The Elements of Dessert Hardcover – 23 Nov 2012
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Without a doubt, the must–have gift for the serious baker, professional or aspiring pro–pastry chef on your holiday list is Francisco Migoya s Elements of Dessert. How can I say that with such confidence? Two reasons: 1) Having seen the way other accomplished pastry chefs interact with Francisco Migoya at different industry events over the last three years, such as StarChefs and Top 10 Pastry Chef Awards Migoya is clearly someone they admire and respect. And 2) Because none other than Michael Laiskonis, Creative Director of the Institute of Culinary Education (ICE) and generally regarded as one of the top pastry chefs in the US told me
Francisco Migoya is probaby the most important pastry chef in America right now high praise indeed!
Part pastry school textbook, part coffee table book, this is a monster 537 page volume that provides the blueprints for hundreds of different desserts in every dessert category. Aside from the recipes and guidelines for petite fours, pre–desserts, dessert buffets and cakes, the book also has many adventurous and fun plated dessert recipes, such as Warm pandan leaf –infused caramelized cream, black sesame genoa bread, hibiscus glaze, popcorn shoot (all part of the same dessert).
The book truly covers all the bases. As the review on StarChefs, who recently named it one of the top books of 2012, notes:
[the book] delves succinctly into the creaming method, the custard method, the time and place for a meringue, the proper approach to composed cheese courses The starkly beautiful pictures of Migoya s modernist creations are, so to speak, the icing on the intricately composed cake
As I mentioned, Migoya is frequently sought after for his advice on both the technical and aesthetic aspects of pastry. Joseph Baker, a well–known pastry chef and a Pastry and Baking instructor at Le Cordon Blue in Dallas TX, who is often consulted on advanced baking issues himself, said this about Migoya and his book
He [Migoya] is actually the reason I now teach. He shares his creations and improves the overall landscape of food. Chef Migoya is a true pioneer in our industry and his book, The Elements of Dessert, is a perfect guide to contemporary pastry any Migoya book is a must have.
One of his former students at the Culinary Institute of America (CIA) echoed those sentiments:
[Migoya] brings an intensity [to his work] that few of my other instructors could match in my time there. So much so that I was afraid of him for some time! Dessert Buzz
Even in a long career, it′s never a bad idea to brush up on the basics, especially when it comes to pastry. The Elements of Dessert does just that, and no wonder. It′s written by CIA Chef Instructor and International Chefs Congress Presenter Francisco Migoya, who delves succinctly into the creaming method, the custard method, the time and place for a meringue, the proper approach to composed cheese courses, and the various types of dough. Heck, it even has a short section on the method for tasting food, in case you were doing it wrong (hint: you might have been, as Migoya offers a spreadsheet on flavor compatibility and frontal versus background flavors ). But it also offers hundreds of brilliantly confounding and innovative recipes, from plated desserts to mignardises and entremets and even dessert buffets. The starkly beautiful pictures of Migoya s modernist creations are, so to speak, the icing on the intricately composed cake. by Nicholas Rummell StarChefs
From the Inside Flap
THE ELEMENTS OF DESSERT
IN THE ELEMENTS OF DESSERT, RENOWNED pastry chef Francisco Migoya and The Culinary Institute of America take you on a guided tour through the innovative flavors, ingredients, and techniques in the thrilling world of desserts. He explains the art of dessert through its most essential and fundamental elements such as mousses, doughs, and ganaches revealing in each recipe how to incorporate these building blocks into inventive, unforgettable delicacies. He begins by covering the core concepts and techniques, including flavor breakdowns focused on combinations and compatibility; basic pastry methods; principles of dessert and menu composition; preparation methods for essentials such as custards, creams, and meringues; and chocolate making and tempering basics.
After exploring these essentials, Migoya delves into the desserts themselves, divided into distinct groups:
PRE–DESSERTS: Semi–sweet small dishes such as Goat Cheese Bavarian Cream with Beet Jelly and Date Pound Cake Crumbs intended to bridge the gap between savory main courses and fully sweet desserts.
PLATED DESSERTS: Simple, modern, and elegantly plated recipes like Toasted Milk Panna Cotta Covered in Caramelized Milk Chocolate with a Crisp Croissant Crouton and Devil′s Food Cake Soup.
DESSERT BUFFETS: A wide range of small items from which diners may choose with an emphasis on dishes that will keep, as well as on visual impact and presentation such as Chocolate Blackout Cake with 64% Dark Chocolate Mousse, Luxardo Cherries, and Crème Fraîche.
PASSED AROUND DESSERTS: Small nibbles that are plattered and passed around the room, usually in easy–to–handle forms like lollipops or macarons.
Sections on cakes (Entremets) and petits fours (Mignardises) round out this collection of awe–inspiring desserts and highly sophisticated techniques. With Migoya′s unique approach and clear guidance, combined with gorgeous and instructive photography, The Elements of Dessert offers a comprehensive education that will empower pastry students and working professionals alike to reach new heights in both flavor and presentation.See all Product description
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Top customer reviews
i buy a book every months or so and in the last 2 years i have to say that the most complete , easy to read and full of nice recipes ever
migoya is a idol and his dessert are phenomenal
the recipes are easy to follow and well explained
one of the top 3 of my huge collection
It is mainly targeted to pastry chefs working in high-end restaurants, which some recipes involves specific equipment to complete.In spite of that, there are still some normal ones that are approachable. The Basic Elements (chapter one) introduced dessert making methods and ingredients combination in a very systematic and scientific manner. Then it goes to the Pre-desserts, Plated desserts, dessert buffets, passed-around desserts, cakes and petit fours sections respectively.
The dessert chapters start with the galleries of dessert items with explanations on choices of ingredients and method of ensembling. The galleries are followed by the building blocks of each dessert. I find this arrangement rather user unfriendly. One has to flip back and forth to connect the recipe and get the whole picture while the page reference is single way instead of in both ways. The ensembling is also only available in text, which I think it would be clearer if they had a cross-sectional image of the desserts.
The cover is a sleeve instead of printed on the hardcover; it has a bit folded marks and scratch marks on it. The photographs in the book are defined and mouth watering.
Finally, this book is really expensive (even on discount), but for those who are looking for new ideas in dessert making or enthusiastic in exploring taste and flavors, this is a book that is worth keeping.
*Item delivered the next day of ordering (non-Prime).
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