“Elements of Dessert” by Francisco J. Migoya is a comprehensive textbook on culinary arts and techniques specifically focused on desserts. Published by Wiley & Sons, this 536-page hardcover book covers various topics within the subject area of cooking, with a focus on advanced dessert baking methods and techniques. Authored by Francisco J. Migoya and The Culinary Institute of America (CIA), this textbook is an essential resource for culinary students and enthusiasts looking to enhance their knowledge and skills in the art of dessert making. Missing dust jacket see pictures.

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