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Frozen Desserts Hardcover – August 25, 2008


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Product Details

  • Hardcover: 448 pages
  • Publisher: Wiley; 1 edition (August 25, 2008)
  • Language: English
  • ISBN-10: 0470118660
  • ISBN-13: 978-0470118665
  • Product Dimensions: 1.4 x 9.2 x 11.3 inches
  • Shipping Weight: 4.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (22 customer reviews)
  • Amazon Best Sellers Rank: #68,286 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and Frozen Desserts provides all the basic information a pastry professional needs.

Introductory chapters include:

  • the history and evolution of frozen desserts
  • ingredients including dairy products, sugars, stabilizers, emulsifiers, fruits, and flavors
  • equipment including churning machines, production equipment, and storage and serving containers
  • essentials on storage, sanitation, and production and serving techniques
Recipe chapters cover:
  • Dairy-Based Frozen Desserts, which include ice cream, gelato, and sherbet
  • Non-Dairy Desserts, which include sorbet and granites
  • Aerated Still-Frozen Desserts, which include parfaits, semi-freddos, and frozen mousses and souffles
Each recipe chapter covers both classic and modern small-batch production techniques, basic formulas, and both basic and advanced base recipes. 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.

Exclusive Recipe Excerpts from Frozen Desserts




Espresso Cardamom Ice Cream

Granny Smith and Fennel Sorbet

Passion Fruit Sorbet


More About the Author

Biography for Francisco J. Migoya

I am the owner and chocolatier at Hudson Chocolates (www.hudsonchocolates.com) and I am also a Professor at The Culinary Institute of America, in Hyde Park, New York, teaching the Cafe Operations class for the Baking and Pastry program. I am in charge of the Apple Pie Bakery and Cafe,, where students work in the different areas that compose a cafe: breakfast pastries and bread, pastry, savory, frozen desserts and chocolates and confections. I have worked at the CIA since April 2005, where I was named 2007 Faculty Member of the Year.
My previous job was Executive Pastry Chef for The French Laundry, Bouchon Bakery and Bouchon Bistro in Yountville, CA. All of these establishments are owned by Thomas Keller. The French Laundry is perhaps one of the best restaurants in the world, and I was fortunate enough to head the baking and pastry production for this establishment, as well as Bouchon Bakery and Bouchon Bistro simultaneously.
I have also worked at a number of upscale restaurants in New York City such as Veritas, Ilo and The River Cafe. At Veritas and The River Cafe I was the head pastry chef. At Ilo I was the pastry sous-chef. All of these establishments are held in high regard for the quality of food and service they offer.
As for my culinary training, I spent a year in France on a full scholarship at the Lycee d'Hotellerie et de Tourisme in Strasbourg. I further refined my education with The Culinary Institute of America's program in Mexico City, where I was born and raised. I not only studied during this time, I also worked for free wherever I could to get real world, hands-on experience.
Growing up in Mexico City, my experience with the culinary world began at a very young age. I am the son of an Italian-American mother and a Spanish father, and food proved to be an integral part of every day life. Although I had never considered the culinary field as a career until I was in my mid-teens, I found my interest in food to be a natural progression that ultimately developed into a passion and a successful career.
I am fluent in Spanish, English and French. I can read and understand Italian. This has enabled me to have access to culinary books that are only published in those languages, furthering my knowledge of food.

Having worked at The French Laundry was one of the most satisfying achievements of my career. Precision, consistency, knowledge, organization, cleanliness, and leadership were constantly put to the test. Thomas Keller wouldn't have it any other way, and neither would I. Day in and day out, it was these skills that kept my part of the kitchen running. The only way to stay on top was to master all the skills that I had honed throughout my education and career. The education process never stops. You need to keep up with new trends, techniques, products, notable pastry chefs, notable restaurants, awareness of the industry and technology
.


