Frozen Desserts

Author: Melanie Barnard

Publisher: Simon and Schuster

ISBN:

Category: Cooking

Page: 141

View: 362

A richly illustrated series of cooking manuals utilizes hundreds of full-color photographs and instructions to take readers through the fundamental steps and techniques of cooking, from the basics to more complex variations, accompanied by dozens of delicious recipes and a special "Troubleshooting" section designed to help cooks overcome problems without having to start all over again.

Frozen Desserts

Author: The Culinary Institute of America (CIA)

Publisher: John Wiley & Sons

ISBN:

Category: Cooking

Page: 448

View: 883

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. 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.

Amazake and Amazake Frozen Desserts

Industry and Market in the North America

Author: William Shurtleff

Publisher: Soyinfo Center

ISBN:

Category: Amazake industry

Page: 262

View: 918

Gelato and Gourmet Frozen Desserts - A Professional Learning Guide

Author: Luciano Ferrari

Publisher: Lulu.com

ISBN:

Category: Cooking

Page: 210

View: 154

This textbook offers a large number of classical and modern recipes to manufacture gourmet Gelato, Sorbet, Sherbet, Ice Cream, Water Ice and Frozen Custard. The mission of this work is to introduce and to direct with a very practical yet professional approach all those who would like to open a frozen dessert business or the frozen dessert professionals who are looking for good ideas to offer their customers. The recipes are completed by useful garnish tips that refer to the comprehensive garnish recipe chapter. Through a very easy-to-read recipe layout, with dosage expressed both in metric and in US Standard System, the operator is taken from the ingredient list to the mixing directions all the way to the manufacturing tips so to make sure he gets all the necessary information to create the most outstanding and authentic frozen dessert concoctions. All recipes have been individually tested to guarantee the result and are formulated according to the most user's friendly technical methods.

Ice Creams & Frozen Desserts

Author: Tarla Dalal

Publisher: Sanjay & Co

ISBN:

Category:

Page: 96

View: 616

This Collection Of 48 Delicious Creamy Flavours Are All Made Easily At Home Using Only Your Blender And Refrigerator! These Ice-Creams Are Completely Natural, Preservative Free And Economical Too. Try The Traditional Favourites Like Vanilla, Chocolate And Mango And Some New Flavours Like Apricot And Custard Ice-Cream Among Others. There Are Indian Favourites Like Thandai Ice-Cream And Gulab Jamun Kulfi Too.....Isn'T Your Mouth Watering? There'S A Section On Frozen Desserts, Sundaes And Ice-Cream Accompaniments Like Crepes, Nougat Basket And Brandy Snaps To Complement All The Delicious Ice-Creams You Make.

Frozen Desserts

The Definitive Guide to Making Ice Creams, Ices, Sorbets, Gelati, and Other Frozen Delights

Author: Caroline Liddell

Publisher: Macmillan

ISBN:

Category: Cooking

Page: 192

View: 178

Features more than two hundred recipes representing treats from around the world, along with a history of frozen desserts and serving tips

Making Vegan Frozen Treats

50 Recipes for Nondairy Ice Creams, Sorbets, Granitas, and Other Delicious Desserts. A Storey BASICS® Title

Author: Nicole Weston

Publisher: Storey Publishing

ISBN:

Category: Cooking

Page: 96

View: 461

Enjoy all of your favorite ice creams — without the dairy! In this Storey BASICS® guide, Nicole Weston shows you how to make vegan “ice creams” right at home, with soy, almond, or coconut milk. Fill your bowl with classics like vanilla, chocolate, and strawberry, or get creative with flavors like chai tea, peanut butter and banana, and coconut-raspberry-lime. Weston also includes recipes for vegan sorbets, granitas, pops, and even vegan cookies for making dairy-free ice cream sandwiches.

Cottage Cheese and Frozen Desserts

Cost of Production in Diversified Milk Plants in Kansas, Missouri, and Oklahoma

Author: William Webster Jones

Publisher:

ISBN:

Category: Cottage cheese industry

Page: 15

View: 275