Frozen Desserts

Excellent book for professionals in the patisserie department. This elaborates more on frozen plated desserts and confectionary. For a greater focus on generic pastry design and techniques ->"The Elements of Dessert" or on bakery items -> "The Modern Cafe", but these are books addressed to us pros in the restaurant/pastry production trade (not for the home cook)This book is really interesting in the sense that, it goes beyond giving you recipes, that is, it teaches you how to create your own formulas, particularly in ice cream and sorbets suitable for either batch freezers or Pacojet. That being said, the author could have delved deeper into formulaic construction in other elements, like mousses or entremets for example. The plated recipes contained and illustrated in this book will require a considerable amount of skill and equipment to replicate, even more so dealing with assembling frozen elements.REVIEW REVISITED 2022: I've had now this book for a number of years and tried many recipes. My opinion has shifted a little when it comes to ice creams and sorbet formulations as it has become a bit outdated (the latter especially are a bit poor) there are better formulations and resources nowadays available on the net which will give you a far better product. In saying that I've tried some recipes like spice ice cream which are really nice, but even then there's room for tweaking way beyond what he recommends in ice creams or sorbets. In fact you look all that stuff in the book and it looks dry!! . I have a Pacojet and there is some info about it, as well as how to construct your own formulas, but again nowadays this is more like a lower-intermediate step, not the whole story. These days I'm using a software which tells me the degree of hardness my bases will have after frozen and at serving temp (if your base is too high in fat or low in sugar, or both, you can bust up the pacojet pretty bad, and I've seen people do it) so nowadays the formulations given are just far too constrained or basic, but it's a good introduction. Entremet and frozen mousse recipes are nice but there are just so few of them. Definitely not for the amateur. Nevertheless it's still a good book but the price tag is way high for what you really get imo. I would rate it now 3.5 out of 5

Buy it nothing more to say

If you are interested in making frozen desserts then you cannot find a better book. I was just looking for the ice cream ratios which is just one page and worth every penny but the rest of the book is a professional chefs page turner.

very good book

Great book

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 techniquesRecipe 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 soufflesEach 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.

Very detailed and understandable description of dishes. You can define yourself recipe using table dry and fatty substances. Describes of products and more. For professionals.

Very well written work on the subject good range of new and modern frozen sweets, maybe not for home cooks

Buen libro para bases de heladería e inspiracion

Supper buch mit guten Fachwissen.

Arrived very quickly!!! Amazing professional book, one of the best ice creams & sorbets, includes savoury dishes , plated desserts and biscuit cake, granité, highly recommend for professional recipes

comprato in lingua inglese.molto tecnico,alcune ricette semplici e di facile esecuzione....altre sono solo per professionisti.consiglio,ma non per tutti .....consegna sempre top.

I just received this book and realize I am truly out of my depth. Intimidated, but excited about learning from a master. I'm a pretty good home cook, and have recently began making ice cream and other frozen desserts. But this is incredible. Each photo is a work of art in and of itself, and the foods pictured are also each a work of art within each photo. Migoya is not a chef, he is an artist. Food is his medium, and this book demonstrates his expertise. I will delve into this and discover how the recipes can be scaled down to home use. These are not home dinner quantities, they are desserts by the kilo! The recipes look great, and many of the more restaurant-level ingredients can be sourced on the internet easily these days. This is definitely not for the beginner, but will be well worth it for someone like me who wants to increase his skills with an eye towards commercializing his talents one day.