Buch, Englisch, 448 Seiten, Format (B × H): 284 mm x 224 mm, Gewicht: 1754 g
ISBN: 978-0-470-11866-5
Verlag: Wiley
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. Introductory chapters include the history and evolution of frozen desserts; ingredients including dairy products, sugars, stabilizers, emulsifiers, fruits, and flavors; and equipment including churning machines, production equipment, and storage and serving containers. Also included are 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; and 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.
Autoren/Hrsg.
Weitere Infos & Material
Acknowledgments vi
Introduction vii
Chapter 1: A Brief History of Frozen Desserts 1
Chapter 2: Ingredients 9
Chapter 3: Equipment, Machines, and Tools 31
Chapter 4: Dairy-Based Frozen Desserts 51
Chapter 5: Non-Dairy Frozen Desserts 69
Chapter 6: Aerated Still-Frozen Desserts 87
Chapter 7: Finished Items 101
Chapter 8: Base Recipes 348 Appendices 410 Average Sugar, Solids, and Acid Content of Fruit 410 Seasonal Availability of Fruit 412 Glossary 420 Bibliography 423 Internet References 424 Resources 425 Index 426
