The Elements of Dessert – Hardcover By Migoya, Francisco J. – VERY GOOD
“The Elements of Dessert” by Francisco J. Migoya, The Culinary Institute of America (CIA) is a comprehensive textbook on the subject of cooking, specifically focusing on desserts. This hardcover book published by Wiley & Sons, Inc. in 2012 covers various aspects of dessert making, including the basic elements, pre-desserts, plated desserts, dessert buffets, passed-around desserts, cakes (entremets), and petits fours (mignardises). With 544 pages and beautiful illustrations, this book is intended for a college audience and provides valuable insights into the world of baking and dessert creation.
