Ebook Frozen Desserts
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Frozen Desserts
Ebook Frozen Desserts
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Amazon.com Review
It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and Frozen Desserts 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 equipment including churning machines, production equipment, and storage and serving containers 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 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. Exclusive Recipe Excerpts from Frozen Desserts Espresso Cardamom Ice Cream Granny Smith and Fennel Sorbet Passion Fruit Sorbet
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About the Author
Founded in 1946, The Culinary Institute of America is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in culinary arts and wine and beveragestudies. A network of more than 45,000 alumni has helped the CIAearn its reputation as the world's premier culinary college.The CIA, which also offers courses for professionals and foodenthusiasts, as well as consulting services for the foodservice andhospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.
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Product details
Hardcover: 448 pages
Publisher: Wiley; 1 edition (August 25, 2008)
Language: English
ISBN-10: 0470118660
ISBN-13: 978-0470118665
Product Dimensions:
9 x 1.4 x 10.9 inches
Shipping Weight: 4.4 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
40 customer reviews
Amazon Best Sellers Rank:
#159,598 in Books (See Top 100 in Books)
This is a valuable book, largely because there's nothing else like it in the consumer space. To get the depth of information offered here, on constructing formulas and on stabilizer ingredients, your choices are basically this book, or food industry text books that cost hundreds of dollars and are written for engineers who work for ice cream manufacturers.My rating isn't higher because the book is riddled with mistakes, and because some of the formulas just aren't very good. It's my understanding that Migoya has released an errata page online somewhere, so if you want to take the time you can go through and correct your copy. But the poor quality of the formulas has no real solution.For example, i was excited to see, for the first time in a book written for pastry chefs, guides to creating your own stabilizer formulas. But the information is poor, and now that I understand the science, I know why it's poor. This strikes me as very strange, since Migoya is a world-class chef who by all measures knows his topic as well as anyone. I can't speculate here, but can only report my experience.My suggestion, to anyone curious enough about ice cream to study and work things out, is to buy this book—but be prepared for some wrestling. Learn what you can. Don't automatically trust anything.
Love the book for inspiration and explanation about how all the components work together.However, I'm a little baffled on the ice-cream recipes--the ratio of whole milk v heavy cream seems off (much more milk than cream).I did try a basic batch with these ratios, and honestly wasn't that impressed w the texture. I have several other "well-known" ice cream books, and they all have a much higher cream v milk ratio.So again, I do really like the theory/technique details covered in this book--as well as the variety. However, I don't think the basic formula is correct.
C. Terzis' review is comprehensive, so I'll just add a couple more thoughts. First, you CAN make family-sized quantities of these recipes if you are willing to do the math and scale down some of the recipes. Otherwise, you do need professional equipment to hold the gallons of milk, cream, etc. called for to produce commercial-sized batches.Second, there are quite a number of cake/cookie/mousse recipes included in the book, and for the most part, they produce reasonable amounts for a home cook. Most of the ingredients called for are not hard to find in major cities, but may be harder to find in smaller towns. For example, you can find PVC pipes at a hardware store, and acetate sheets at many office supply stores. The author does provide a small list of internet suppliers at the back of the book which may be of use in finding some items.Finally, the paper quality, photos, and dessert platings in this book are outstanding. The instructions are detailed, although they could have used a bit more editing. For example, sometimes articles and modifiers are left out, so you're not sure what the instructions refer to, unless you read on a bit, and then you can figure it out. For example, if the book says "push into the PVC pipe," and doesn't clarify WHAT you are supposed to push into the pipe (since there are several components to the dessert), it's a bit of a puzzle. This is a minor point, but it does get annoying after a while. The glossary could use a bit of work, too, as it defines some, but not all of the more esoteric commercial ingredients called for in some of the recipes.A wonderful book that is a great source of inspiration, especially if you are looking for one that provides instructions, recipes, and photos of complex desserts made up of multiple components. I agree that it's a bargain for the price!
I just received this book and realize I am truly out of my depth. Intimidated, but excited about learning from a master. I'm a pretty good home cook, and have recently began making ice cream and other frozen desserts. But this is incredible. Each photo is a work of art in and of itself, and the foods pictured are also each a work of art within each photo. Migoya is not a chef, he is an artist. Food is his medium, and this book demonstrates his expertise. I will delve into this and discover how the recipes can be scaled down to home use. These are not home dinner quantities, they are desserts by the kilo! The recipes look great, and many of the more restaurant-level ingredients can be sourced on the internet easily these days. This is definitely not for the beginner, but will be well worth it for someone like me who wants to increase his skills with an eye towards commercializing his talents one day.
I really like the technical explanation about every ingredient of the ice cream. this is the 2nd book I found excellent to get what you need to know to make a good base ice cream. It has professional information that you could use in a professional setting like I will.
So much fun within this book! I got it because we used it in class. I'm so glad I did!
If you want to be a professional pastry chef or an advanced chef at home, buy this book.
The author is a desert specialist from the Culinary Institute of America, and presents readers with top chef quality recipes. The book is actually aimed at fellow professional chefs, and serious amateurs, since the recipes are all in restaurant proportions. So you will need your calculator or good simple math skills to divide the ingredients proportions to make the ice cream and other wonderful deserts in home kitchen proportions. Just as a table book, the book is worth buying. The photography is simply beautiful. Yet, I wish the author had made an attempt to supply home kitchen proportions alongside the restaurant proportions. In a future edition of this book, the author should consider dual proportions table for ingredients. It's a must buy anyway for anyone serious about gourmet deserts.
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