- Pre-order Price Guarantee! Order now and if the Amazon.com price decreases between your order time and the end of the day of the release date, you'll receive the lowest price. Here's how (restrictions apply)
Join Amazon Prime and ship Two-Day for free and Overnight for $3.99. Already a member? Sign in.
Special Offers and Product Promotions
Better Together
Customers Who Bought This Item Also Bought
Bistros and Brasseries: Recipes and Reflections on Classic Cafe Cooking (The Culinary Institute of America Dining Series) (The Culinary Institute of America Dining Series) by John W. Fischer  (1)
$19.77
|
Under Pressure: Cooking Sous Vide by Thomas Keller
$47.25
|
Chanterelle: The Story and Recipes of a Restaurant Classic by David Waltuck
$31.50
|
The Big Fat Duck Cookbook by Heston Blumenthal
$157.50
|
Sauces: Classical and Contemporary Sauce Making (2nd Edition) by James Peterson  (39)
$29.67
|
Editorial Reviews
Product Description
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 the history and evolution of frozen desserts; ingredients including dairy products, sugars, stabilizers, emulsifiers, fruits, and flavors; and equipment including churning machines, production equipment, and storage and serving containers. Also included are 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; and 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.
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 the history and evolution of frozen desserts; ingredients including dairy products, sugars, stabilizers, emulsifiers, fruits, and flavors; and equipment including churning machines, production equipment, and storage and serving containers. Also included are 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; and 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.
Product Details
Would you like to update product info or give feedback on images?
|
What Do Customers Ultimately Buy After Viewing This Item?
 |
63% buy the item featured on this page: Frozen Desserts$37.80 |
 |
12% buy Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner (38)$40.95 |
 |
11% buy Bistros and Brasseries: Recipes and Reflections on Classic Cafe Cooking (The Culinary Institute of America Dining Series) (The Culinary Institute of America Dining Series) (1)$19.77 |
 |
7% buy Under Pressure: Cooking Sous Vide$47.25 |
Tags Customers Associate with This Product( What's this?)Click on a tag to find related items, discussions, and people.
|