The Elements of Dessert

基本信息

Format:Hardback 544 pages

Publisher:John Wiley & Sons Inc

Imprint:John Wiley & Sons Inc

ISBN:9780470891988

Published: 12 Oct 2012

Classifications:Desserts

Readership:Professional & Vocational

Weight:2054g

Dimensions:282 x 226 x 38 (mm)

Pub. Country:United States

页面参数仅供参考，具体以实物为准

书籍简介

在《甜点基本知识》中，美国烹饪学院教授，著名的糕点厨师Francisco Migoya带领您游览了激动人心的甜点世界中的创新口味，食材和技术。 他从慕斯，面团和甘纳许这样的基本元素入手，在每个食谱中揭示了如何将这些基本要素融入创新而难忘的美味佳肴中。 然后，名古屋厨师Migoya探索200种食谱中的基本糕点方法，甜点和菜单组成原理，以及基本甜点，镀甜点，自助自助餐，传递式甜点以及蛋糕和小蛋糕的各种变化。 鼓舞人心和启发性的照片展示了步骤，技巧和完成的甜点。

In The Elements of Dessert, renowned pastry chef Francisco Migoya, professor at The Culinary Institute of America, takes you on a guided tour through the innovative flavors, ingredients, and techniques in the thrilling world of desserts. He begins with the fundamental elements—such as mousses, doughs, and ganaches-- revealing in each recipe how to incorporate these building blocks into inventive, unforgettable delicacies. Chef Migoya then explores basic pastry methods and dessert and menu composition principles in 200 recipes and variations in the essential groups of pre-desserts, plated desserts, dessert buffets, passed-around desserts, and cakes and petits fours. Inspirational and instructive photographs display steps, techniques, and finished desserts.  

目录

ACKNOWLEDGMENTS vi

INTRODUCTION vi

Ch1 The Basic Elements 1

Ch2 Pre-Desserts 105

Ch3 Plated Desserts 163

Ch4 Dessert Buffets 261

Ch5 Passed-Around Desserts 331

Ch6 Cakes (Entremets) 381

Ch7 Petits Fours (Mignardises) 449

BIBLIOGRAPHY 519

RESOURCES 520

INDEX 522

作者简介

FRANCISCO J. MIGOYA是美国烹饪学院的教授，为烘焙和糕点艺术学位课程教授咖啡操作课程。他还负责管理苹果派面包店，这是中情局最繁忙的公共餐厅。在加入中央情报局之前，他曾在托马斯·凯勒的法国洗衣店、Bouchon面包房和Bouchon小酒馆担任行政糕点主厨。他还曾在纽约市的Veritas、Ilo和River Cafe等餐厅担任糕点师。

美国烹饪学院成立于1946年，是一所独立的、非盈利的大学，提供烹饪艺术、烘焙和糕点艺术的学士学位和副学士学位，以及拉丁烹饪、葡萄酒和饮料研究的证书课程。4万4千多名校友帮助中央情报局赢得了世界一流烹饪学院的声誉。CIA还为专业人士和美食爱好者提供课程，并为餐饮和酒店业提供咨询服务，它在纽约海德公园、加州圣海伦娜、得克萨斯州圣安东尼奥市和新加坡都有校区。

FRANCISCO J. MIGOYA is a professor at The Culinary Institute of America, teaching the Café Operations class for the baking and pastry arts degree programs. He is also in charge of the Apple Pie Bakery Café, the CIA's busiest public restaurant operation. Before joining the CIA, he was executive pastry chef at Thomas Keller's The French Laundry, Bouchon Bakery, and Bouchon Bistro. He has also worked as a pastry chef at such New York City restaurants as Veritas, Ilo, and The River Café.

Founded in 1946, THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts, as well as certificate programs in Latin cuisines and wine and beverage studies. A network of more than 44,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers courses for professionals and food enthusiasts, as well as consulting services for the foodservice and hospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.