Frozen Desserts

Author: Francisco J. Migoya Ice cream parfait sorbet Garnité Ice cream with all its varieties, such as granité, parfait or sorbet, is an important part of a patissier's repertoire. New appliances and techniques have vastly expanded the possibilities to make "frozen desserts". Francisco Migoya, a lecturer at the Culinary Institute of America, has written a modern standard work for the patisserie with the book "Frozen Desserts". In an understandable way he writes about ingredients, theory, technique and recipes and explains how these desserts can be prepared according to classic and modern methods. At the heart of the book are 200 delicious, innovative desserts, dessert plates and entremets ranging from stracciatella ice cream in a chocolate box to yuzu sorbet with cotton candy to frozen hazelnut parfait with hazelnut mascarpone cake - the whole spectrum of modern, frozen desserts! "Frozen Desserts" explains how to prepare recipes for ice cream, sorbets or ice creams and how to make granité, parfait, semi-frozen, ice-cream, souffé, mousse and more, along with tips on how to avoid mistakes and advice on storage and service issues. A comprehensive standard work by a master of his trade. Awarded as cookbook of the month July 2011 by the German Institute of Cooking and Living Arts. Awarded the gold medal of the GAD. 471 pages 1st edition 2011 Hardcover, 275 x 215mm ISBN: 978-3-87515-114-5