Frozen Desserts, English edition
(Sprache: Englisch)
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...
Introductory chapters include:
* the history and...
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Klappentext zu „Frozen Desserts, English edition “
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.
Inhaltsverzeichnis zu „Frozen Desserts, English edition “
AcknowledgmentsIntroduction
Chapter 1: A Brief History of Frozen Desserts
Chapter 2: Ingredients
Chapter 3: Machines, Tools, and Equipment
Chapter 4: Dairy-Based Frozen Desserts / Machine Churned or Pacotized
Chapter 5: Non-Dairy Frozen Desserts / Machine Churned or Pacotized / Scraped and Shaved
Chapter 6: Aerated Still-Frozen Desserts
Chapter 7: Finished Items
Chapter 8: Base Recipes
Appendices
Glossary
Bibliography
Resource List
Index
Bibliographische Angaben
- Autoren: The Culinary Institute of America (CIA) , Francisco J. Migoya
- 2008, 1. Auflage, 448 Seiten, Maße: 22,6 x 28,4 cm, Gebunden, Englisch
- Verlag: Wiley & Sons
- ISBN-10: 0470118660
- ISBN-13: 9780470118665
Sprache:
Englisch
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