Frozen Desserts by Francisco J. Migoya (Culinary Institute of America) is a professional-level guide to the science and craft of frozen desserts. This comprehensive textbook covers ice creams, sorbets, gelato, semifreddo, frozen mousses, plated desserts, production methods, stabilizers, formulas, and troubleshooting. Used in culinary programs nationwide, this is an essential reference for pastry chefs, culinary students, and serious home dessert makers. Includes detailed recipes, technical charts, and full-color photography.

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It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and this book provides all the basic information a pastry professional needs. Also included are essentials on storage, sanitation, and production and serving techniques.

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By Migoya, Francisco J. Frozen Desserts.

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Frozen Desserts.

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