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 p[...]

This is 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 th[...]