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The Modern Cafe Hardcover – December 30, 2009


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Product Details

  • Hardcover: 560 pages
  • Publisher: Wiley; 2 edition (December 30, 2009)
  • Language: English
  • ISBN-10: 047037134X
  • ISBN-13: 978-0470371343
  • Product Dimensions: 11.3 x 8.8 x 1.6 inches
  • Shipping Weight: 5.1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (18 customer reviews)
  • Amazon Best Sellers Rank: #89,023 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

A professional guide to every aspect of the launch and management of a modern, upscale café.

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

Financiers

Elderflower Ganache Pops

From the Inside Flap

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.


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

Beautiful photographs of food items & great recipes.
Nadine
Some make me want to try and make those things and others leave me to daunted to try.
Craig Matteson
Still, the components and ideas presented provide a palette (pun intended!)
Love 2 Bake

Most Helpful Customer Reviews

32 of 34 people found the following review helpful By Austin on January 3, 2010
Format: Hardcover
Francisco Migoya has done it again, a wonderful book on a variety of pastries, entremets(cakes), savories, and more. It is divided into sections of business such as the pastry shop, bakery, etc. Mainly made for commercial use with servings of 6 cakes to 20 individual portions and special supplies. There are some mistakes in the components of some recipes such as 12 cake layers instead of 2 but if you read through the recipe first you'll be prepared. Overall it is nice but geared toward larger sizes and specialized machines so it might not be suited for the avid home baker but a good book.
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17 of 17 people found the following review helpful By Love 2 Bake on March 26, 2010
Format: Hardcover Verified Purchase
As a graduate of the CIA's baking and pastry program at Greystone, I've chosen to go the entrepreneurial route toward business ownership rather than working my way up in the pastry field. This book provides relevant, practical information that will help readers run their kitchens and cafe businesses. It includes such tips as what products you can freeze (and for how long) without compromising quality, the best ways to position items in your display cases, how to handle to-go requirements properly, and much more. Yes, as other reviewers have mentioned, the content includes some special equipment and ingredients that many of us will not purchase for our kitchens, and some of the recipes will not suit everyone's setting. Still, the components and ideas presented provide a palette (pun intended!) to use as each reader sees fit, and that is a gold mine. As I am currently in the process of purchasing a small neighborhood cafe/bakery, this book is both inspirational and practical and was released at the perfect time.
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Format: Hardcover
As a person who has been cooking for about 2 years and become even more fascinated with food, this textbook on the food aspects of running your own Café is like a trip through wonderland. Not that I am ever going to have my own eatery. However, I found it fascinating to see what a person putting together a Café as a business has to plan for and consider.

Just as an example, in the introduction the author points out that your Café has to have at least three and probably more from the following categories of items on offer: breakfast items, artisan breads, pastries, savory items, confects and chocolates, packed shelf-stable foods, ice cream and other frozen desserts, and beverages.

The book spends most of its time presenting recipes for items and dishes that you might want to sell but more likely use in creating your own offerings. The recipes are for the larger quantities a professional Café would want to prepare rather than for us home cooks. And we can't just simply divide. You have to carefully adapt them and it will likely require experimentation. Plus, there is equipment required most of us do not have. The recipes are all designed for professional preparation and being ready to finish and serve in a few minutes when the item is ordered. Interesting techniques for us home cooks. However, how many homes have thermocirculators?

Not to fear, the author lists resources for foods and equipment you will require for certain recipes in the back of the book. That being said, outfitting your Café with large pieces of equipment such as stoves, broilers, ovens, mixers, freezer, refrigerators and the like must be covered in another book and another course. It is not covered here.
Read more ›
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4 of 4 people found the following review helpful By Susana Paulin Ugarte on June 13, 2010
Format: Hardcover Verified Purchase
This is a great book not only for receipe ideas but for validating a cafe project. The receipes are given to serve 20 and over - great help. I was only a little disappointed with the lack of "tips" for organizing the space/display of the cafe - I had thought there would be more....the tips on conserving and preparing are great. Overall an excellent reference.
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3 of 3 people found the following review helpful By Cyndee Shaw on February 10, 2010
Format: Hardcover Verified Purchase
I purchased this book to use as a reference for a project that I was doing for my baking class in culinary school. It is a gorgeous book. The author has broken the book down into chapters giving you an idea how how a "Modern Cafe" is started, a list of menu items and desserts and retail products. I will admit that some of the recipes contain specialized ingredients that are not available at your local grocery store, however the author does give you information on were to get any of the special ingredients and/or equipment. I am really looking forward to making some of items in this book!!
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3 of 3 people found the following review helpful By Nadine on September 22, 2010
Format: Hardcover Verified Purchase
My favorite local cafe has this book on their shelf for customers' enjoyment. I had to have it for my occasional big volume cooking. Beautiful photographs of food items & great recipes.
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2 of 2 people found the following review helpful By Robert E. Connoley on March 6, 2010
Format: Hardcover
Nestled in between the greasy spoon and the bistro, the café holds a special spot in a community's heart and stomach. Easy on the pocketbook, but with a touch of decadence, cafés allow us to treat ourselves to comfort food that jazzes it up a bit. In The Modern Café, Francisco Migoya captures this unique genre of eatery and challenges us caretakers to take our standard fare and make it truly remarkable.

Migoya, the renowned Culinary Institute of America instructor and lead at the Apple Pie Bakery (the CIA's busiest public restaurant), gained his culinary fame at the French Laundry, Bouchon Bakery, and the Bouchon Bistro. I became familiar with Migoya through his blog - [...] - which has always served as inspiration for special treats and techniques. A full review can be found: [...]
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