Frozen Desserts | 誠品線上

Frozen Desserts

內容簡介

內容簡介 It is essential for any serious pastry chef to have a comprehensiveknowledge of frozen dessert production, and Frozen Dessertsprovides all the basic information a pastry professional needs. Introductory chapters include:the history and evolution of frozen dessertsingredients including dairy products, sugars, stabilizers,emulsifiers, fruits, and flavorsequipment including churning machines, production equipment,and storage and serving containersessentials on storage, sanitation, and production and servingtechniquesRecipe chapters cover: Dairy-Based Frozen Desserts, which include ice cream, gelato,and sherbetNon-Dairy Desserts, which include sorbet and granitesAerated Still-Frozen Desserts, which include parfaits,semi-freddos, and frozen mousses and soufflesEach recipe chapter covers both classic and modern small-batchproduction techniques, basic formulas, and both basic and advancedbase recipes. The final chapter, "Finished Items", makes use ofthese 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 areillustrated throughout by full-color beauty photographs. Aninstructor's manual and companion website are also available forclassroom use.

作者介紹

作者介紹 Founded in 1946, The Culinary Institute of America is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in culinary arts and wine and beveragestudies. A network of more than 45,000 alumni has helped the CIAearn its reputation as the world's premier culinary college.The CIA, which also offers courses for professionals and foodenthusiasts, as well as consulting services for the foodservice andhospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.

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