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The Elements of Dessert
Buch von Francisco J Migoya (u. a.)
Sprache: Englisch

70,90 €*

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Beschreibung

"The world of pastry rejoices; Francisco shows us once again that there is still much to say in this profession, and this book is an honest reflection of a person who does not lose sight of tradition, even when working from a contemporary and modern perspective. Perfection, technique, philosophy, purity, and-above all-a very personal aesthetic defines this work in all of its aspects."
-FERRAN AND ALBERT ADRIÀ BARCELONA, SPAIN

"In The Elements of Dessert, Chef Migoya displays his skillful and learned approach to producing today's most innovative pastry. Included is a plethora of new techniques, new flavor combinations, reinterpretations of form, and forward-thinking design-overall, a pleasure to behold."
-ENRIC ROVIRA OWNER, ENRIC ROVIRA XOCOLATES DE BARCELONA, BARCELONA, SPAIn

The Elements of Dessert is a work that goes well beyond techniques and recipes; it will help the reader understand how and why things work. The greatness of Chef Migoya is his ability to explain the complicated in a simple way. This is one of the most detailed, reliable, and honest books ever printed about dessert."
-OLIVIER FERNÁNDEZ DIRECTOR, EPGB (ESCOLA DE PASTISSERIA DEL GREMI DE BARCELONA-THE GUILD OF BARCELONA PASTRY SCHOOL), BARCELONA, SPAIN

"Francisco Migoya has presented us with this compilation of the knowledge accumulated over decades, and distilled it with his brilliant eye. The Elements of Dessert will be an indispensable book in the kitchens and libraries of gastronomes everywhere."
-ANDONI LUIS ADURIZ CHEF AND OWNER, MUGARITZ RESTAURANT, ERRENTERIA, SPAIN

"The Elements of Dessert is the book I searched for as a young cook, looking for answers and inspiration, and the book I will now turn to for the same reasons. Chef Migoya has created a powerful new tool for our trade and has a masterful way of explaining and presenting techniques and ideas."
-JOHNNY IUZZINI PASTRY CHEF AND HEAD JUDGE, TOP CHEF JUST DESSERTS, NEW YORK, NEW YORK

"Every page makes you stop and think twice. Francisco Migoya's books always push the envelope on the most cutting-edge techniques and ingredient combinations. Behind the elegant plating and the simple organization, every recipe has great depth and is a great source of inspiration for chefs and serious cooks alike."
-DOMINIQUE ANSEL CHEF AND OWNER, DOMINIQUE ANSEL BAKERY, NEW YORK, NEW YORK

"I knew of Francisco Migoya's work before I met him in person. He and his work are fully interconnected and in perfect balance: in him is an image of what he does, and his work shows us who he is. He is a great source of information and knowledge, and he will continue to delight us with his advice, techniques, recipes, and presentations. I want to thank you, Francisco, for what we have seen and for what we have yet to see."
-CARLES MAMPEL CHEF AND OWNER, BUBÓ PASTISSERIA, BARCELONA, SPAIN

"The world of pastry rejoices; Francisco shows us once again that there is still much to say in this profession, and this book is an honest reflection of a person who does not lose sight of tradition, even when working from a contemporary and modern perspective. Perfection, technique, philosophy, purity, and-above all-a very personal aesthetic defines this work in all of its aspects."
-FERRAN AND ALBERT ADRIÀ BARCELONA, SPAIN

"In The Elements of Dessert, Chef Migoya displays his skillful and learned approach to producing today's most innovative pastry. Included is a plethora of new techniques, new flavor combinations, reinterpretations of form, and forward-thinking design-overall, a pleasure to behold."
-ENRIC ROVIRA OWNER, ENRIC ROVIRA XOCOLATES DE BARCELONA, BARCELONA, SPAIn

The Elements of Dessert is a work that goes well beyond techniques and recipes; it will help the reader understand how and why things work. The greatness of Chef Migoya is his ability to explain the complicated in a simple way. This is one of the most detailed, reliable, and honest books ever printed about dessert."
-OLIVIER FERNÁNDEZ DIRECTOR, EPGB (ESCOLA DE PASTISSERIA DEL GREMI DE BARCELONA-THE GUILD OF BARCELONA PASTRY SCHOOL), BARCELONA, SPAIN

"Francisco Migoya has presented us with this compilation of the knowledge accumulated over decades, and distilled it with his brilliant eye. The Elements of Dessert will be an indispensable book in the kitchens and libraries of gastronomes everywhere."
-ANDONI LUIS ADURIZ CHEF AND OWNER, MUGARITZ RESTAURANT, ERRENTERIA, SPAIN

"The Elements of Dessert is the book I searched for as a young cook, looking for answers and inspiration, and the book I will now turn to for the same reasons. Chef Migoya has created a powerful new tool for our trade and has a masterful way of explaining and presenting techniques and ideas."
-JOHNNY IUZZINI PASTRY CHEF AND HEAD JUDGE, TOP CHEF JUST DESSERTS, NEW YORK, NEW YORK

"Every page makes you stop and think twice. Francisco Migoya's books always push the envelope on the most cutting-edge techniques and ingredient combinations. Behind the elegant plating and the simple organization, every recipe has great depth and is a great source of inspiration for chefs and serious cooks alike."
-DOMINIQUE ANSEL CHEF AND OWNER, DOMINIQUE ANSEL BAKERY, NEW YORK, NEW YORK

