Description: Title: The Elements of Dessert Author: Migoya, Francisco J. Publisher: Wiley Binding: Hardcover Pages: 544 Dimensions: 10.90h x 8.90w x 1.30d Product Weight: 4.8 lbs. Language: English ISBN: 9780470891988 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. Ships Fast From The USA! Authorized Dealer
Price: 70.99 USD
Location: Milwaukee, Wisconsin
End Time: 2024-12-02T01:17:44.000Z
Shipping Cost: 9.95 USD
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Item Specifics
Restocking Fee: No
Return shipping will be paid by: Seller
All returns accepted: Returns Accepted
Item must be returned within: 30 Days
Refund will be given as: Money Back
Book Title: does not apply
Number of Pages: 544 Pages
Publication Name: Elements of Dessert
Language: English
Publisher: Wiley & Sons, Incorporated, John
Item Height: 1.7 in
Publication Year: 2012
Subject: Courses & Dishes / Desserts, Methods / Baking
Item Weight: 72.1 Oz
Type: Textbook
Item Length: 11.5 in
Subject Area: Cooking
Author: Francisco J. Migoya, The Culinary Institute of America (Cia)
Item Width: 8.8 in
Format: Hardcover
