"Frozen Desserts is a fantastic tool for the pastry professional, with inventive new takes on classics, as well as great information on modern techniques. It's definitely a must-have addition to the pastry chef's personal library."
-RICHARD CAPIZZI, PASTRY CHEF at PER SE and BOUCHON BAKERY, NEW YORK CITY"This book is not only a collection of recipes, but a resource to teach the chemistry of how and why they work-a stepping stone towards the reader's own creations."
-KAREN DEMASCO
Inhaltsverzeichnis
Acknowledgments vi
Introduction vii
Chapter 1: A Brief History of Frozen Desserts 1
Chapter 2: Ingredients 9
Chapter 3: Equipment, Machines, and Tools 31
Chapter 4: Dairy-Based Frozen Desserts 51
Chapter 5: Non-Dairy Frozen Desserts 69
Chapter 6: Aerated Still-Frozen Desserts 87
Chapter 7: Finished Items 101
Chapter 8: Base Recipes 348
Appendices 410
Average Sugar, Solids, and Acid Content of Fruit 410
Seasonal Availability of Fruit 412
Glossary 420
Bibliography 423
Internet References 424
Resources 425
Index 426
