Frozen Desserts by The Culinary Institute of America and Francisco J. Migoya
English | 2008 | ISBN: 0470118660 | ISBN-13: 9780470118665 | 448 pages | PDF | 15,4 MB
A Comprehensive Guide for Food Service Operations
A definitive guide to frozen desserts offers tips and techniques for formulating recipes for ice creams, gelato, sorbets, and sherbets and includes recipes for creating two hundred savory items.
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.