Modernist Cuisine at Home

Modernist Cuisine at Home
Author: Maxime Bilet
Publsiher: Unknown
Total Pages: 456
Release: 2012
ISBN 10: 9780982761014
ISBN 13: 0982761015
Language: EN, FR, DE, ES & NL

Modernist Cuisine at Home Book Review:

Presents an overview of the techniques of modern gastronomy, revealing science-inspired techniques for preparing food, and offers step-by-step instructions for four hundred recipes.

Health Care Administration

Health Care Administration
Author: Lawrence F. Wolper
Publsiher: Jones & Bartlett Learning
Total Pages: 794
Release: 2010-04-12
ISBN 10: 0763757918
ISBN 13: 9780763757915
Language: EN, FR, DE, ES & NL

Health Care Administration Book Review:

Health Care Administration: Managing Organized Delivery Systems, Fifth Edition provides graduate and pre-professional students with a comprehensive, detailed overview of the numerous facets of the modern healthcare system, focusing on functions and operations at both the corporate and hospital level. The Fifth Edition of this authoritative text comprises several new subjects, including new chapters on patient safety and ambulatory care center design and planning. Other updated topics include healthcare information systems, management of nursing systems, labor and employment law, and financial management, as well discussions on current healthcare policy in the United States. Health Care Administration: Managing Organized Delivery Systems, Fifth Edition continues to be one of the most effective teaching texts in the field, addressing operational, technical and organizational matters along with the day-to-day responsibilities of hospital administrators. Broad in scope, this essential text has now evolved to offer the most up-to-date, comprehensive treatment of the organizational functions of today's complex and ever-changing healthcare delivery system.

The Photography of Modernist Cuisine

The Photography of Modernist Cuisine
Author: Nathan Myhrvold
Publsiher: Unknown
Total Pages: 312
Release: 2013
ISBN 10: 9780982761021
ISBN 13: 0982761023
Language: EN, FR, DE, ES & NL

The Photography of Modernist Cuisine Book Review:

The Photography of Modernist Cuisine is a feast for the eyes that serves up the beauty of food through innovative and striking photography. In the team's newest book, simple ingredients, eclectic dishes, and the dynamic phenomena at work in the kitchen are transformed into vivid, arresting art in 300 giant images. Hundreds of jaw-dropping photographs include some of the most amazing images from Modernist Cuisine and Modernist Cuisine at Home as well as many new and unpublished photos. The Photography of Modernist Cuisine also takes you into The Cooking Lab's revolutionary kitchen and its photo studio on a visual tour that reveals the special equipment and techniques the Modernist Cuisine team uses to create its culinary inventions and spectacular images. Aspiring photographers will find useful tips on how to frame and shoot their own professional-quality photographs of food in both the restaurant and the home.

Modernist Cooking Made Easy Getting Started

Modernist Cooking Made Easy  Getting Started
Author: Jason Logsdon
Publsiher: Createspace Independent Pub
Total Pages: 242
Release: 2012
ISBN 10: 9781481063319
ISBN 13: 1481063316
Language: EN, FR, DE, ES & NL

Modernist Cooking Made Easy Getting Started Book Review:

Are you interested in molecular gastronomy and modernist cooking but can't find any accessible information for getting started? Are you looking for an easy to understand introduction to the techniques, ingredients, and recipes of modernist cooking? If you nodded your head "Yes" then this book was written for you! Modernist cooking is quickly gaining popularity in high end restaurants and working its way into home kitchens. However, there has been very little accessible information about the techniques and ingredients used. This book aims to change that by presenting all the information you need to get to get started with modernist cooking and molecular gastronomy. It is all presented in an easy to understand format, along with more than 80 example recipes, that can be applied immediately in your kitchen. Modernist Cooking Made Easy: Getting Started covers popular modernist techniques like foams, gels, and spherification as well as many of the ingredients including agar, xanthan gum, and sodium alginate. There are also more than 80 high quality, black and white photographs providing a visual look at many of the recipes and techniques. What You Get in This Book: An in-depth look at many of the most popular modernist ingredients such as xanthan gum, sodium alginate, carrageenan, and agar agar. A detailed exploration of modernist techniques like spherification, gelling, foaming, thickening, and sous vide. More than 80 recipes for gels, foams, sauces, caviars, airs, syrups, gel noodles and marshmallows. Directions for how to use modernist techniques and ingredients to make your everyday cooking more convenient. More than 400 sous vide time and temperature combinations across 175 cuts of meat, types of fish and vegetables. If you want to get started with modernist cooking then this is the book for you!

