The Modern Café is the first comprehensive, must-have reference for the aspiring restaurateur or café owner who wants to make sure he gets every detail right.
This exquisitely illustrated volume is packed with professional guidance and master recipes for breakfast pastries, artisanal sandwiches, truffles and treats, and much more. Additionally, an entire chapter is devoted to the retail shelf, a key contributor to any café's financial health.
Recipe Excerpts from The Modern Cafe
Pan-Fried Baby Artichokes with Lemon Aïoli
Elderflower Ganache Pops
The Modern Café
As consumers become ever more informed, more sophisticated, and more pressed for time, the modern café must adapt to meet its customers' needs. Operating a successful café requires the chef to be a master of many trades with a deep understanding of quality, refinement, and business strategy. Today's café might offer breakfast baked goods, artisan breads, desserts, cakes, savory items, chocolates and confections, beverages, packaged retail items, and frozen desserts, and The Modern Café is the first book to address them all. Pastry chef and CIA Assistant Professor Francisco Migoya examines these major categories in information-packed chapters covering everything from recipes to pricing, displays, and packaging. Chef Migoya provides wonderful recipes for many popular café standards as well as some imaginative, colorful, and eclectic recipes that are sure to delight a wide variety of palates. Chapters include:
The Bakery: This is typically a low-cost/high-profit area, where most sales come from volume production. Migoya covers the seven key ingredients and provides master recipes for brioche, croissants, Danish, pound cake, muffins, scones, biscuits, and breads, with multiple variations for each.
The Pastry Shop: This area requires special skills and a certain level of expertise to prepare cakes, individual desserts, tarts, and specialty cookies. Migoya includes contemporary recipes with ingenious twists and provides tips throughout to increase efficiency.
The Savory Kitchen: With a focus on soups, salads, small plates, side dishes, entrées, and hot, chilled, and warmed sandwiches, this section in a café requires a particular attention to speed and prompt service, and à la minute preparation is key. Migoya provides dozens of mouthwatering recipes and he covers the most cutting-edge equipment available for today's savory kitchen.
Beverages: Most people walk into a café to buy coffee, tea, and other hot drinks. Successful cafés prepare them well and serve them at the proper temperature. Migoya covers all the essential techniques for hot and cold beverages, as well as beer and wine sales, which can be a great way to improve any café operation's bottom line.
The Retail Shelf: House-made chocolates; confections; jams, marmalades and jellies; spices; salts and other condiments; and special-occasion items are just a few of the options for expanding sales and extending the café's reach through the retail shelf. This chapter includes tips and considerations for packaging and display, along with dozens of imaginative recipes.
Migoya's modern, refined recipes require precise execution, attention to technique, and the highest-quality ingredients. The art and craft of the baker, pastry chef, and chef are evident in every recipe. With stunning photography, real-world advice, and expert instruction on the launch and management of a café, this book is a pioneer in the field of modern café operation.
Every book that the CIA PRODUCES IS EXCELLENT. I HAVE THE WHOLE COLLECTION IN MY COOKBOOK LIBRARY OF OVER 2,000 COOKBOOKS.Published 9 months ago by Richard G. Schagrin
This has become my go to book for so many things. As I am opening a cafe this book was absolutely perfect. Read morePublished 16 months ago by Lori Collins
I'm a person that needs pictures and visuals in a cookbook or else i dontate them. I think i counted 15 pictures in this; i didnt bother to read any further and tossed it.Published 18 months ago by paul aversano
This book is for people who like to dream of opening up cafes. It's far too impractical, avant garde and upscale for most real cafes. Read morePublished 19 months ago by E. Woods
I think that anyone thinking of opening a cafe should read this book for the comments on the business. However, for baking recipes, I prefer Thomas Keller's Bouchon Bakery. Read morePublished 21 months ago by Wild Thing Foodie
I really liked the idea of this book, being that it covers all aspects of a cafe. I want to open a bakery, but figured that I should at least consider other options for rounding... Read morePublished on February 29, 2012 by monkeyshines
Good ideas, but too much sweet food.
The first Cafe Book is better and more complex.
But good book anyway.
Great book for refining previously learned techniques. If you aren't in a kitchen that does this work you can keep your skills fresh.Published on April 5, 2011 by P. Graham
This book is a amazing! It gives you the lay down on running a cafe and te recipes are amazing and very modern.Published on April 1, 2011 by Anthony V. Pham