"I knew of Francisco Migoya's work before I met him in person. He and his work are fully interconnected and in perfect balance: in him is an image of what he does, and his work shows us who he is. He is a great source of information and knowledge, and he will continue to delight us with his advice, techniques, recipes, and presentations. I want to thank you, Francisco, for what we have seen and for what we have yet to see."
-CARLES MAMPEL CHEF AND OWNER, BUBÓ PASTISSERIA, BARCELONA, SPAIN

Über den Autor

FRANCISCO J. MIGOYA is a professor at The Culinary Institute of America, teaching the Café Operations class for the baking and pastry arts degree programs. He is also in charge of the Apple Pie Bakery Café, the CIA's busiest public restaurant operation. Before joining the CIA, he was executive pastry chef at Thomas Keller's The French Laundry, Bouchon Bakery, and Bouchon Bistro. He has also worked as a pastry chef at such New York City restaurants as Veritas, Ilo, and The River Café.

Founded in 1946, THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts, as well as certificate programs in Latin cuisines and wine and beverage studies. A network of more than 44,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers courses for professionals and food enthusiasts, as well as consulting services for the foodservice and hospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.

Inhaltsverzeichnis

ACKNOWLEDGMENTS vi

INTRODUCTION vi

Ch1 The Basic Elements 1

Ch2 Pre-Desserts 105

Ch3 Plated Desserts 163

Ch4 Dessert Buffets 261

Ch5 Passed-Around Desserts 331

Ch6 Cakes (Entremets) 381

Ch7 Petits Fours (Mignardises) 449

BIBLIOGRAPHY 519

RESOURCES 520

INDEX 522

Details
Erscheinungsjahr: 2012
Genre: Importe, Kochen & Backen
Rubrik: Essen & Trinken
Thema: Themenkochbücher
Medium: Buch
Inhalt: ACKNOWLEDGMENTS viINTRODUCTION viCh1 The Basic Elements 1Ch2 Pre-Desserts 105Ch3 Plated Desserts 163Ch4 Dessert Buffets 261Ch5 Passed-Around Desserts 331Ch6 Cakes (Entremets) 381Ch7 Petits Fours (Mignardises) 449BIBLIOGRAPHY 519RESOURCES 520INDEX 522
ISBN-13: 9780470891988
ISBN-10: 047089198X
Sprache: Englisch
Einband: Gebunden
Autor: Migoya, Francisco J
The Culinary Institute of America (Cia)
Hersteller: Wiley
John Wiley & Sons
Verantwortliche Person für die EU: Produktsicherheitsverantwortliche/r, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de
Maße: 284 x 222 x 43 mm
Von/Mit: Francisco J Migoya (u. a.)
Erscheinungsdatum: 05.11.2012
Gewicht: 1,989 kg
Artikel-ID: 106379862
Über den Autor

FRANCISCO J. MIGOYA is a professor at The Culinary Institute of America, teaching the Café Operations class for the baking and pastry arts degree programs. He is also in charge of the Apple Pie Bakery Café, the CIA's busiest public restaurant operation. Before joining the CIA, he was executive pastry chef at Thomas Keller's The French Laundry, Bouchon Bakery, and Bouchon Bistro. He has also worked as a pastry chef at such New York City restaurants as Veritas, Ilo, and The River Café.

Founded in 1946, THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts, as well as certificate programs in Latin cuisines and wine and beverage studies. A network of more than 44,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers courses for professionals and food enthusiasts, as well as consulting services for the foodservice and hospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.

Inhaltsverzeichnis

ACKNOWLEDGMENTS vi

INTRODUCTION vi

Ch1 The Basic Elements 1

Ch2 Pre-Desserts 105

Ch3 Plated Desserts 163

Ch4 Dessert Buffets 261

Ch5 Passed-Around Desserts 331

Ch6 Cakes (Entremets) 381

Ch7 Petits Fours (Mignardises) 449

BIBLIOGRAPHY 519

RESOURCES 520

INDEX 522

Details
Erscheinungsjahr: 2012
Genre: Importe, Kochen & Backen
Rubrik: Essen & Trinken
Thema: Themenkochbücher
Medium: Buch
Inhalt: ACKNOWLEDGMENTS viINTRODUCTION viCh1 The Basic Elements 1Ch2 Pre-Desserts 105Ch3 Plated Desserts 163Ch4 Dessert Buffets 261Ch5 Passed-Around Desserts 331Ch6 Cakes (Entremets) 381Ch7 Petits Fours (Mignardises) 449BIBLIOGRAPHY 519RESOURCES 520INDEX 522
ISBN-13: 9780470891988
ISBN-10: 047089198X
Sprache: Englisch
Einband: Gebunden
Autor: Migoya, Francisco J
The Culinary Institute of America (Cia)
Hersteller: Wiley
John Wiley & Sons
Verantwortliche Person für die EU: Produktsicherheitsverantwortliche/r, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de
Maße: 284 x 222 x 43 mm
Von/Mit: Francisco J Migoya (u. a.)
Erscheinungsdatum: 05.11.2012
Gewicht: 1,989 kg
Artikel-ID: 106379862
Sicherheitshinweis