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Frozen Desserts




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Books : Frozen Desserts

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Binding: Hardcover
Dewey Decimal Number: 641.862
EAN: 9780470118665
ISBN: 0470118660
Label: Wiley
Manufacturer: Wiley
Number Of Items: 1
Number Of Pages: 448
Publication Date: August 25, 2008
Publisher: Wiley
Studio: Wiley



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Editorial Review:

Product Description:
It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and Frozen Desserts 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
  • equipment including churning machines, production equipment, and storage and serving containers
  • 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
  • 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.



Customer Reviews
Average Rating: out of 5 stars

Rating: 4 out of 5 stars - A book for professionals, or ambitious amateurs
C. Terzis' review is comprehensive, so I'll just add a couple more thoughts. First, you CAN make family-sized quantities of these recipes if you are willing to do the math and scale down some of the recipes. Otherwise, you do need professional equipment to hold the gallons of milk, cream, etc. called for to produce commercial-sized batches.

Second, there are quite a number of cake/cookie/mousse recipes included in the book, and for the most part, they produce reasonable amounts for ... Read More


Rating: 5 out of 5 stars - ANOTHER GEM FROM CIA
This is the second book from the Culinary Institude of America that I have bought, the first being Chocolates and Confections by Grewelling. They are both luxury editions by Wiley.
The author Mr Francisco Migoya has studied in both France (which is always a good sign) and Mexico. He has produced an exceptional piece of work, a labor of love concerning all kinds of frozen desserts and their presentation.
The whole edition is characterised by class and quality, printed on gloss paper, with ... Read More






 






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