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Frozen Desserts (Anglais) Relié – 22 août 2008

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Descriptions du produit

Présentation de l'éditeur

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.

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Format: Relié
Le livre est très complet, extrêmement bien expliqué. Il peut devenir technique. Une bonne base si l'on veut faire ses desserts de manière pro.
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Commentaires client les plus utiles sur (beta) HASH(0x8c12cc90) étoiles sur 5 35 commentaires
58 internautes sur 60 ont trouvé ce commentaire utile 
HASH(0x8c2d2270) étoiles sur 5 ANOTHER GEM FROM CIA 5 septembre 2008
Par C. Terzis - Publié sur
Format: Relié
This is the second book from the Culinary Institude of America that I have bought, the first being Chocolates and Confections by Grewelling. They are both luxury editions by Wiley.
The author Mr Francisco Migoya has studied in both France (which is always a good sign) and Mexico. He has produced an exceptional piece of work, a labor of love concerning all kinds of frozen desserts and their presentation.
The whole edition is characterised by class and quality, printed on gloss paper, with lots of photographs, most of them full page.
There are tables throughout with interesting and helpful information.
The measurements used are both Metric and Imperial weights. No cups and spoons here, they allow too much space for error.
I have to note that this is a book strictly for professionals, using equipment only available to them like Ice Cream machines, chillers, blast freezers, precision scales etc. The only way in which a home cook can benefit from the content is by being inspired from the decorations and try to impress their guests using home made or commercial Ice cream.
The book itself is divided into eight main chapters:
1) A brief history of frozen desserts.
2) Ingredients.
3) Equipment,Machines, and Tools.
4) Dairy based frozen desserts.
5) Non dairy frozen desserts.
6) Aerated still frozen desserts.
7) Finished items.
8) Base recipes.

In the introduction the author mentions that he has mainly worked on plated desserts throughout his career and the book reflects that, as most creations are plated and for the hotel or cafe industry, which is of course the main market for frozen desserts. There are several frozen entremets (whole gateaux) but they are the exeption, not the rule.

The first chapter gives a concise history of frozen desserts, and a history chapter is a feature of many serious books on the culinary sphere (eg The French Professional Pastry Series), descending directly from the French Culinary Tradition.

The chapter on ingredients describes all the ingredients used in frozen dessert production, giving thorough information especially for the main ingredients. The different kinds of sugars used are given ( eg trimoline, glucose) and their effects on the finished products are discussed. Also the many types of stabilisers and emulsifiers are discussed and combinations for Ice cream or sorbets are constructed.

The chapter on equipment and machines deals with all the machines necessary for ice cream production from scales to mixers to freezers and their sanitation. The Paco Machine is included, something I have not seen in any other book.

The Dairy-based Frozen Dessert section deals with the different aspects of Frozen Dairy production, like the type, (eg custard based Ice cream, Gelato etc)the method (both the Paco and the Machine-churning methods are discussed) and the overrun.

The Non Dairy Frozen Desserts chapter deals with Sorbets, Granitas etc displaying the different methods as well as base recipes.

The Aerated Still-Frozen desserts deal with Parfaits, Bombes, Semifreddo, Frozen Souffles and Mousses. These products are not churned, but are rather produced like normal mousses and then frozen.

The Finished Items chapter is by far the largest and it displays finished frozen preparations on the plate or otherwise. Recipes for bases are included eg Financier, Milk chocolate foam, basic Jelly, French Macaron, cold sweet soups and sauces, making this an almost all inclusive Pastry and Frozen dessert book. Creations range from normal to outright exotic and they include:
French macaron, cassis sorbet and almond ice cream sandwiches.
Burned milk gelato with mexican hot chocolate.
Popcorn sherbet with caramel popcorn and caramel sauce.
Matcha sorbet with toasted black sesame cigars.
Assorted citrus sorbet sandwiches.
Guava sorbet in chilled Hibiscus soup with crisp meringue sticks.
Some recipes combine savory and sweet ingredients, like Cucumber and Wasabi sorbet, Green zebra tomato sorbet, Rye bread Ice cream and Jalapeno sorbet.

The decorations are in the modern style, beautiful, somewhat minimal, usually simple but not simplistic and the excellent photos display every detail.

For the frozen dessert recipes you are referred to the base recipe section which includes methods and formulas for many creations including Banana ice cream, Mascarpone ice cream, Balsamic vinegar ice cream, Praline ice cream, Kumquat sorbet, Yuzu sorbet, Passion fruit sorbet, Buttermilk sherbet, Almond mint granite, Mimosa ice pops, Praline parfait,Espresso semifreddo, Peanut butter bombe, Frozen basil souffle.

