预订 Frozen Desserts pdf pdb 阿里云 极速 mobi caj kindle 下载

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.

暂无相关目录，正在全力查找中！

暂无相关内容，正在全力查找中

暂无出版社相关信息，正在全力查找中！

暂无相关书籍摘录，正在全力查找中！

在线阅读地址：预订 Frozen Desserts在线阅读

在线听书地址：预订 Frozen Desserts在线收听

在线购买地址：预订 Frozen Desserts在线购买

暂无原文赏析，正在全力查找中！

书籍介绍

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.