The Elements of Dessert - Francisco Migoya

The essential guide to truly stunning desserts from pastry chef Francisco Migoya. In this gorgeous and comprehensive cookbook, Chef Migoya begins with the essential elements of contemporary desserts like mousses, doughs, and ganaches showing pastry chefs and students how to master those building blocks before molding and incorporating them into creative finished desserts. He then explores in detail pre-desserts, plated desserts, dessert buffets, passed desserts, cakes, and petits fours. Throughout, gorgeous and instructive photography displays steps, techniques, and finished items. The more than 200 recipes and variations collected here cover virtually every technique, concept, and type of dessert, giving professionals and home cooks a complete education in modern desserts.

More than 200 recipes and variations, featuring pre-desserts such as Goat Cheese Bavarian Cream with Beet Jelly and Date Pound Cake Crumbs; plated desserts such as Toasted Milk Panna Cotta Covered in Caramelized Milk Chocolate with a Crisp Croissant Crouton and Devil’s Food Cake Soup; Dessert Buffets with items like Chocolate Blackout Cake with 64% Dark Chocolate Mousse, Luxardo Cherries, and Crème Fraîche; and passed-around desserts like lollipops and macarons.

Written by Certified Master Baker Francisco Migoya, a highly respected pastry chef and the author of Frozen Desserts and The Modern Cafe, both from Wiley Combining Chef Migoya's expertise with that of The Culinary Institute of America, The Elements of Dessert is a must-have resource for professionals, students, and serious home cooks.

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“[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!”

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