By Francisco Migoya
The crucial advisor to actually wonderful truffles from pastry chef Francisco Migoya
In this beautiful and accomplished new cookbook, Chef Migoya starts off with the basic components of latest desserts—like mousses, doughs, and ganaches—showing pastry cooks and scholars tips to grasp these development blocks earlier than molding and incorporating them into artistic accomplished muffins. He then explores intimately pre-desserts, plated truffles, dessert buffets, handed muffins, brownies, and petits fours.
Throughout, stunning and instructive images monitors steps, ideas, and accomplished goods. The greater than two hundred recipes and diversifications accumulated right here hide almost each strategy, notion, and sort of dessert, giving execs and residential chefs an entire schooling in glossy desserts.
- greater than two hundred recipes together with every thing from artisan candies to French macarons to complicated masterpieces like Bacon Ice Cream with Crisp French Toast and Maple Sauce
- Written by way of qualified grasp Baker Francisco Migoya, a hugely revered pastry chef and the writer of Frozen muffins and the fashionable Café, either from Wiley
Combining Chef Migoya's services with that of The Culinary Institute of the United States, the weather of Dessert is a must have source for execs, scholars, and severe domestic chefs.