Modernist Cuisine

Modernist Cuisine
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 2011
ISBN 10: 9780982761007
ISBN 13: 0982761007
Language: EN, FR, DE, ES & NL

Modernist Cuisine Book Review:

Institut Paul Bocuse Gastronomique

Institut Paul Bocuse Gastronomique
Author: Institut Paul Bocuse
Publsiher: Hamlyn
Total Pages: 720
Release: 2016-11-01
ISBN 10: 9780600634171
ISBN 13: 0600634175
Language: EN, FR, DE, ES & NL

Institut Paul Bocuse Gastronomique Book Review:

The perfect guide for professional chefs in training and aspiring amateurs, this fully illustrated, comprehensive step-by-step manual covers all aspects of preparing, cooking and serving delicious, high-end food. This authoritative reference book covers 250 core techniques in extensive, ultra-clear step-by-step photographs. These techniques are then put into practice in 70 classic and contemporary recipes, designed by chefs. With over 1,800 photographs in total, this astonishing reference work is an essential guide for any serious cook, professional or amateur.

The Sorcerer s Apprentices

The Sorcerer s Apprentices
Author: Lisa Abend
Publsiher: Simon and Schuster
Total Pages: 304
Release: 2011-04-14
ISBN 10: 0857201573
ISBN 13: 9780857201577
Language: EN, FR, DE, ES & NL

The Sorcerer s Apprentices Book Review:

It was, arguably, the most famous restaurant in the world and perhaps one of the most significant and influential ever: the legendary 'el Bulli' in Catalonia, which closed in 2011, attained a near-mythic reputation for culinary wizardry. But what actually went on behind the scenes? What was the daily reality of life in the world's greatest kitchen? The Sorcerer's Apprenticestells first-hand the story of a young chef enrolled in the restaurant's legendary training course. It shows her struggle to adapt, how she and the other apprentices learned to push themselves and the limits of their abilities, how they adjusted to a style of cooking that was creative in the extreme and how they dealt with the pressures of performing at the highest level night after night. In past years stagiares have clashed with the severe demeanour of Oriol Castro, the restaurant's chef de cuisine; others have gone on to work at the restaurant. One was sent home each year, unable to fit into the high-wire act that is the el Bulli kitchen. Complicating things even more, the stagiares lived together in shared apartments, so the events and emotions of their personal lives bled more than usual into the professional. The Sorcerer's Apprenticestells these smaller, more human stories as well. At its heart, The Sorcerer's Apprenticesis a quest: it tells the tale of a handful of aspiring young people who submitted themselves to a grueling challenge in order to be made better by it. It also offers an unprecedented, behind-the-scenes look at the most famous restaurant in the world, through the lens of those who, ultimately, made it work.

How to Cook Without a Book

How to Cook Without a Book
Author: Pam Anderson
Publsiher: Clarkson Potter
Total Pages: 290
Release: 2000
ISBN 10: 0767902793
ISBN 13: 9780767902793
Language: EN, FR, DE, ES & NL

How to Cook Without a Book Book Review:

Recalling an earlier era when cooks relied on sight, touch, and taste rather than cookbooks, the author encourages readers to rediscover the lost art of preparing food and use their imagination in the kitchen. $25,000 ad/promo.

