Frozen Desserts
by The Culinary Institute of America, Francisco J. Migoya
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Book Summary Information
Author: Francisco J. Migoya, The Culinary Institute of AmericaEdition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2008-08-25
ISBN: 0470118660
Number of pages: 448
Publisher: Wiley
Book Reviews of Frozen Desserts
Book Review: A book for professionals, or ambitious amateurs
Summary: 4 Stars
C. Terzis' review is comprehensive, so I'll just add a couple more thoughts. First, you CAN make family-sized quantities of these recipes if you are willing to do the math and scale down some of the recipes. Otherwise, you do need professional equipment to hold the gallons of milk, cream, etc. called for to produce commercial-sized batches.
Second, there are quite a number of cake/cookie/mousse recipes included in the book, and for the most part, they produce reasonable amounts for a home cook. Most of the ingredients called for are not hard to find in major cities, but may be harder to find in smaller towns. For example, you can find PVC pipes at a hardware store, and acetate sheets at many office supply stores. The author does provide a small list of internet suppliers at the back of the book which may be of use in finding some items.
Finally, the paper quality, photos, and dessert platings in this book are outstanding. The instructions are detailed, although they could have used a bit more editing. For example, sometimes articles and modifiers are left out, so you're not sure what the instructions refer to, unless you read on a bit, and then you can figure it out. For example, if the book says "push into the PVC pipe," and doesn't clarify WHAT you are supposed to push into the pipe (since there are several components to the dessert), it's a bit of a puzzle. This is a minor point, but it does get annoying after a while. The glossary could use a bit of work, too, as it defines some, but not all of the more esoteric commercial ingredients called for in some of the recipes.
A wonderful book that is a great source of inspiration, especially if you are looking for one that provides instructions, recipes, and photos of complex desserts made up of multiple components. I agree that it's a bargain for the price!
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