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The Elements of Dessert Hardcover – Nov 5 2012

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Product Details

  • Hardcover: 544 pages
  • Publisher: Wiley (Nov. 5 2012)
  • Language: English
  • ISBN-10: 047089198X
  • ISBN-13: 978-0470891988
  • Product Dimensions: 27.7 x 22.6 x 3.3 cm
  • Shipping Weight: 2.2 Kg
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Bestsellers Rank: #47,015 in Books (See Top 100 in Books)
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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0 of 1 people found the following review helpful By Tan Natz on June 25 2014
Format: Hardcover Verified Purchase
This is just amazing and don't even hesitate about purchasing it! Chef Migoya has gorgeous skills and it shows in his work. :)
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0 of 1 people found the following review helpful By Mitchell James Morse on June 7 2013
Format: Hardcover Verified Purchase
A great book for people in the pastry world. Easy to read recipes; you can use elements separately or together. Glad i purchased this one.
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Most Helpful Customer Reviews on (beta) 27 reviews
38 of 40 people found the following review helpful
His best yet Dec 28 2012
By Robert E. Connoley - Published on
Format: Hardcover
As a self-taught chef, I am constantly on the lookout for books that will expand my training. Traditionally, books published by culinary schools have been written to accompany classroom instruction making them poor tools for independent learners. Francisco Migoya of the Culinary Institute of America takes a different approach to his books and his latest is certainly a winner for serious students of pastry.

Francisco Migoya is a professor at the Culinary Institute of America and previously has worked with Thomas Keller at French Laundry and Bouchon. In 2008 he released his highly acclaimed Frozen Desserts, which was followed with Modern Café in 2009 - another well received book. Now Migoya has released yet another girthy book that just oozes the knowledge that he's accumulated since Modern Café.

There's no stinginess of information with Migoya. With over 525 pages, covering: Basic elements, Pre-desserts, Plated desserts, Dessert buffets, Passed-around desserts, Cakes and Petits Fours, each section starts with a gorgeous photograph of the final dessert and assembly instructions. Following these, Migoya then breaks down each dessert with the individual recipes. While some basic knowledge is needed, Migoya doesn't assume that you know proper batter folding techniques or what tempering is. Clearly a first semester student in his class could have success with this book as well as a well-seasoned chef looking for new ideas.

The book is not without its flaws, although I find these to be far less noticeable than most pastry books. The publisher has separated the recipes from the photos and assembly directions. So if you want to see how to make the Salted Peanut Butter Ice Cream with Raising Jelly Veil on page 206, you will need to turn to page 257 to find the recipes. And likewise, if you're not fully awake you may even miss the transition from Toasted Milk Panna Cotta that starts on page 254 and continues right up against the Salted Peanut Butter Ice Cream on 257 separated only by a small logo and photo behind the recipe title. A designer was trying to be a bit too clever or efficient with space and made the organization more challenging than it needed to be. The other flaw is that Migoya has quite a few unique serving dishes, molds and ingredients, which the reader is referred to discover in a Resources section. There were a few items that I could not find in the Resources despite quite a bit of research - please tell me where to get the fillable tubes! But again, these two flaws are insignificant in comparison to the quality of the book.

If you're not convinced that $40US isn't a good investment, consider a few of the recipes:

*Bacon ice cream, Quebec maple syrup-flavored kataifi, brown butter panna cotta & burning hay scent
*Warm pandan leaf-infused caramelized cream, black sesame genoa bread, hibiscus glaze & popcorn shoots
*White miso pot de crème, green tea génoise crumbs, kumquat marmalade, kumquat jelly

Some of the 200+ recipes are exotic but not so far out there that they're irrelevant. Most are common flavors prepared in the most modern and proven of techniques. I appreciate his ability to explain preparations for well-equipped kitchens but also for more humble kitchens - there are very few recipes that you can't make at home.

Migoya continues to prove himself as one of the top pastry chefs in the country and certainly one of the top pastry educators anywhere. Elements of Dessert is worth far more than its price, and certainly exceeds a much larger stack of books that sit on my shelf collecting dust.
6 of 7 people found the following review helpful
Amazing June 9 2013
By cocinera - Published on
Format: Hardcover Verified Purchase
The book is amazing. I bought it for myself and then bought another as a gift for my pastry instructor. It has really challenged me to go beyond the basics. The chef I bought the other copy for also thought it was a fantastic addition to his collection. I already tried one of the recipes and it turned out better than I expected. The only difficult part was having to go to different pages to get the full recipe. This is definitely not a book for beginners.
5 of 6 people found the following review helpful
Top comprehensive guide Aug. 31 2013
By Hildette - Published on
Format: Hardcover Verified Purchase
Authoritative, beautifully presented, it is a definitive text for all aspiring chefs, either professional or eager amateur. Full of amazing recipes with clear instructions and illuminating background information. It isn't just a recipe book; once you have studied this book you will have a grasp of the essential scientific and aesthetic principles behind cooking desserts.
4 of 5 people found the following review helpful
A fantastic professional book for modern desserts March 6 2013
By E. Nassar - Published on
Format: Hardcover
If you want to go beyond desserts targeted for the home cook like brownies, pies and cakes (not that there is anything wrong with those) this is the book to add to your collection. It is geared towards the professionals or the very ambitious and curious home cooks who want to know how the pros do it. Migoya gives us a fantastic insight into how the professionals think of, source, compose and create modern desserts. Even if we do not attempt any of the desserts from start to finish (I did try a couple already with great success), there is a lot to learn here about the restaurant pastry kitchen and the process of creating a proper dessert using multiple basic building blocks.
14 of 20 people found the following review helpful
This is truly a bible for any pastry chef Nov. 9 2012
By Jess - Published on
Format: Hardcover Verified Purchase
I bought this book because i own 'Frozen Desserts', and i loved that book. Well, let me tell you that this is even better!!!
All the information, techniques, and ingredients are very well organized.
The recipes are in metric, U.S. and % (a little detail that i found very important when i purchase a book, given that i don't live in the U.S.)
It even has recipes for making your own chocolate, i'm not saying people is likely to do it... yet it's good to have an idea
I've received it a few days ago, and i haven't tried any of the recipes yet, but i'm confident that they will work, just as the ones is frozen desserts do.
This book is divided in 7 sections:
The basic elements
Pre Desserts
Plated Desserts
Dessert Buffets
Passed-around Buffets
Petit Fours.

It has also lots of pictures and very clear instructions.
I totally recommend it :)

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