The essential guide to truly stunning desserts from pastry chefFrancisco Migoya
In this gorgeous and comprehensive new cookbook, Chef Migoyabegins with the essential elements of contemporarydesserts—like mousses, doughs, and ganaches—showingpastry chefs and students how to master those building blocksbefore molding and incorporating them into creative finisheddesserts. 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 andvariations collected here cover virtually every technique, concept,and type of dessert, giving professionals and home cooks a completeeducation in modern desserts.
More than 200 recipes including everything from artisanchocolates to French macarons to complex masterpieces like BaconIce Cream with Crisp French Toast and Maple Sauce
Written by Certified Master Baker Francisco Migoya, a highlyrespected pastry chef and the author of Frozen Desserts andThe Modern Café, both from Wiley
Combining Chef Migoya’s expertise with that of The CulinaryInstitute of America, The Elements of Dessert is a must-haveresource for professionals, students, and serious home cooks.
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