Francisco J. Migoya Knihy

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.  

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.

A stunning gallery of Goya's later works, this lavish volume presents prints from The Proverbs, La Tauromaquia, and The Bulls of Bordeaux. Its 78 etchings recapture the incomparable grandeur of Goya's art as well as the major themes of his works — the Bible, human folly, and the brutal pageantry of bullfighting.Savage yet sympathetic, the nightmare visions of The Proverbs are among Goya's most enigmatic works. The realism of La Tauromaquia and The Bulls of Bordeaux is similarly striking, with remarkably accurate images of bulls and fighters. Each etching appears with the original caption and an English translation. Additional text sheds light on the life and times of the great Spanish master. Students, collectors, and other art lovers will prize this magnificently reproduced edition, which is also the lowest-priced collection of Goya's etchings.

This gorgeous, incredibly rich professional volume is full of expert guidance and master recipes for the launch and management of the Modern Cafe. With more than 150 full color photos and more than 250 recipes, this magnificent title will instruct and inspire, from hiring staff to getting the right equipment, from breakfast croissants to artisanal lunch sandwiches to truffles to go, from decor to sanitation, this book addresses every aspect of managing the casual, upscale modern cafe. The table of contents is as follows: Chapter 1: The Bakery; Chapter 2: The Pastry Shop; Chapter 3: The Savory Kitchen; Chapter 4: Beverages; Chapter 5: The Retail Shelf; Glossary; Bibliography; Resource List; Index.

Modernist Pizza is the definitive guide to one of the world's most popular foods. This groundbreaking set is the culmination of exhaustive research, travel, and experiments to collect and advance the world's knowledge of pizza. Spanning 1,708 pages, including three volumes plus a recipe manual, Modernist Pizza is much more than a cookbook: it's an indispensable resource for anyone who not only loves to eat pizza but is also interested in the science, stories, cultures, and history behind it.

Der weltberühmte Patissier Francisco J. Migoya entführt Sie in die Welt der Aromen sowie der Zutaten und Techniken für aufregende, innovative Desserts. Zu Beginn erläutert er Techniken, Zubereitungen, Komponenten, Basiswissen zu Geschmack und Textur sowie Grundlagen für die Zusammenstellung von Desserts. Im Anschluss stellt Migoya mehr als 200 außergewöhnliche Rezepte und Rezeptvariationen vor, eingeteilt in die Kapitel Pre-Desserts, Desserts, Büfett-Desserts, Desserts vom Tablett, Entremets und Petits Fours.