Elements of Dessert by Francisco J. Migoya Culinary Institute of America HC VG
“Elements of Dessert” by Francisco J. Migoya is a comprehensive textbook on culinary arts and techniques specifically focused on desserts. Published by Wiley & Sons, this 536-page hardcover book covers various topics within the subject area of cooking, with a focus on advanced dessert baking methods and techniques. Authored by Francisco J. Migoya and The Culinary Institute of America (CIA), this textbook is an essential resource for culinary students and enthusiasts looking to enhance their knowledge and skills in the art of dessert making. Missing dust jacket see pictures.
The Elements of Dessert by Francisco J. Migoya (Hardcover)
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The Elements of Dessert – Hardcover By Migoya, Francisco J. – VERY GOOD
“The Elements of Dessert” by Francisco J. Migoya, The Culinary Institute of America (CIA) is a comprehensive textbook on the subject of cooking, specifically focusing on desserts. This hardcover book published by Wiley & Sons, Inc. in 2012 covers various aspects of dessert making, including the basic elements, pre-desserts, plated desserts, dessert buffets, passed-around desserts, cakes (entremets), and petits fours (mignardises). With 544 pages and beautiful illustrations, this book is intended for a college audience and provides valuable insights into the world of baking and dessert creation.