The Summer My Father Died

The Summer My Father Died
Author: dit Kiss
Publsiher: Saqi
Total Pages: 256
Release: 2012-09-03
ISBN 10: 1846591236
ISBN 13: 9781846591235
Language: EN, FR, DE, ES & NL

The Summer My Father Died Book Review:

dit Kiss grew up a communist in Budapest, soaking up her father's ideology unquestioningly. As a child she is puzzled when others refer to her as Jewish; she only knows that her family doesn't believe in God. How can they? As her father lies dying, dit tries to understand the enigma surrounding his life. Where does his unshakeable communist conviction come from? Why doesn't he have relatives? As she digs deeper into his tragic history, dit is forced to confront the contradictions and lies woven into the life of her family - and her country - through the dramatic twists of twentieth century Hungary. 'Lyrical and poetic The Summer My Father Died is a powerful memoir. In this remarkable memoir, dit Kiss uncovers the paternal history that shaped her own, even while she was unaware of it ... the journey is riveting.' Lisa Appignanesi 'It shook me profoundly ... not only the richness of the relationship between father and daughter, but the internal development of the narrator also had a deep impact on me.' István Szabó, director of Mephisto and Being Julia.

The Cook s Illustrated Cookbook

The Cook s Illustrated Cookbook
Author: Cook's Illustrated
Publsiher: America's Test Kitchen
Total Pages: 890
Release: 2011-10-01
ISBN 10: 1936493136
ISBN 13: 9781936493135
Language: EN, FR, DE, ES & NL

The Cook s Illustrated Cookbook Book Review:

The ultimate recipe resource: an indispensable treasury of more than 2,000 foolproof recipes and 150 test kitchen discoveries from the pages of Cook's Illustrated magazine. There is a lot to know about cooking, more than can be learned in a lifetime, and for the last 20 years we have been eager to share our discoveries with you, our friends and readers. The Cook's Illustrated Cookbook represents the fruit of that labor. It contains 2,000 recipes, representing almost our entire repertoire. Looking back over this work as we edited this volume, we were reminded of some of our greatest hits, from Foolproof Pie Dough (we add vodka for an easy-to-roll-out but flaky crust), innumerable recipes based on brining and salting meats (our Brined Thanksgiving Turkey in 1993 launched a nationwide trend), Slow-Roasted Beef(we salt a roast a day in advance and then use a very low oven to promote a tender, juicy result), Poached Salmon (a very shallow poaching liquid steams the fish instead of simmering it in water and robbing it of flavor), and the Ultimate Chocolate Chip Cookies (we brown the butter for better flavor). Our editors handpicked more than 2,000 recipes from the pages of the magazine to form this wide-ranging compendium of our greatest hits. More than just a great collection of foolproof recipes, The Cook's Illustrated Cookbook is also an authoritative cooking reference with clear hand-drawn illustrations for preparing the perfect omelet, carving a turkey, removing meat from lobsters, frosting a layer cake, shaping sandwich bread, and more. 150 test kitchen tips throughout the book solve real home-cooking problems such as how to revive tired herbs, why you shouldn't buy trimmed leeks, what you need to know about freezing and thawing chicken, when to rinse rice, and the best method for seasoning cast-iron (you can even run it through the dishwasher). An essential collection for fans of Cook's Illustrated (and any discerning cook), The Cook's Illustrated Cookbook will keep you cooking for a lifetime - and guarantees impeccable results.

Modernist Cooking Made Easy

Modernist Cooking Made Easy
Author: Jason Logsdon
Publsiher: Unknown
Total Pages: 270
Release: 2014-11-08
ISBN 10: 9780991050178
ISBN 13: 0991050177
Language: EN, FR, DE, ES & NL

Modernist Cooking Made Easy Book Review:

Although sous vide cooking is not as "sexy" as some of the other modernist techniques it has two huge advantages for both the novice and experienced cook. Most importantly it will allow you to significantly increase the quality and consistency of the dishes you create on a daily basis. And for those of you whose lives are harried, the sous vide technique also allows you to create remarkable meals while working around your hectic schedule.Sous vide is a simple and extremely effective way to cook. This book covers every step of the sous vide process, from seasoning, sealing, and temperature control to how to determine the times and temperatures needed to turn out great food. There are also extensive write ups for the main types of food including steak and red meat, pork, fish and shellfish, eggs, fruits and vegetables, and more. After reading this book you will be able to consistently prepare great food with a minimal amount of effort.The bulk of this book is the more than 85 recipes it contains. You can skim the recipes looking for something that inspires you, or turn to a specific recipe to learn all about how to cook the cut of meat it features.