Customer Reviews

4.8 out of 5 stars
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There are tables throughout with interesting and helpful information.
C. Terzis
If you are a pastry chef, or an aspiring pastry chef, you need to buy this book in order to increase your knowledge!!!
Aaron Tiesel
It is easy to follow, as I read, and has the delicious-looking photos of what is being prepared.
Robert A. Burns

Most Helpful Customer Reviews

51 of 53 people found the following review helpful By C. Terzis on September 4, 2008
Format: Hardcover
This is the second book from the Culinary Institude of America that I have bought, the first being Chocolates and Confections by Grewelling. They are both luxury editions by Wiley.
The author Mr Francisco Migoya has studied in both France (which is always a good sign) and Mexico. He has produced an exceptional piece of work, a labor of love concerning all kinds of frozen desserts and their presentation.
The whole edition is characterised by class and quality, printed on gloss paper, with lots of photographs, most of them full page.
There are tables throughout with interesting and helpful information.
The measurements used are both Metric and Imperial weights. No cups and spoons here, they allow too much space for error.
I have to note that this is a book strictly for professionals, using equipment only available to them like Ice Cream machines, chillers, blast freezers, precision scales etc. The only way in which a home cook can benefit from the content is by being inspired from the decorations and try to impress their guests using home made or commercial Ice cream.
The book itself is divided into eight main chapters:
1) A brief history of frozen desserts.
2) Ingredients.
3) Equipment,Machines, and Tools.
4) Dairy based frozen desserts.
5) Non dairy frozen desserts.
6) Aerated still frozen desserts.
7) Finished items.
8) Base recipes.

In the introduction the author mentions that he has mainly worked on plated desserts throughout his career and the book reflects that, as most creations are plated and for the hotel or cafe industry, which is of course the main market for frozen desserts. There are several frozen entremets (whole gateaux) but they are the exeption, not the rule.
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26 of 26 people found the following review helpful By Cookbook Gal VINE VOICE on October 5, 2008
Format: Hardcover Verified Purchase
C. Terzis' review is comprehensive, so I'll just add a couple more thoughts. First, you CAN make family-sized quantities of these recipes if you are willing to do the math and scale down some of the recipes. Otherwise, you do need professional equipment to hold the gallons of milk, cream, etc. called for to produce commercial-sized batches.

Second, there are quite a number of cake/cookie/mousse recipes included in the book, and for the most part, they produce reasonable amounts for a home cook. Most of the ingredients called for are not hard to find in major cities, but may be harder to find in smaller towns. For example, you can find PVC pipes at a hardware store, and acetate sheets at many office supply stores. The author does provide a small list of internet suppliers at the back of the book which may be of use in finding some items.

Finally, the paper quality, photos, and dessert platings in this book are outstanding. The instructions are detailed, although they could have used a bit more editing. For example, sometimes articles and modifiers are left out, so you're not sure what the instructions refer to, unless you read on a bit, and then you can figure it out. For example, if the book says "push into the PVC pipe," and doesn't clarify WHAT you are supposed to push into the pipe (since there are several components to the dessert), it's a bit of a puzzle. This is a minor point, but it does get annoying after a while. The glossary could use a bit of work, too, as it defines some, but not all of the more esoteric commercial ingredients called for in some of the recipes.

A wonderful book that is a great source of inspiration, especially if you are looking for one that provides instructions, recipes, and photos of complex desserts made up of multiple components. I agree that it's a bargain for the price!
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Format: Hardcover Verified Purchase
The author is a desert specialist from the Culinary Institute of America, and presents readers with top chef quality recipes. The book is actually aimed at fellow professional chefs, and serious amateurs, since the recipes are all in restaurant proportions. So you will need your calculator or good simple math skills to divide the ingredients proportions to make the ice cream and other wonderful deserts in home kitchen proportions. Just as a table book, the book is worth buying. The photography is simply beautiful. Yet, I wish the author had made an attempt to supply home kitchen proportions alongside the restaurant proportions. In a future edition of this book, the author should consider dual proportions table for ingredients. It's a must buy anyway for anyone serious about gourmet deserts.
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7 of 9 people found the following review helpful By Scott Anderson VINE VOICE on December 22, 2009
Format: Hardcover
I just received this book and have gone through it page by page and have not yet fully researched the entire recipe collection. However, with that being said I do feel this book is going to be a classic in my culinary collection. The images mirrored with the recipes certainly are extraordinary.

Any serious pastry chef worth his weight in butter-cream should want this masterful work for their kitchen. The recipes are top quality and certainly not for the faint of heart in the cold kitchen. Many will tax your skills if you are beginning down the pastry road, but if you are looking to make a statement with your desserts and truly want to offer a one of a kind finish then this book is for you.

I look forward to going through the history of frozen dessert and finishing with plating designs and techniques. This book and this review will certainly be a work in progress for me. Now off to look up some flavorful sorbets!
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