Frozen Desserts
Frozen desserts have long been a key part of every pastry chef's repertoire, and recent innovations such as the Pacojet have expanded today's frozen dessert options. Offering comprehensive coverage of ingredients, theory, techniques, and formulas, this unprecedented guide explains how to produce the full range of today's frozen desserts using both classic and modern methods.
Product Details
Illustrated throughout with 125 striking full-color photographs, Frozen Desserts provides a thorough foundation in every aspect of frozen dessert-making. From Stracciatella Ice Cream with Chocolate Box and Yuzu Sorbet with Cotton Candy and Black Sesame Sees to White Truffle Ice Cream with Truffled Tapioca and Shaved Black Truffles and Frozen Praline Parfait with Hazelnut Mascarpone Gateau, these stellar creations exemplify the range of frozen dessert possibilities available today. This book contains all the expert guidance and inspiration you need to master production techniques and develop your own signature frozen desserts.
You may also be interested in :
- Books: Baking and Pastry: Mastering the Art and Craft
- DVDs: Meringue, Vanilla Sauce, and Pastry Cream
- Books: Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
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