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Frozen Desserts

by Francisco Migoya

says

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.

from the publisher

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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Original Publisher
John Wiley & Sons
Date of publication
2008
ISBN
0470118660

Recommended by

Andrew Scott

Executive Head Chef of Restaurant 56 and Sudbury House Hotel

Reuben Riffel

Chef-Patron

Jennifer Yee

Pastry Chef

Thomas Leatherbarrow

Founder and Executive Pastry Chef of Pastry Development