Frozen Desserts
商品資訊
ISBN13：9780470118665
出版社：John Wiley & Sons Inc
作者：Cia
出版日：2008/08/08
裝訂／頁數：精裝／448頁
規格：28.6cm*23.5cm*3.8cm (高/寬/厚)
商品簡介
Introductory chapters include:
the history and evolution of frozen desserts
ingredients including dairy products, sugars, stabilizers, emulsifiers, fruits, and flavors
equipment including churning machines, production equipment, and storage and serving containers
essentials on storage, sanitation, and production and serving techniques
Recipe chapters cover:
Dairy-Based Frozen Desserts, which include ice cream, gelato, and sherbet
Non-Dairy Desserts, which include sorbet and granites
Aerated Still-Frozen Desserts, which include parfaits, semi-freddos, and frozen mousses and souffles
Each recipe chapter covers both classic and modern small-batch production techniques, basic formulas, and both basic and advanced base recipes. 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 savory courses. Recipes are illustrated throughout by full-color beauty photographs. An instructor's manual and companion website are also available for classroom use.
作者簡介
Founded in 1946, The Culinary Institute of America is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in culinary arts and wine and beveragestudies. A network of more than 45,000 alumni has helped the CIAearn its reputation as the world's premier culinary college.The CIA, which also offers courses for professionals and foodenthusiasts, as well as consulting services for the foodservice andhospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.
目次
Introduction.
CHAPTER 1: A Brief History of Frozen Desserts.
CHAPTER 2: Ingredients.
CHAPTER 3: Equipment, Machines, and Tools.
CHAPTER 4: Dairy-Based Frozen Desserts.
CHAPTER 5: Non-Dairy Frozen Desserts.
CHAPTER 6: Aerated Still-Frozen Desserts.
CHAPTER 7: Finished Items.
CHAPTER 8: Base Recipes.
Appendices.
Average Sugar, Solids, and Acid Content of Fruit.
Seasonal Availability of Fruit.
Glossary.
Bibliography.
Internet References.
Resources.
Index.
購物須知
外文書商品之書封，為出版社提供之樣本。實際出貨商品，以出版社所提供之現有版本為主。部份書籍，因出版社供應狀況特殊，匯率將依實際狀況做調整。
無庫存之商品，在您完成訂單程序之後，將以空運的方式為你下單調貨。為了縮短等待的時間，建議您將外文書與其他商品分開下單，以獲得最快的取貨速度，平均調貨時間為1~2個月。
為了保護您的權益，「三民網路書店」提供會員七日商品鑑賞期(收到商品為起始日)。
若要辦理退貨，請在商品鑑賞期內寄回，且商品必須是全新狀態與完整包裝(商品、附件、發票、隨貨贈品等)否則恕不接受退貨。