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47 of 49 people found the following review helpful
5.0 out of 5 stars ANOTHER GEM FROM CIA, September 4, 2008
This review is from: Frozen Desserts (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.

The first chapter gives a concise history of frozen desserts, and a history chapter is a feature of many serious books on the culinary sphere (eg The French Professional Pastry Series), descending directly from the French Culinary Tradition.

The chapter on ingredients describes all the ingredients used in frozen dessert production, giving thorough information especially for the main ingredients. The different kinds of sugars used are given ( eg trimoline, glucose) and their effects on the finished products are discussed. Also the many types of stabilisers and emulsifiers are discussed and combinations for Ice cream or sorbets are constructed.

The chapter on equipment and machines deals with all the machines necessary for ice cream production from scales to mixers to freezers and their sanitation. The Paco Machine is included, something I have not seen in any other book.

The Dairy-based Frozen Dessert section deals with the different aspects of Frozen Dairy production, like the type, (eg custard based Ice cream, Gelato etc)the method (both the Paco and the Machine-churning methods are discussed) and the overrun.

The Non Dairy Frozen Desserts chapter deals with Sorbets, Granitas etc displaying the different methods as well as base recipes.

The Aerated Still-Frozen desserts deal with Parfaits, Bombes, Semifreddo, Frozen Souffles and Mousses. These products are not churned, but are rather produced like normal mousses and then frozen.

The Finished Items chapter is by far the largest and it displays finished frozen preparations on the plate or otherwise. Recipes for bases are included eg Financier, Milk chocolate foam, basic Jelly, French Macaron, cold sweet soups and sauces, making this an almost all inclusive Pastry and Frozen dessert book. Creations range from normal to outright exotic and they include:
French macaron, cassis sorbet and almond ice cream sandwiches.
Burned milk gelato with mexican hot chocolate.
Popcorn sherbet with caramel popcorn and caramel sauce.
Matcha sorbet with toasted black sesame cigars.
Assorted citrus sorbet sandwiches.
Guava sorbet in chilled Hibiscus soup with crisp meringue sticks.
Some recipes combine savory and sweet ingredients, like Cucumber and Wasabi sorbet, Green zebra tomato sorbet, Rye bread Ice cream and Jalapeno sorbet.

The decorations are in the modern style, beautiful, somewhat minimal, usually simple but not simplistic and the excellent photos display every detail.

For the frozen dessert recipes you are referred to the base recipe section which includes methods and formulas for many creations including Banana ice cream, Mascarpone ice cream, Balsamic vinegar ice cream, Praline ice cream, Kumquat sorbet, Yuzu sorbet, Passion fruit sorbet, Buttermilk sherbet, Almond mint granite, Mimosa ice pops, Praline parfait,Espresso semifreddo, Peanut butter bombe, Frozen basil souffle.

After the main chapters follow appentices on several subjects like Average sugar, solids and acid content of fruit or Mathematical formulation of sorbets.
In the last pages there is a Glossary, Bibliography, Internet references, Resources section, a recipe index and a subject index.

The price for all this work is a giveaway. The normal price for this kind of professional books is at least triple.
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26 of 26 people found the following review helpful
4.0 out of 5 stars A book for professionals, or ambitious amateurs, October 5, 2008
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This review is from: Frozen Desserts (Hardcover)
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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5 of 5 people found the following review helpful
5.0 out of 5 stars A wonderful book, but recipes are in "restaurant proportions" -- Photos are spectacular, and recipes are perfect, September 22, 2009
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This review is from: Frozen Desserts (Hardcover)
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
5.0 out of 5 stars On a bed of ice - is nice, December 22, 2009
This review is from: Frozen Desserts (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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1 of 1 people found the following review helpful
5.0 out of 5 stars Amazing book with fantastic photographs, November 21, 2012
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This review is from: Frozen Desserts (Hardcover)
This book is a professional dessert makers dream. It has recipes that can easily be replicated and they very creative. Just what I was looking for.
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5.0 out of 5 stars Great for the home or professional, July 7, 2014
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This review is from: Frozen Desserts (Hardcover)
This book is amazing. I've only just begun to read this book but already I can tell there is a LOT of valuable information inside. I've been making frozen desserts (mostly ice cream) for many years and I was hoping this book would add to what I already know. So far I have not been disappointed.

Inside you'll not only find the usual short history of frozen desserts and details about ingredients and ice cream formulas, you'll also find information on how ingredients interact with one another and some sanitation notes to keep your food safe. Included are also specifics on how formulate a proper sorbet and how create still frozen (not churned) frozen treats such as parfaits and bombes. As others have noted, the formula amounts can be quite large for home or small batch use, but scaling should not be an issue.

This may not be the best place to start with if you're a home cook and just beginning down the road of frozen desserts but if you want to expand your knowledge or you're a quick learner I highly recommend this book.
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5.0 out of 5 stars Work of Art, June 13, 2014
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This review is from: Frozen Desserts (Hardcover)
I just received this book and realize I am truly out of my depth. Intimidated, but excited about learning from a master. I'm a pretty good home cook, and have recently began making ice cream and other frozen desserts. But this is incredible. Each photo is a work of art in and of itself, and the foods pictured are also each a work of art within each photo. Migoya is not a chef, he is an artist. Food is his medium, and this book demonstrates his expertise. I will delve into this and discover how the recipes can be scaled down to home use. These are not home dinner quantities, they are desserts by the kilo! The recipes look great, and many of the more restaurant-level ingredients can be sourced on the internet easily these days. This is definitely not for the beginner, but will be well worth it for someone like me who wants to increase his skills with an eye towards commercializing his talents one day.
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5.0 out of 5 stars Loaded ..., April 9, 2014
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This review is from: Frozen Desserts (Hardcover)
... with so many recipes and details of procedures. I am going to enjoy interchanging these recipes to recreate different plated desserts.
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5.0 out of 5 stars Awesome, for professionals, March 30, 2014
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This review is from: Frozen Desserts (Hardcover)
Professionals cookbook. I've always found high end cookbooks to be lacking a certain vital detail in the recipes, so you can never make the dish as it would have come out in the restaurant, but this one is spot on. Great, Great cookbook. For professionals.
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5.0 out of 5 stars Frozen Desserts Bible !, November 19, 2013
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This review is from: Frozen Desserts (Hardcover)
Another piece of art from Francisco J. Migoya, The book is amazing everything explained in a right way and you never get confused, which is really good. highly recommended to everyone.
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Frozen Desserts
Frozen Desserts by Francisco Migoya (Hardcover - August 25, 2008)
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