by Francisco Migoya & The Culinary Institute of America (Hardcover—2012)
In this gorgeous and comprehensive new 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-Around Desserts, Cakes (Entremets), and Petits Fours (Mignardises).
Throughout, gorgeous and instructive photography displays steps, techniques, and finished items. The more than 200 recipes and variations collected here—including everything from artisan chocolates to French macarons to complex masterpieces like Bacon Ice Cream with Crisp French Toast and Maple Sauce—cover virtually every technique, concept, and type of dessert, giving professionals and home cooks a complete education in modern desserts.