《Frozen Desserts》是2008年8月25日Wiley出版的圖書，作者是The Culinary Institute of America (CIA)、Francisco J. Migoya。
基本介紹
- 中文名：Frozen Desserts
- 作者：The Culinary Institute of America (CIA) / Francisco J. Migoya
- 出版時間：2008年8月25日
- 出版社：Wiley
- 頁數：440 頁
- ISBN：9780470118665
- 定價：60.00 美元
- 裝幀：Hardcover
內容簡介
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.
