TRIČKA
LITERATURA
OSTATNÍ
FRANCISCO J. MIGOYA is a professor at The Culinary Institute of America, teaching the Café Operations class for the baking and pastry arts degree programs. He is also in charge of the Apple Pie Bakery Café, the CIA's busiest public restaurant operation. Before joining the CIA, he was executive pastry chef at Thomas Keller’s The French Laundry, Bouchon Bakery, and Bouchon Bistro. He has also worked as a pastry chef at such New York City restaurants as Veritas, Ilo, and The River Café.
Founded in 1946, THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts, as well as certificate programs in Latin cuisines and wine and beverage studies. A network of more than 44,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers courses for professionals and food enthusiasts, as well as consulting services for the foodservice and hospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.
- Step-by-step photographs of techniques and illustrative, contemporary photographs of desserts help students master the fundamental techniques and create inventive recipes.
- More than 200 recipes and variations, featuring pre-desserts such as Goat Cheese Bavarian Cream with Beet Jelly and Date Pound Cake Crumbs; plated desserts such as Toasted Milk Panna Cotta Covered in Caramelized Milk Chocolate with a Crisp Croissant Crouton and Devil’s Food Cake Soup; Dessert Buffets with items like Chocolate Blackout Cake with 64% Dark Chocolate Mousse, Luxardo Cherries, and Crème Fraîche; and passed-around desserts like lollipops and macarons.
- Francisco Migoya is a professor at The Culinary Institute of America, teaching the Cafe Operations class for the baking and pastry arts degree programs. He is also in charge of the Apple Pie Bakery Cafe, the CIA’s busiest public restaurant. Before joining the CIA, he was executive pastry chef at Thomas Keller’s The French Laundry, Bouchon Bakery, and Bouchon Bistro, and is also the author of Frozen Desserts and The Modern Café.
