Frozen desserts / Francisco J. Migoya.
A definitive guide to frozen desserts offers tips and techniques for formulating recipes for ice creams, gelato, sorbets, and sherbets and includes recipes for creating two hundred savory items.
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| Main Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
[Hyde Park, N.Y.] : Hoboken, N.J. :
Culinary Institute of America ; John Wiley & Sons,
[2008]
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| Subjects: | |
| Online Access: | Table of contents Publisher description |
| Summary: | A definitive guide to frozen desserts offers tips and techniques for formulating recipes for ice creams, gelato, sorbets, and sherbets and includes recipes for creating two hundred savory items. |
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| Physical Description: | vii, 440 pages : colour illustrations ; 29 cm |
| Bibliography: | Includes bibliographical references (page 423) and indexes. |
| ISBN: | 9780470118665 0470118660 |