by Francisco J. Migoya & The Culinary Institute of America (Hardcover—2008)
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 dairy products, sugars, stabilizers, emulsifiers, fruits, flavours, churning machines, production equipment, and storage and serving containers.
Each recipe chapter covers both classic and modern small-batch production techniques, basic formulas, and both basic and advanced base recipes. These recipes include ice cream, gelato, sherbet, non-dairy desserts, parfaits, frozen mousses, and soufflés. 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 savoury courses.