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FRODESSERT
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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:
Recipe chapters cover:
The final chapter, Finished Items, makes use of these base recipes and shows readers how to produce, plate, garnish, and serve small desserts, plated desserts, frozen cakes, and even frozen accompaniments to savory courses. Recipes are illustrated throughout by full-color beauty photographs. An instructor's manual and companion website are also available for classroom use.
ENGLISH LANGUAGE
Acknowledgments
Introduction
Chapter 1: A Brief History of Frozen Desserts
Chapter 2: Ingredients
Chapter 3: Equipment, Machines, and Tools
Chapter 4: Dairy-Based Frozen Desserts
Chapter 5: Non-Dairy Frozen Desserts
Chapter 6: Aerated Still-Frozen Desserts
Chapter 7: Finished Items
Chapter 8: Base Recipes
Appendices
Average Sugar, Solids, and Acid Content of Fruit
Seasonal Availability of Fruit
Glossary
Bibliography
Internet References
Resources
Index
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:
Recipe chapters cover:
The final chapter, Finished Items, makes use of these base recipes and shows readers how to produce, plate, garnish, and serve small desserts, plated desserts, frozen cakes, and even frozen accompaniments to savory courses. Recipes are illustrated throughout by full-color beauty photographs. An instructor's manual and companion website are also available for classroom use.
ENGLISH LANGUAGE
Acknowledgments
Introduction
Chapter 1: A Brief History of Frozen Desserts
Chapter 2: Ingredients
Chapter 3: Equipment, Machines, and Tools
Chapter 4: Dairy-Based Frozen Desserts
Chapter 5: Non-Dairy Frozen Desserts
Chapter 6: Aerated Still-Frozen Desserts
Chapter 7: Finished Items
Chapter 8: Base Recipes
Appendices
Average Sugar, Solids, and Acid Content of Fruit
Seasonal Availability of Fruit
Glossary
Bibliography
Internet References
Resources
Index
At Vero Accusams Etiusto Odio.