The Elements of Dessert

About this book

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. He begins with the fundamental elementssuch as mousses doughs and ganaches-- revealing in each recipe how to incorporate these building blocks into inventive unforgettable delicacies. Chef Migoya then explores basic pastry methods and dessert and menu composition principles in 200 recipes and variations in the essential groups of pre-desserts plated desserts dessert buffets passed-around desserts and cakes and petits fours. Inspirational and instructive photographs display steps techniques and finished desserts.