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the appetizer:

Learn how to make professional Frozen Desserts with this cookbook by Francisco J. Migoya and The Culinary Institute of America, including recipes like Frozen Apricot Mousse with Praline Croquant and Pistachio Financier; and Yuzu Sorbet with Cotton Candy and Black Sesame Seeds.

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Frozen Desserts

by Francisco J. Migoya and The Culinary Institute of America

Frozen Desserts
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Frozen desserts play an integral role on the dessert menu of any highly regarded restaurant, and have been steadily rising in popularity over the last decade. It is therefore essential for any serious pastry chef to have a thorough knowledge and understanding of frozen dessert production.

Now comes the definitive and comprehensive Frozen Desserts by Francisco J. Migoya and The Culinary Institute of America—the second in a series of advanced pastry titles, and an extension of the CIA's flagship baking book Baking and Pastry. With all other titles on this subject geared toward home cooks or commercial production, Frozen Desserts fills a void in the professional market, focusing on high-quality, small batch production.

As the former Executive Pastry Chef at Thomas Keller's French Laundry and Lecturing Instructor of Baking Techniques at The CIA, Migoya is an expert in the field, and lends an authoritative voice to this important book. This exhaustive resource provides all the basic information pastry professionals need. Introductory chapters include the history and evolution of frozen desserts; essential 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. Along the way, Migoya emphasizes real-world production issues such as how long to keep desserts frozen without compromising quality.

Professionals seeking inspiration need look no further than the 200-plus recipes included in Frozen Desserts. Technique and flavor combine with stunning results in Granny Smith Apple and Fennel Sorbet with Fennel Jam, Kataifi Bundles, and Sugared Fennel Fronds, Espresso Semi-Freddo with Lemon Curd Chilboust and Mini Biscotti, or simple but delightful Mimosa Popsicles. Recipe chapters cover the entire spectrum of frozen desserts, from ice cream and gelato, to granités and parfaits, to frozen mousses and soufflés. Migoya covers both classic and modern small-batch production techniques, basic formulas, and both basic and advanced base recipes.

Migoya also shares guidelines that have worked for him over the years, such as:

  • Flavor first, visual appeal close behind
  • Be aware of the environment and commit to using seasonal ingredients when possible
  • Always use the highest quality ingredients available
  • Simple, clean and polished desserts are hard to achieve, but are often the best

Last but not least, a chapter on Finished Items shows readers how to produce, plate, garnish, and serve small desserts, plated desserts, frozen cakes, and even frozen accompaniments to savory courses. Illustrated throughout with 125 striking full-color photographs, as well as a useful tables, charts, and sidebars, Frozen Desserts is sure to become the essential guide professional and aspiring pastry chefs alike will turn to again and again. An instructor's manual and companion website are also available for classroom use.

 
About the Authors

Francisco J. Migoya is currently an Assistant Professor in Baking and Pastry Arts at The Culinary Institute of America. Previously, he served as executive pastry chef at Thomas Keller's French Laundry, Bouchon Bakery, and Bouchon Bistro. He received his culinary training at the Lycee d'Hotellerie et de Tourisme in Strasbourg, France, and at the CIA's program in Mexico City.

Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees, as well as certificate programs, in either culinary arts or baking and pastry arts. As the world's premier culinary college, the CIA has a network of more than 37,000 alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain, Cat Cora, Harold Dieterle, Steve Ells, Todd English, Duff Goldman, Sara Moulton, Charlie Palmer, and Roy Yamaguchi. The college has campuses in New York (Hyde Park), California (The CIA at Greystone, St. Helena), and Texas (San Antonio), as well as a location in New York City (Astor Center, Manhattan). In addition to its degree programs, the CIA also offers courses for professionals and food enthusiasts, as well as wine education.

 
  • Frozen Desserts
  • by Francisco J. Migoya and The Culinary Institute of America
  • Wiley 2008
  • Hardcover; 400 pages, $60
  • ISBN: 0470118660
  • ISBN-13: 978-0-470-11866-5
  • Information provided by the publisher.

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This page created October 2008


 


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