Frozen Desserts

by Francisco J. Migoya and The Culinary Institute of America

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...

• Format: Hardcover
• Language: English
• ISBN: 0470118660
• ISBN13: 9780470118665
• Release Date: August 2008
• Publisher: Wiley
• Length: 448 Pages
• Weight: 3.90 lbs.
• Dimensions: 1.4" x 8.6" x 10.9"