A seasoned professor at the Culinary Institute of America gives a crash course on pastry, step by step. Construct a white miso pot de creme and impress guests with delicate yuzu jellies. This book takes desserts to new heights, with flavor combinations that you’ve never considered.

In The Elements of Dessert, renowned pastry chef Francisco Migoya, professor at The Culinary Institute of America, takes you on a guided tour through the innovative flavors, ingredients, and techniques in the thrilling world of desserts. . . . [Migoya] explores basic pastry methods and dessert and menu composition principles in 200 recipes. . . .Inspirational and instructive photographs display steps, techniques, and finished desserts.

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Michael Laiskonis

Pastry Chef, Consultant, Writer, Creative Director at ICE, NYC

Above all else, I love being a chef because of the community that serves as a foundation of our profession. Im indebted to so many friends and colleagues for inspiration and motivation - and Francisco Migoya has long been one of those peers whose work continues to push our craft ever forward. Elements of Dessert - his third book - reflects the very expansive role of the restaurant pastry chef and the wide range of skillsets that come to bear in that environment. One reason I admire Franciscos work is that, while he may have one foot planted firmly in progressive sensibilities, the other foot is well grounded in classic ideas and techniques.