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.

ice cream
Desserts/Pastry
CIA
Modernist
Michelin
Professional
Michelin and more...
Multi-component restaurant recipe cookbooks

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.

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