Published by Wiley, 2008
ISBN 10: 0470118660 ISBN 13: 9780470118665
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Published by Wiley (edition 1), 2008
ISBN 10: 0470118660 ISBN 13: 9780470118665
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Published by Wiley, 2008
ISBN 10: 0470118660 ISBN 13: 9780470118665
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Hardcover. Condition: Good. No Jacket. Missing dust jacket; Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less 5.6.
Published by Wiley, 2008
ISBN 10: 0470118660 ISBN 13: 9780470118665
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Published by Wiley, 2008
ISBN 10: 0470118660 ISBN 13: 9780470118665
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Published by John Wiley & Sons, Hoboken, NJ, 2008
ISBN 10: 0470118660 ISBN 13: 9780470118665
Hardcover. pp. vii, 440. 4to. Colour photographs. Light edgewear, gift inscription to front free endpaper. Very good+ in very good+ dustjacket.
Published by Wiley, 2008
ISBN 10: 0470118660 ISBN 13: 9780470118665
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Published by Wiley, 2008
ISBN 10: 0470118660 ISBN 13: 9780470118665
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ISBN 10: 0470118660 ISBN 13: 9780470118665
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Published by Wiley, 2008
ISBN 10: 0470118660 ISBN 13: 9780470118665
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Published by Wiley, 2008
ISBN 10: 0470118660 ISBN 13: 9780470118665
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ISBN 10: 0470118660 ISBN 13: 9780470118665
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Published by Wiley, 2008
ISBN 10: 0470118660 ISBN 13: 9780470118665
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Published by Wiley, 2008
ISBN 10: 0470118660 ISBN 13: 9780470118665
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Published by Wiley, 2008
ISBN 10: 0470118660 ISBN 13: 9780470118665
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Hardcover. Condition: Good. 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. Frozen Desserts Migoya, Francisco John Wiley & Sons IncPublication 2008/08/25Number of 440Binding HARDCOVERLibrary of 2007035515.
Published by Wiley, 2008
ISBN 10: 0470118660 ISBN 13: 9780470118665
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Published by John Wiley & Sons Inc, New York, 2008
ISBN 10: 0470118660 ISBN 13: 9780470118665
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First Edition
Hardcover. Condition: new. Hardcover. It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and this book provides all the basic information a pastry professional needs. Introductory chapters include the history and evolution of frozen desserts; ingredients including dairy products, sugars, stabilizers, emulsifiers, fruits, and flavors; and equipment including churning machines, production equipment, and storage and serving containers. Also included are 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; and 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. It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and Frozen Desserts provides all the basic information a pastry professional needs. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
Published by Wiley, 2008
ISBN 10: 0470118660 ISBN 13: 9780470118665
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Published by Wiley, 2008
ISBN 10: 0470118660 ISBN 13: 9780470118665
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Published by Wiley, 2008
ISBN 10: 0470118660 ISBN 13: 9780470118665
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Published by Wiley, 2008
ISBN 10: 0470118660 ISBN 13: 9780470118665
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Published by Wiley, 2008
ISBN 10: 0470118660 ISBN 13: 9780470118665
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Published by Wiley, 2008
ISBN 10: 0470118660 ISBN 13: 9780470118665
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Published by John Wiley and Sons, 2008
ISBN 10: 0470118660 ISBN 13: 9780470118665
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Published by Wiley, 2008
ISBN 10: 0470118660 ISBN 13: 9780470118665
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Published by Wiley, 2008
ISBN 10: 0470118660 ISBN 13: 9780470118665
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Published by Wiley, 2008
ISBN 10: 0470118660 ISBN 13: 9780470118665
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hardcover. Condition: Good. Textbook, May Have Highlights, Notes and/or Underlining, BOOK ONLY-NO ACCESS CODE, NO CD, Ships with Tracking.
Published by Wiley, 2008
ISBN 10: 0470118660 ISBN 13: 9780470118665
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Published by Wiley, 2008
ISBN 10: 0470118660 ISBN 13: 9780470118665
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Published by John Wiley & Sons Inc, 2008
ISBN 10: 0470118660 ISBN 13: 9780470118665
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Hardcover. Condition: Brand New. 1st edition. 448 pages. 11.25x9.25x1.50 inches. In Stock.