elements of desserts

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The Elements Of Dessert

Author : Francisco J. Migoya
ISBN : 9781118764657
Genre : Cooking
File Size : 29. 4 MB
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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.Ê 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.Ê 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.Ê Inspirational and instructive photographs display steps, techniques, and finished desserts. Ê

The Elements Of Dessert

Author : Francisco J. Migoya
ISBN : 9780470891988
Genre : Cooking
File Size : 83. 30 MB
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Shares the core concepts and techniques of desserts, focusing on flavor combinations, basic pastry methods, and principles of dessert and menu composition.

The Italian Confectioner Or Complete Economy Of Desserts Containing The Elements Of The Art According To The Most Modern And Approved Practice Third Edition Corrected And Enlarged With A Portrait

Author : Guglielmo A. JARRIN
ISBN : BL:A0023228351
Genre :
File Size : 23. 46 MB
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Payard Desserts

Author : François Payard
ISBN : 9780544186460
Genre : Cooking
File Size : 60. 43 MB
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“A French pastry master” reveals his recipes and secrets in this dessert cookbook for both professional chefs and home bakers (Daniel Boulud, James Beard Award–winning chef). With beautiful photographs, this book from legendary pastry chef François Payard shows how to prepare pastry and other plated desserts that rival the best in the world. These recipes have been developed and perfected by Payard over twenty years, from his early days as a pastry chef in France to his current position as an American culinary icon. Each recipe is a singular work of art, combining thrilling and often surprising flavors with innovative, modern techniques to create masterpieces like Blueberry Pavlova with Warm Blueberry Coulis, Olive Oil Macaron with Olive Oil Sorbet, Dark Chocolate Soufflé with Pistachio Ice Cream, and Caramelized Pineapple-Pecan Tart with Brown Butter Ice Cream. Payard also includes priceless advice on choosing ingredients and equipment and composing perfectly plated desserts, as well as personal anecdotes from his long career working in many of the world’s finest pastry kitchens. A must-have for professional bakers, it’s also accessible enough for serious home baking enthusiasts.

Plating For Gold

Author : Tish Boyle
ISBN : 9781118281062
Genre : Cooking
File Size : 24. 98 MB
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Plating for Gold features 50 award-winning recipes for spectacular desserts from pastry chefs like Ewald Notter, Jacquy Pfeiffer, and Sebastien Cannone. Each recipe has easy-to-follow, step-by-step instructions, and you will discover one-of-a-kind recipes like: Strawberry Soup, Vanilla Panna Cotta Napoleon, and Almond Tartlet, Hot Chocolate Soufflé, Ginger Mousse, Tropical Parfait, and Yin-Yang Flourless Chocolate Cake, as well as insight and advice from top pastry chefs on perfect plating.

The Good Housekeeping Illustrated Book Of Desserts

Author :
ISBN : 1588163687
Genre : Cooking
File Size : 54. 35 MB
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Who can say no to double-chocolate mousse cake, fresh cherry tarts, or a rich, smooth creme caramel? Now a new Good Housekeeping cookbook, another in a line of classics, reveals in its own clearly written and lavishly illustrated style how to master the art of dessert making. 800 color photographs.

Moosewood Restaurant Book Of Desserts

Author : Moosewood Collective
ISBN : 9781101905098
Genre : Cooking
File Size : 84. 51 MB
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Frequent visitors to the renowned Moosewood Restaurant know to leave room for one of the enticing offerings on the daily dessert board: comforting bread puddings and cobblers, rich poundcakes and cheesecakes, luscious seasonal fruit desserts, and pies of all descriptions. All these and more can be found in Moosewood Restaurant Book of Desserts, a comprehensive collection of the most popular and tempting desserts created by Moosewood chefs over the past two decades. Here are desserts for every occasion, from the awesome, multi-tiered Festive Celebrations Cake to quick little cookies and muffins to slip into a lunch box or onto a tea tray. There are sumptuous low-fat favorites like Chocolate Cherry Clafouti and Pear Meringue Tart, easy home-style desserts including Gingerbread Cupcakes and Dark Chocolate Pudding with Bananas, and helpful lists of vegan desserts, children’s favorites, and last-minute options (when a minor miracle is in order). As always, each recipe has been carefully tested and retested by the cooks at Moosewood to help ensure consistent results every time. Quick to prepare and made with readily available ingredients, the recipes in Moosewood Restaurant Book of Desserts are the kind of satisfyingly down-to-earth, mouth-watering treats you’ll enjoy making for friends and family (and yourself) time and time again.

Frozen Desserts

Author : The Culinary Institute of America (CIA)
ISBN : 9781118692684
Genre : Cooking
File Size : 67. 64 MB
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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.

The Colors Of Dessert

Author : Battman Studies
ISBN : 0933477287
Genre : Cooking
File Size : 26. 71 MB
Format : PDF, Kindle
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Colorful desserts from many of New York's most celebrated pastry chefs.

The Italian Confectioner

Author : William Alexis Jarrin
ISBN : NYPL:33433082247432
Genre : Confectionery
File Size : 41. 30 MB
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