Bread Book

Bread Book
Author: Chad Robertson
Publsiher: Lorena Jones Books
Total Pages: 368
Release: 2021-12-21
ISBN 10: 0399578854
ISBN 13: 9780399578854
Language: EN, FR, DE, ES & NL

Bread Book Book Review:

Visionary baker Chad Robertson unveils what’s next in bread, drawing on a decade of innovation in grain farming, flour milling, and fermentation with all-new ground-breaking formulas and techniques for making his most nutrient-rich and sublime loaves, rolls, and more—plus recipes for nourishing meals that showcase them. “The most rewarding thing about making bread is that the process of learning never ends. Every day is a new study . . . the possibilities are infinite.”—from the Introduction More than a decade ago, Chad Robertson’s country levain recipe taught a generation of bread bakers to replicate the creamy crumb, crackly crust, and unparalleled flavor of his world-famous Tartine bread. His was the recipe that launched hundreds of thousands of sourdough starters and attracted a stream of understudies to Tartine from across the globe. Now, in Bread Book, Robertson and Tartine’s director of bread, Jennifer Latham, explain how high-quality, sustainable, locally sourced grain and flours respond to hydration and fermentation to make great bread even better. Experienced bakers and novices will find Robertson’s and Latham’s primers on grain, flour, sourdough starter, leaven, discard starter, and factoring dough formulas refreshingly easy to understand and use. With sixteen brilliant formulas for naturally leavened doughs—including country bread (now reengineered), rustic baguettes, flatbreads, rolls, pizza, and vegan and gluten-free loaves, plus tortillas, crackers, and fermented pasta made with discarded sourdough starter—Bread Book is the wild-yeast baker ’s flight plan for a voyage into the future of exceptional bread.

Lonely Planet Thailand

Lonely Planet Thailand
Author: Lonely Planet,Anita Isalska,Tim Bewer,Celeste Brash,Austin Bush,David Eimer,Damian Harper,Andy Symington
Publsiher: Lonely Planet
Total Pages: 798
Release: 2018-07-01
ISBN 10: 1787019268
ISBN 13: 9781787019263
Language: EN, FR, DE, ES & NL

Lonely Planet Thailand Book Review:

Lonely Planet: The world’s number one travel guide publisher* Lonely Planet’s Thailand is your passport to the most relevant, up-to-date advice on what to see and skip, and what hidden discoveries await you. Learn to cook authentic Thai dishes in Chiang Mai, rock-climb the limestone karsts (or watch from the sugar-white beaches) of Railay, and trek through dense jungle and stay in tree-top bungalows in Kanchanaburi – all with your trusted travel companion. Get to the heart of Thailand and begin your journey now! Inside Lonely Planet’s Thailand: Colour maps and images throughout Highlights and itineraries help you tailor your trip to your personal needs and interests Insider tips to save time and money and get around like a local, avoiding crowds and trouble spots Essential info at your fingertips - hours of operation, phone numbers, websites, transit tips, prices Honest reviews for all budgets - eating, sleeping, sightseeing, going out, shopping, hidden gems that most guidebooks miss Cultural insights provide a richer, more rewarding travel experience - covering history, people, music, landscapes, wildlife, cuisine, politics Covers Bangkok, Central Thailand, Ko Chang, Chiang Mai Province, Northern Thailand, Hua Hin, Southern Gulf, Ko Samui, Lower Gulf, Phuket, Andaman Coast The Perfect Choice: Lonely Planet’s Thailand is our most comprehensive guide to Thailand, and is perfect for discovering both popular and offbeat experiences. Looking for just the highlights? Check out Pocket Bangkok and Pocket Phuket, our handy-sized guides featuring the best sights and experiences for a short visit. Looking for more extensive coverage? Check out Lonely Planet’s Thailand’s Islands & Beaches and Bangkok guides for an in-depth look at all these regions have to offer. eBook Features: (Best viewed on tablet devices and smartphones) Downloadable PDF and offline maps prevent roaming and data charges Effortlessly navigate and jump between maps and reviews Add notes to personalise your guidebook experience Seamlessly flip between pages Bookmarks and speedy search capabilities get you to key pages in a flash Embedded links to recommendations’ websites Zoom-in maps and images Inbuilt dictionary for quick referencing About Lonely Planet: Lonely Planet is a leading travel media company and the world’s number one travel guidebook brand, providing both inspiring and trustworthy information for every kind of traveller since 1973. Over the past four decades, we’ve printed over 145 million guidebooks and grown a dedicated, passionate global community of travellers. You’ll also find our content online, and in mobile apps, video, 14 languages, nine international magazines, armchair and lifestyle books, ebooks, and more. TripAdvisor Travelers’ Choice Awards 2012, 2013, 2014, 2015 and 2016 winner in Favorite Travel Guide category ‘Lonely Planet guides are, quite simply, like no other.’ – New York Times ‘Lonely Planet. It's on everyone's bookshelves; it's in every traveller's hands. It's on mobile phones. It's on the Internet. It's everywhere, and it's telling entire generations of people how to travel the world.’ – Fairfax Media (Australia) *Source: Nielsen BookScan: Australia, UK, USA, 5/2016-4/2017 Important Notice: The digital edition of this book may not contain all of the images found in the physical edition.

