Book Frozen Desserts PDF Free Download
By:"The Culinary Institute of America (CIA)","Francisco J. Migoya"
ISBN: 1118692683 Published on 2008-08-08 by Wiley Global Education
It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and this book 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; and equipment including churning machines, production equipment, and storage and serving containers. Also included are 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; and 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.
This Book was ranked 29 by Google Books for keyword Cooking Dessert Frozen Manual Guide.
Download Frozen Desserts PDF Books Free
Download Frozen Desserts PDF Free
Download Frozen Desserts Books Free
Download Frozen Desserts Free
Download Frozen Desserts PDF
Download Frozen Desserts Books
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