The Elements Of Dessert

Author: Francisco J. Migoya
Publisher: John Wiley & Sons
ISBN: 047089198X
Size: 66.78 MB
Format: PDF
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Perfection, technique, philosophy, purity, and—above all—a very personal aesthetic defines this work in all of its aspects." —FERRAN AND ALBERT ADRIÀ BARCELONA, SPAIN "In The Elements of Dessert, Chef Migoya displays his skillful and ...

The Elements Of Dessert

Author: Francisco J. Migoya
Publisher: Wiley Global Education
ISBN: 111876465X
Size: 38.87 MB
Format: PDF, Docs
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In The Elements of Dessert, renowned pastry chef Francisco Migoya, professor at The Culinary Institute of America, takes you on a guided tour through the innovative flavors, ingredients, and techniques in the thrilling world of desserts.Ê ...

Plating For Gold

Author: Tish Boyle
Publisher: John Wiley & Sons
ISBN: 1118059840
Size: 10.78 MB
Format: PDF
View: 6868
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This book documents the mastery of technique, wealth of experience, and creativity needed to succeed in pastry competition at the highest level." —Chef Ewald Notter, founder and Director of Education, Notter School of Pastry Arts, Orlando ...

Payard Desserts

Author: François Payard
Publisher: Houghton Mifflin Harcourt
ISBN: 1118435893
Size: 66.40 MB
Format: PDF
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A renowned third-generation pastry chef shares signature recipes from the past twenty years to counsel fellow professionals and serious home bakers on how to prepare pastry and other plated desserts in the style of the world's leading ...

The Big Book Of Desserts And Pastries

Author: Claes Karlsson
Publisher: Skyhorse Publishing Inc.
ISBN: 1620870509
Size: 10.78 MB
Format: PDF, Kindle
View: 6283
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This collection of recipes from a professional pastry chef includes instructions for making cakes, pastries, cookies and puddings as well as frostings, sauces, and edible decorations that are as appropriate for an elegant party as they are ...

The Italian Confectioner Or Complete Economy Of Desserts Containing The Elements Of The Art According To The Most Modern And Approved Practice Third Edition Corrected And Enlarged With A Portrait

Author: Guglielmo A. JARRIN
Publisher:
ISBN:
Size: 60.34 MB
Format: PDF, Docs
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Guglielmo A. JARRIN. THE ITALIAN CONFECTIONER; OR, COMPLETE
ECONOMY OF DESSERTS : ELEMENTS OF THE ART, ACCORDING TO THE
MOST MODERN AND APPROVED PRACTICE, By G. A. JARRIN, p.2
CONFECTIONER, NEW BOND STREET. * THIRD EDITION, CORRECTED AND
EN LARGED. LONDON : WILLIAM H. A.INSWORTH, OLD BOND STREET. - 1827
. Valuable Companion to Jarrin's Italian Confectioner. Just published, in one.

The Dessert Architect

Author: Robert Wemischner
Publisher: Cengage Learning
ISBN: 111178048X
Size: 17.47 MB
Format: PDF
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In its opening chapter, the book sets out to describe the characteristics of a successful dessert which satisfies the Four Cornerstones of Flavor, Texture, Temperature and Contrast and then follows with detailed information about a world of ...

The Art Of The Dessert

Author: Ann Amernick
Publisher: John Wiley & Sons
ISBN: 0471443816
Size: 77.61 MB
Format: PDF, ePub, Docs
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This book is a delicious distillation of an artist's life's work and a generous gift to anyone who dreams of delighting family and friends with unforgettable desserts." —Patrick O'Connell, chef and proprietor of The Inn at Little ...

Moosewood Restaurant Book Of Desserts

Author: Moosewood Collective
Publisher: Clarkson Potter
ISBN: 1101905093
Size: 54.22 MB
Format: PDF, ePub
View: 3836
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Here are desserts for every occasion, from the awesome, multi-tiered Festive Celebrations Cake to quick little cookies and muffins to slip into a lunch box or onto a tea tray.