Modernist Cooking Made Easy

Modernist Cooking Made Easy
Author: Jason Logsdon
Publsiher: Unknown
Total Pages: 304
Release: 2015-11-20
ISBN 10: 9780991050185
ISBN 13: 0991050185
Language: EN, FR, DE, ES & NL

Modernist Cooking Made Easy Book Review:

From tea and coffee to flavored vinegars and oils, infusions are a part of our daily lives. Now they are more prevalent as talented chefs and bartenders create custom infusions for use in food and cocktails. Explore creating infusions by the traditional process, as well as the modernist methods of using a whipping siphon, sous vide and fat washing.

The Kitchen as Laboratory

The Kitchen as Laboratory
Author: Cesar Vega,Job Ubbink,Erik van der Linden
Publsiher: Columbia University Press
Total Pages: 320
Release: 2012-01-24
ISBN 10: 0231153449
ISBN 13: 9780231153447
Language: EN, FR, DE, ES & NL

The Kitchen as Laboratory Book Review:

Eating is a multi-sensory experience, yet chefs and scientists have only recently begun to anatomize food's components, introducing a new science called molecular gastronomy. In this global collaboration of essays, chefs, scientists, and cooks put the innovations of molecular gastronomy into practice.

Under Pressure

Under Pressure
Author: Thomas Keller
Publsiher: Artisan
Total Pages: 295
Release: 2016-10-25
ISBN 10: 1579657575
ISBN 13: 9781579657574
Language: EN, FR, DE, ES & NL

Under Pressure Book Review:

A revolution in cooking Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America's most respected chef, explains why this foolproof technique, which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot. For the first time, one can achieve short ribs that are meltingly tender even when cooked medium rare. Fish, which has a small window of doneness, is easier to finesse, and shellfish stays succulent no matter how long it's been on the stove. Fruit and vegetables benefit, too, retaining color and flavor while undergoing remarkable transformations in texture. The secret to sous vide is in discovering the precise amount of heat required to achieve the most sublime results. Through years of trial and error, Keller and his chefs de cuisine have blazed the trail to perfection—and they show the way in this collection of never-before-published recipes from his landmark restaurants—The French Laundry in Napa Valley and per se in New York. With an introduction by the eminent food-science writer Harold McGee, and artful photography by Deborah Jones, who photographed Keller's best-selling The French Laundry Cookbook, this book will be a must for every culinary professional and anyone who wants to up the ante and experience food at the highest level.

Manresa

Manresa
Author: David Kinch,Christine Muhlke
Publsiher: Ten Speed Press
Total Pages: 336
Release: 2013-10-22
ISBN 10: 1607743981
ISBN 13: 9781607743989
Language: EN, FR, DE, ES & NL

Manresa Book Review:

