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English
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© 2026 Bookis AS
English
Norway
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Hardcover • 2008 • English
By The Culinary Institute of America (Cia)
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About the book
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, sanitat...Show more
Book details
ISBN
9780470118665
Publisher
JOHN WILEY SONS
Published year
2008
Language
English
Original title
Frozen Desserts
Format
Hardcover
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