Strict Standards: Redefining already defined constructor for class XML_Parser in /home/sites/www.americanpoems.com/web/store/aom/includes/os.php on line 1188

Strict Standards: Declaration of XML_Parser::raiseError() should be compatible with PEAR::raiseError($message = NULL, $code = NULL, $mode = NULL, $options = NULL, $userinfo = NULL, $error_class = NULL, $skipmsg = false) in /home/sites/www.americanpoems.com/web/store/aom/includes/os.php on line 1604

Strict Standards: Declaration of XML_Unserializer::startHandler() should be compatible with XML_Parser::startHandler($xp, $elem, &$attribs) in /home/sites/www.americanpoems.com/web/store/aom/includes/os.php on line 3503

Strict Standards: Declaration of Cache_Lite_File::get() should be compatible with Cache_Lite::get($id, $group = 'default', $doNotTestCacheValidity = false) in /home/sites/www.americanpoems.com/web/store/aom/includes/cache.php on line 1020
American Poems: Books: The Elements of Dessert
Home
Apparel
Appliances
Books
DVD
Electronics
Home & Garden
Kindle eBooks
Magazines
Music
Outdoor Living
Software
Tools & Hardware
PC & Video Games
Location:
 Home » Books » The Elements of Dessert

The Elements of Dessert

The Elements of Dessert
Other Views:
  • List Price: $65.00
  • Buy New: $35.58
  • as of 4/24/2014 08:22 EDT details
  • You Save: $29.42 (45%)
In Stock
New (45) Used (22) from $35.58
  • Seller:indoobestsellers
  • Sales Rank:9,238
  • Languages:English (Unknown), English (Original Language), English (Published)
  • Media:Hardcover
  • Number Of Items:1
  • Edition:1
  • Pages:544
  • Shipping Weight (lbs):3.8
  • Dimensions (in):3.4 x 4.3 x 0.7
  • Publication Date:November 5, 2012
  • ISBN:047089198X
  • EAN:9780470891988
  • ASIN:047089198X
Availability:Usually ships in 1-2 business days

Also Available In:


Editorial Reviews:
Synopsis
The essential guide to truly stunning desserts from pastry chef Francisco Migoya

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 Sauce
  • Written by Certified Master Baker Francisco Migoya, a highly respected pastry chef and the author of Frozen Desserts and The Modern Café, 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.

Amazon.com Review

Sample Recipes from The Elements of Dessert

Chocolate and Fruit Pops
Chocolate and Fruit Pops
Click here for the recipe
Peppermint Lozenges
Peppermint Lozenges
Click here for the recipe
Yuzu Jellies
Yuzu Jellies
Click here for the recipe


CERTAIN CONTENT THAT APPEARS ON THIS SITE COMES FROM AMAZON SERVICES LLC. THIS CONTENT IS PROVIDED ‘AS IS’ AND IS SUBJECT TO CHANGE OR REMOVAL AT ANY TIME.
Brought to you by American Poems
Subcategories