Frozen Desserts: A Comprehensive Guide for Food Service Operations by Francisco J. Migoya and The Culinary Institute of America

  • Sorbet mix
    • Categories: Ice cream & frozen desserts; Dessert; Cooking ahead; Cooking for a crowd
    • Ingredients: sugar; glucose powder; gelatin powder; CMC; guar gum; fruit purée
    show

Notes about this book

This book does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0470118660
  • ISBN 13 9780470118665
  • Published Aug 22 2008
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher John Wiley & Sons

Publishers Text

It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and this book provides all the basic information a pastry professional needs. Introductory chapters include the history and evolution of frozen desserts; ingredients including dairy products, sugars, stabilizers, emulsifiers, fruits, and flavors; and equipment including churning machines, production equipment, and storage and serving containers. Also included are essentials on storage, sanitation, and production and serving techniques. Recipe chapters cover Dairy-Based Frozen Desserts, which include ice cream, gelato, and sherbet; Non-Dairy Desserts, which include sorbet and granites; and Aerated Still-Frozen Desserts, which include parfaits, semi-freddos, and frozen mousses and souffles. Each recipe chapter covers both classic and modern small-batch production techniques, basic formulas, and both basic and advanced base recipes. The final chapter, Finished Items, makes use of these base recipes and shows readers how to produce, plate, garnish, and serve small desserts, plated desserts, frozen cakes, and even frozen accompaniments to savory courses. Recipes are illustrated throughout by full-color beauty photographs. An instructor's manual and companion website are also available for classroom use.

Other cookbooks by this author