Frozen Desserts

Now comes the definitive and comprehensive Frozen Desserts by Francisco J. Migoya and The Culinary Institute of America—the second in a series of advanced pastry titles, and an extension of the CIA's flagship baking book Baking and Pastry. With all other titles on this subject geared toward home cooks or commercial production, Frozen Desserts fills a void in the professional market, focusing on high-quality, small batch production.

As the former Executive Pastry Chef at Thomas Keller's French Laundry and Lecturing Instructor of Baking Techniques at The CIA, Migoya is an expert in the field, and lends an authoritative voice to this important book. This exhaustive resource provides all the basic information pastry professionals need.

Introductory chapters include the history and evolution of frozen desserts; essential 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. Along the way, Migoya emphasizes real-world production issues such as how long to keep desserts frozen without compromising quality.

Migoya also shares guidelines that have worked for him over the years, such as:

• Flavor first, visual appeal close behind
• Be aware of the environment and commit to using seasonal ingredients when possible
• Always use the highest quality ingredients available
• Simple, clean and polished desserts are hard to achieve, but are often the best

Last but not least, a chapter on Finished Items shows readers how to produce, plate, garnish, and serve small desserts, plated desserts, frozen cakes, and even frozen accompaniments to savory courses. Illustrated throughout with 125 striking full-color photographs, as well as a useful tables, charts, and sidebars, Frozen Desserts is sure to become the essential guide professional and aspiring pastry chefs alike will turn to again and again. An instructor's manual and companion website are also available for classroom use.

Please note that in order to maximise the discounts that we pass on to you we do not hold stock on hand. We requisition stock as you order and it may take longer to dispatch items to you.