After the main chapters follow appentices on several subjects like Average sugar, solids and acid content of fruit or Mathematical formulation of sorbets.
In the last pages there is a Glossary, Bibliography, Internet references, Resources section, a recipe index and a subject index.

The price for all this work is a giveaway. The normal price for this kind of professional books is at least triple.
28 internautes sur 28 ont trouvé ce commentaire utile 
HASH(0x8bf6fb7c) étoiles sur 5 A book for professionals, or ambitious amateurs 6 octobre 2008
Par Cookbook Gal - Publié sur
Format: Relié Achat vérifié
C. Terzis' review is comprehensive, so I'll just add a couple more thoughts. First, you CAN make family-sized quantities of these recipes if you are willing to do the math and scale down some of the recipes. Otherwise, you do need professional equipment to hold the gallons of milk, cream, etc. called for to produce commercial-sized batches.

Second, there are quite a number of cake/cookie/mousse recipes included in the book, and for the most part, they produce reasonable amounts for a home cook. Most of the ingredients called for are not hard to find in major cities, but may be harder to find in smaller towns. For example, you can find PVC pipes at a hardware store, and acetate sheets at many office supply stores. The author does provide a small list of internet suppliers at the back of the book which may be of use in finding some items.

Finally, the paper quality, photos, and dessert platings in this book are outstanding. The instructions are detailed, although they could have used a bit more editing. For example, sometimes articles and modifiers are left out, so you're not sure what the instructions refer to, unless you read on a bit, and then you can figure it out. For example, if the book says "push into the PVC pipe," and doesn't clarify WHAT you are supposed to push into the pipe (since there are several components to the dessert), it's a bit of a puzzle. This is a minor point, but it does get annoying after a while. The glossary could use a bit of work, too, as it defines some, but not all of the more esoteric commercial ingredients called for in some of the recipes.

A wonderful book that is a great source of inspiration, especially if you are looking for one that provides instructions, recipes, and photos of complex desserts made up of multiple components. I agree that it's a bargain for the price!
6 internautes sur 7 ont trouvé ce commentaire utile 
HASH(0x8bf3c138) étoiles sur 5 A wonderful book, but recipes are in "restaurant proportions" -- Photos are spectacular, and recipes are perfect 22 septembre 2009
Par Dr. Ervin Nieves - Publié sur
Format: Relié Achat vérifié
The author is a desert specialist from the Culinary Institute of America, and presents readers with top chef quality recipes. The book is actually aimed at fellow professional chefs, and serious amateurs, since the recipes are all in restaurant proportions. So you will need your calculator or good simple math skills to divide the ingredients proportions to make the ice cream and other wonderful deserts in home kitchen proportions. Just as a table book, the book is worth buying. The photography is simply beautiful. Yet, I wish the author had made an attempt to supply home kitchen proportions alongside the restaurant proportions. In a future edition of this book, the author should consider dual proportions table for ingredients. It's a must buy anyway for anyone serious about gourmet deserts.
2 internautes sur 2 ont trouvé ce commentaire utile 
HASH(0x8c4b7aa4) étoiles sur 5 largely because there's nothing else like it in the consumer space 26 mai 2016
Par P. Raphaelson - Publié sur
Format: Relié Achat vérifié
This is a valuable book, largely because there's nothing else like it in the consumer space. To get the depth of information offered here, on constructing formulas and on stabilizer ingredients, your choices are basically this book, or food industry text books that cost hundreds of dollars and are written for engineers who work for ice cream manufacturers.

My rating isn't higher because the book is riddled with mistakes, and because some of the formulas just aren't very good. It's my understanding that Migoya has released an errata page online somewhere, so if you want to take the time you can go through and correct your copy. But the poor quality of the formulas has no real solution.

For example, i was excited to see, for the first time in a book written for pastry chefs, guides to creating your own stabilizer formulas. But the information is poor, and now that I understand the science, I know why it's poor. This strikes me as very strange, since Migoya is a world-class chef who by all measures knows his topic as well as anyone. I can't speculate here, but can only report my experience.

My suggestion, to anyone curious enough about ice cream to study and work things out, is to buy this book—but be prepared for some wrestling. Learn what you can. Don't automatically trust anything.
2 internautes sur 2 ont trouvé ce commentaire utile 
HASH(0x8c3e851c) étoiles sur 5 it provides a lot of good information, but then I'm the kid that wants ... 20 septembre 2015
Par Maureen Hendrick - Publié sur
Format: Relié Achat vérifié
it's my first try at ice cream so I wanted something simple and a basic; a this is how you make ice cream book. This is a lot more info than I wanted to know to start. it provides a lot of good information, but then I'm the kid that wants to play with the new toys but doesn't want to read the instructions. Some recipe's are good but a lot are flavors I wouldn't make.
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