The Elements of Dessert

by Francisco J. Migoya and The Culinary Institute of America (CIA)

The essential guide to truly stunning desserts from pastry chef Francisco Migoya

In this gorgeous and comprehensive new cookbook, Chef Migoya begins with the essential elements of contemporary desserts--like mousses, doughs, and ganaches--showing pastry chefs and students how to master those building blocks before molding and incorporating them into creative finished desserts. He then explores in detail pre-desserts, plated desserts, dessert...

• Format: Hardcover
• Language: English
• ISBN: 047089198X
• ISBN13: 9780470891988
• Release Date: November 2012
• Publisher: Wiley
• Length: 544 Pages
• Weight: 4.45 lbs.
• Dimensions: 1.3" x 8.9" x 10.9"