GETTING YOUR BOOKS BY CHRISTMAS, PART 2
We’re back with a second tip for US shoppers aiming to get […]
Francisco J. Migoya
Hello, I'm an eBook!
ATTENTION: This item is an eBook. It can be read on iOS, Android, MAC and PC's with a supported eReader. It is not a physical book. eBooks are available via download immediately after you've checked out.
Shipped from other seller
In this gorgeous and comprehensive new cookbook, Chef Migoya begins with the essential elements of contemporary desserts--like mousses, doughs, and ganaches--showing pastry chefs and students how to master those building blocks before molding and incorporating them into creative finished desserts. He then explores in detail pre-desserts, plated desserts, dessert buffets, passed desserts, cakes, and petits fours.
Throughout, gorgeous and instructive photography displays steps, techniques, and finished items. The more than 200 recipes and variations collected here cover virtually every technique, concept, and type of dessert, giving professionals and home cooks a complete education in modern desserts.More than 200 recipes including everything from artisan chocolates to French macarons to complex masterpieces like Bacon Ice Cream with Crisp French Toast and Maple SauceWritten by Certified Master Baker Francisco Migoya, a highly respected pastry chef and the author of "Frozen Desserts" and "The Modern Cafe, " both from Wiley
Combining Chef Migoya's expertise with that of The Culinary Institute of America, "The Elements of Dessert" is a must-have resource for professionals, students, and serious home cooks.
Our best deal on used books 3 for $10 and just $3 each additional book. Shop and Save
Check out our Holiday Shipping chart. See Shipping Options »
A great last-minute holiday present. Exactly what they want to read. Order Gift Certificates »
We match every book you purchase with a book donation. Learn more »
Sign up now to get news, sales and special promotions!
© Better World Books (BetterWorldBooks.com)