Frozen Desserts

Frozen Desserts pdf epub mobi txt 电子书 下载 2025

出版者:Wiley
作者:The Culinary Institute of America (CIA)
出品人:
页数:440
译者:
出版时间:2008-08-25
价格:USD 60.00
装帧:Hardcover
isbn号码:9780470118665
丛书系列:
图书标签:
  • 西点 
  • 美食 
  • 飲食 
  • 烹饪 
  • 教材 
  • 原版烹饪 
  • CIA 
  •  
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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 techniques Recipe 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 souffles Each 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. An instructor′s manual and companion website are also available for classroom use.

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冰激凌参考,fruit puree solid%, sugar%, formula.

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很好 图片精美 食谱也详细

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很好 图片精美 食谱也详细

评分

很好 图片精美 食谱也详细

评分

冰激凌参考,fruit puree solid%, sugar%, formula.

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