Granitas, gelatos and parfaits receive top billing in this guide to all things icy. In it, Francisco J. Migoya, who formerly served as the executive pastry chef at The French Laundry, trots out cool confections, such as Mimosa Popsicles and Apple and Fennel Sorbet, peppered with pro tips on churning machines and storage techniques.
It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and this book provides all the basic information a pastry professional needs. Introductory chapters include the history and evolution of frozen desserts; ...Also included are essentials on storage, sanitation, and production and serving techniques….Recipes are illustrated throughout by full-color beauty photographs.
Executive Head Chef of Restaurant 56 and Sudbury House Hotel
Founder and Executive Pastry Chef of Pastry Development