The essential guide to truly stunning desserts from pastry chef Francisco Migoya In this gorgeous and comprehensive new cookbook, Chef Migoya begins with the essential elements of contemporary desserts like mousses, doughs, and ganaches showing pastry chefs and students how to master those building blocks before molding and incorporating them into creative finished desserts. He then explores in detail pre-desserts, plated desserts, dessert buffets, passed desserts, cakes, and petits fours. Throughout, gorgeous and instructive photography displays steps, techniques, and finished items. The more than 200 recipes and variations collected here cover virtually every technique, concept, and type of dessert, giving professionals and home cooks a complete education in modern desserts.
* More than 200 recipes including everything from artisan chocolates to French macarons to complex masterpieces like Bacon Ice Cream with Crisp French Toast and Maple Sauce * Written by Certified Master Baker Francisco Migoya, a highly respected pastry chef and the author of Frozen Desserts and The Modern Cafe, both from Wiley Combining Chef Migoya's expertise with that of The Culinary Institute of America, The Elements of Dessert is a must-have resource for professionals, students, and serious home cooks.
Publisher: John Wiley & Sons Inc
Number of pages: 544
Weight: 2056 g
Dimensions: 284 x 228 x 39 mm
Without a doubt, the must-have gift for the serious baker, professional or aspiring pro-pastry chef on your holiday list is Francisco Migoya s Elements of Dessert. How can I say that with such confidence? Two reasons: 1) Having seen the way other accomplished pastry chefs interact with Francisco Migoya at different industry events over the last three years, such as StarChefs and Top 10 Pastry Chef Awards Migoya is clearly someone they admire and respect. And 2) Because none other than Michael Laiskonis, Creative Director of the Institute of Culinary Education (ICE) and generally regarded as one of the top pastry chefs in the US told me Francisco Migoya is probaby the most important pastry chef in America right now high praise indeed! Part pastry school textbook, part coffee table book, this is a monster 537 page volume that provides the blueprints for hundreds of different desserts in every dessert category. Aside from the recipes and guidelines for petite fours, pre-desserts, dessert buffets and cakes, the book also has many adventurous and fun plated dessert recipes, such as Warm pandan leaf -infused caramelized cream, black sesame genoa bread, hibiscus glaze, popcorn shoot (all part of the same dessert). The book truly covers all the bases. As the review on StarChefs, who recently named it one of the top books of 2012, notes: [the book] delves succinctly into the creaming method, the custard method, the time and place for a meringue, the proper approach to composed cheese courses The starkly beautiful pictures of Migoya s modernist creations are, so to speak, the icing on the intricately composed cake As I mentioned, Migoya is frequently sought after for his advice on both the technical and aesthetic aspects of pastry. Joseph Baker, a well-known pastry chef and a Pastry and Baking instructor at Le Cordon Blue in Dallas TX, who is often consulted on advanced baking issues himself, said this about Migoya and his book He [Migoya] is actually the reason I now teach. He shares his creations and improves the overall landscape of food. Chef Migoya is a true pioneer in our industry and his book, The Elements of Dessert, is a perfect guide to contemporary pastry any Migoya book is a must have. One of his former students at the Culinary Institute of America (CIA) echoed those sentiments: [Migoya] brings an intensity [to his work] that few of my other instructors could match in my time there. So much so that I was afraid of him for some time! Dessert Buzz Even in a long career, it's never a bad idea to brush up on the basics, especially when it comes to pastry. The Elements of Dessert does just that, and no wonder. It's written by CIA Chef Instructor and International Chefs Congress Presenter Francisco Migoya, who delves succinctly into the creaming method, the custard method, the time and place for a meringue, the proper approach to composed cheese courses, and the various types of dough. Heck, it even has a short section on the method for tasting food, in case you were doing it wrong (hint: you might have been, as Migoya offers a spreadsheet on flavor compatibility and frontal versus background flavors ). But it also offers hundreds of brilliantly confounding and innovative recipes, from plated desserts to mignardises and entremets and even dessert buffets. The starkly beautiful pictures of Migoya s modernist creations are, so to speak, the icing on the intricately composed cake. by Nicholas Rummell StarChefs