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The Elements of Dessert Migoya, Francisco J. (The Culinary Institute of America, Hyde Park, NY)
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The Elements of Dessert
Migoya, Francisco J. (The Culinary Institute of America, Hyde Park, NY)
* Begins with the essential elements of contemporary dessertsshowing 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 buffets, passed desserts, cakes, and petits fours.
544 pages, col. Illustrations
| Media | Books Hardcover Book (Book with hard spine and cover) |
| Released | November 5, 2012 |
| ISBN13 | 9780470891988 |
| Publishers | John Wiley & Sons Inc |
| Pages | 544 |
| Dimensions | 226 × 282 × 38 mm · 2.01 kg |
| Language | English |
