The Modern Café by Francisco J. Migoya and The Culinary Institute of America

  • Brioche "mother" recipe (page 10)

    from The Modern Café The Modern Café by Francisco J. Migoya and The Culinary Institute of America

    • Categories: Bread & buns, sweet; Afternoon tea; Cooking for a crowd; French
    • Ingredients: bread flour; instant dry yeast; milk; eggs; butter; sugar
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  • ISBN 10 047037134X
  • ISBN 13 9780470371343
  • Published Jan 07 2009
  • Format Hardcover
  • Page Count 560
  • Language English
  • Countries United States
  • Publisher John Wiley & Sons

Publishers Text

A professional guide to every aspect of the launch and management of a modern, upscale café. The Modern Café is the first comprehensive, must-have reference for the aspiring restaurateur or café owner who wants to make sure he gets every detail right.

This exquisitely illustrated volume is packed with professional guidance and master recipes for breakfast pastries, artisanal sandwiches, truffles and treats, and much more. Additionally, an entire chapter is devoted to the retail shelf, a key contributor to any café's financial health.

  • Includes nearly 250 recipes plus 150 sub-recipes, more than 100 photographs, and approximately 75 illustrations
  • Breaks the café down into its five key components--the bakery, the pastry shop, the savory kitchen, beverages, and the retail shelf--with expert advice and contemporary recipes for each area
  • Author Francisco Migoya is an assistant professor at The Culinary Institute of America, where he teaches the Café Operations class for the Baking and Pastry Arts program

With information on all aspects of the café business--finances, human resources, food production, recipe/menu development, and even décor--The Modern Café offers both inspiration and instruction for anyone who wants to operate a successful café.

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