Frozen Desserts

by The Culinary Institute of America, Francisco J. Migoya

ISBN-10: 0470118660
ISBN-13: 9780470118665
Region: USA
Publisher: Wiley
Publication Date: August, 2008
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Publishers Information

About Frozen Desserts

Publisher Web Link: http://www.wiley.com/

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 products, sugars, stabilizers, emulsifiers, fruits, and flavors
  • equipment including churning machines, production equipment, and storage and serving containers
  • essentials on storage, sanitation, and production and serving techniques

Recipe chapters cover:

  • Dairy-Based Frozen Desserts, which include ice cream, gelato, and sherbet
  • Non-Dairy Desserts, which include sorbet and granites
  • Aerated Still-Frozen Desserts, which include parfaits, semi-freddos, and frozen mousses and souffles

Each recipe chapter covers both classic and modern small-batch production techniques, basic formulas, and both basic and advanced base recipes. The final chapter, “Finished Items”, makes use of these base recipes and shows readers how to produce, plate, garnish, and serve small desserts, plated desserts, frozen cakes, and even frozen accompaniments to savory courses. Recipes are illustrated throughout by full-color beauty photographs. An instructor’s manual and companion website are also available for classroom use. (http://www.wiley.com/)

Author Information

About The Culinary Institute of America

Author Web Link: http://www.ciachef.edu/

Cookbooks by The Culinary Institute of America


About Francisco J. Migoya

Author Web Link: http://www.thequenelle.com/

The Culinary Institute of America

Title:

Assistant Professor in Baking and Pastry Arts

Education:

Certificate in Culinary Arts, La Universidad Anáhuac, Mexico City, Mexico. Hotel and Restaurant Management Degree, CESSA University, Mexico City. French Culinary Diploma, Lycée d’Hotellerie et de Tourisme, Strasbourg, France. Professional Food Manager Certification.

Professional Background:

Executive Pastry Chef, The French Laundry Group, Yountville, CA. Pastry Chef, Veritas Restaurant, NYC. Pastry Sous Chef, ILO Restaurant, NYC. Pastry Chef, Pastry Sous Chef, Pastry Cook, The River Café, Brooklyn, NY. Sous Chef, Garibaldi’s Restaurant, Westin Puerto Vallarta Hotel, Puerto Vallarta, Mexico.

Awards:

CIA Faculty Member of the Year, 2007. Marc Sarrazin Cup (CIA team), Salon of Culinary Arts, NYC, 2007, 2006. Silver Medal, U.S. Pastry Alliance, “New Star Dessert Search Contest,” Beaver Creek, CO, 2000.

Pastry Chef Francisco Migoya has come a long way since his early days in Mexico City. Though he was first trained as a cook, he was unhappy with his job. He then set out looking for a pastry job and found one at the River Café in Brooklyn, NY. He moved around quite a bit after that, making stops in other NYC establishments as well as working as the Executive Pastry Chef at The French Laundry in California—rated as one of the best restaurants in the world. He is now a full-time chef instructor at the CIA and very well recognized on our campus, as he is responsible for all of the delicious treats coming out of the Apple Pie Bakery Café.

What brought you into teaching at the CIA?

I had always wanted to become a teacher in my field. I felt that I needed to reach a broader audience than my staff in the kitchen and the CIA is the best culinary and baking and pastry school in the world, so it seemed to be the right move.

What has been your best moment as a professional?

Working in a professional kitchen, being offered the job of Executive Pastry Chef for The French Laundry has been the best moment so far. Professionally, nothing else compares to that. Academically—which in our case, is an extension of or an annex to a professional aspect of one’s culinary career that is not related to working in a professional kitchen, but an academic environment where there are kitchens—is to have landed a teaching job here at the CIA.

What has been your best moment here at the CIA?

I guess I have had many good moments, but certainly being honored with the title of “Faculty Member of the Year 2007” is up there among my top ten favorite CIA moments. Publishing my book was also very gratifying, but it is the little things, like watching my students succeed and do well, that make it all worthwhile.

(http://www.ciachef.edu/)

Cookbooks by Francisco J. Migoya


Recipe Index

Recipe index coming soon.