Acknowledgments vi
Introduction vii
Chapter 1: A Brief History of Frozen Desserts 1
Chapter 2: Ingredients 9
Chapter 3: Equipment, Machines, and Tools 31
Chapter 4: Dairy-Based Frozen Desserts 51
Chapter 5: Non-Dairy Frozen Desserts 69
Chapter 6: Aerated Still-Frozen Desserts 87
Chapter 7: Finished Items 101
Chapter 8: Base Recipes 348
Appendices 410
Average Sugar, Solids, and Acid Content of Fruit 410
Seasonal Availability of Fruit 412
Glossary 420
Bibliography 423
Internet References 424
Resources 425
Index 426
FRANCISCO J. MIGOYA is currently a professor of Café Operations at The Culinary Institute of America. Trained at the Lycée d’Hôtellerie et de Tourisme in Strasbourg, France, and in Mexico City, he served as executive pastry chef at Thomas Keller’s The French Laundry, Bouchon Bakery, and Bouchon in Yountville, California. He also worked as a pastry chef at Veritas and The River Café in New York City.
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