The long-awaited cookbook by one of the San Francisco Bay Area's star chefs, David Kinch, who has revolutionized restaurant culture with his take on the farm-to-table ethic and focus on the terroir of the Northern California coast. Since opening Manresa in Los Gatos in 2002, award-winning Chef David Kinch has done more to create a sense of place through his food—specifically where the Santa Cruz Mountains meet the sea—than any other chef on the West Coast. Manresa’s thought-provoking dishes and unconventional pairings draw on techniques both traditional and modern that combine with the heart of the Manresa experience: fruits and vegetables. Through a pioneering collaboration between farm and restaurant, nearby Love Apple Farms supplies nearly all of the restaurant’s exquisite produce year round. Kinch's interpretation of these ingredients, drawing on his 30 years in restaurants as well as his far-flung and well-fed travels, are at the heart of the Manresa experience. In Manresa, Chef Kinch details his thoughts on building a dish: the creativity, experimentation and emotion that go into developing each plate and daily menu—and how a tasting menu ultimately tells a deeper story. A literary snapshot of the restaurant, from Chef Kinch's inspirations to his techniques, Manresa is an ode to the mountains, fields, and sea; it shares the philosophies and passions of a brilliant chef whose restaurant draws its inspiration globally, while always keeping a profound connection to the people, producers, and bounty of the land that surrounds it.

Kitchen of Light

Kitchen of Light
Author: Andreas Viestad
Publsiher: Artisan
Total Pages: 288
Release: 2007-09-04
ISBN 10: 1579655742
ISBN 13: 9781579655747
Language: EN, FR, DE, ES & NL

Kitchen of Light Book Review:

This charming and personal exploration of Scandinavian food and culture from one of public television's most charismatic cooks engages readers with personal anecdotes and flavorful recipes. Andreas shows the best way to cure gravlaks, make butter, prepare a poached salmon feast, and flambé a pork tenderloin with Scandinavia's favorite spirit aquavit. He shares his passion for traditional recipes such as Pork Rib Roast with Cloves, Mashed Rutabaga, and Norwegian Pancakes filled with berries. In Kitchen of Light readers are transported to Viestad's Norway—fishing for cod, halibut, and salmon; gathering chanterelles, porcini, and wild berries. More than 100 recipes emphasize fresh, simple ingredients in delicious and elegant dishes such as Pepper-Grilled Oysters and Scallops and Roast Dill-Scented Chicken with Leeks and Potatoes. This inspired cookbook, a companion to the public television series New Scandinavian Cooking, is perfect for home cooks, armchair travelers, cultural food enthusiasts, and anyone who yearns for the simple life.

The Professional Chef

The Professional Chef
Author: The Culinary Institute of America (CIA)
Publsiher: John Wiley & Sons
Total Pages: 1232
Release: 2011-09-13
ISBN 10: 0470421355
ISBN 13: 9780470421352
Language: EN, FR, DE, ES & NL

The Professional Chef Book Review:

"The bible for all chefs." —Paul Bocuse Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques. The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes. Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips Features nearly 900 recipes and more than 800 gorgeous full-color photographs Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook.

The Elements of Dessert

The Elements of Dessert
Author: Francisco J. Migoya,The Culinary Institute of America (CIA)
Publsiher: John Wiley & Sons
Total Pages: 544
Release: 2012-11-05
ISBN 10: 047089198X
ISBN 13: 9780470891988
Language: EN, FR, DE, ES & NL

The Elements of Dessert Book Review:

The essential guide to truly stunning desserts from pastry chef Francisco Migoya In this gorgeous and comprehensive new cookbook, Chef Migoya begins with the essential elements of contemporary desserts—like mousses, doughs, and ganaches—showing pastry chefs and students how to master those building blocks before molding and incorporating them into creative finished desserts. He then explores in detail pre-desserts, plated desserts, dessert buffets, passed desserts, cakes, and petits fours. Throughout, gorgeous and instructive photography displays steps, techniques, and finished items. The more than 200 recipes and variations collected here cover virtually every technique, concept, and type of dessert, giving professionals and home cooks a complete education in modern desserts. More than 200 recipes including everything from artisan chocolates to French macarons to complex masterpieces like Bacon Ice Cream with Crisp French Toast and Maple Sauce Written by Certified Master Baker Francisco Migoya, a highly respected pastry chef and the author of Frozen Desserts and The Modern Café, both from Wiley Combining Chef Migoya's expertise with that of The Culinary Institute of America, The Elements of Dessert is a must-have resource for professionals, students, and serious home cooks.