Elements of Desserts • publisher Matthaes | number of pages 528

Author: Francisco J. Migoya World-famous patissier Francisco J. Migoya takes you into the world of flavors, ingredients and techniques for exciting, innovative desserts. At the beginning he explains techniques, preparations, components, basic knowledge about taste and texture as well as bases for the compilation of desserts. Migoya will then feature more than 200 exceptional recipes and recipe variations, divided into chapters on pre-desserts, desserts, buffet desserts, tray desserts, entremets and petits fours. 528 pages 1st edition 2014 Hardcover, 279 x 225mm Matthaes Verlag ISBN: 978-3-87515-127-5