Ebook Free The Modern CafeBy Francisco J. Migoya, The Culinary Institute of America
Reading is actually a need to and also this is extremely important in this life. When somebody is reading whole lots, simply make deal with your personal thought, exactly what regarding you? When will you start to check out great deals? Lots of people always attempt to use their time [perfectly to check out. A publication that ends up being reading materials will certainly become friends when they are in lonely. The The Modern CafeBy Francisco J. Migoya, The Culinary Institute Of America that we have offered right here will certainly refer to the excellent way as well as reference that can set good life.
The Modern CafeBy Francisco J. Migoya, The Culinary Institute of America
Ebook Free The Modern CafeBy Francisco J. Migoya, The Culinary Institute of America
Locate the key to be an effective person who always updates the info and expertise. This way can be only disclosed by accumulating the new updates from many sources. The Modern CafeBy Francisco J. Migoya, The Culinary Institute Of America turns into one of the options that you can take. Why should be this publication? This is the book to advise due to its power to evoke the info and resources in constantly updated. One likewise that will make this book as recommendation is additionally this has the tendency to be the most up to date book to publish.
Not just from the nation, have individuals worldwide liked this publication so much. They are the terrific people, people who always have readiness and also spirit to check out and also enhance their ability as well as knowledge. Will you be just one of the? Definitely, when you are relay thinking about, you can be one of the excellent individuals. This The Modern CafeBy Francisco J. Migoya, The Culinary Institute Of America exists to attract you due to the fact that it is so straightforward to recognize. Yet, the meaning is so deep. You could feel like dealing with and acting on your own.
The The Modern CafeBy Francisco J. Migoya, The Culinary Institute Of America as one of the advised items has been written in order to urge individuals life. It is genuine fact about what to do and also exactly what took place. When somebody inquires about something, you may not be so hard after getting many perceptions and lessons from reviewing publications. Among them is this publication. Guide is advised one to be functional book sources.
Featuring some experiences to locate the great book will certainly not make you stopped working in selecting other book to read. As this publication, you could not regret and also feel doubt to choose it as your analysis material. This The Modern CafeBy Francisco J. Migoya, The Culinary Institute Of America has actually shown that it has excellent material, good outcome, likelihood, and also good condition. The author has produced this book with really amazing material to check out by everyone. This is what makes individuals intend to read this publication.
- Includes nearly 250 recipes plus 150 sub-recipes, more than 100 photographs, and approximately 75 illustrations
- Breaks the café down into its five key components -- the bakery, the pastry shop, the savory kitchen, beverages, and the retail shelf -- with expert advice and contemporary recipes for each area
- Author Francisco Migoya is an assistant professor at The Culinary Institute of America, where he teaches the Café Operations class for the Baking and Pastry Arts program
With information on all aspects of the café business-finances, human resources, food production, recipe/menu development, and even décor-The Modern Café offers both inspiration and instruction for anyone who wants to operate a successful café.
"The Modern Café is an impressive volume in both breadth and dept h that elevates standard café fare to something worthy of the term cuisine. Francisco Migoya generously shares his years of experience and research, offering a fresh, contemporary approach to casual dining. His technical skill and eye for detail are inspiring, resulting in respectful yet inventive interpretations of the classics. Migoya has given all of us professional cooks, pastry and savory alike, another invaluable resource. " —Michael Laiskonis, Executive Pastry Chef, Le Bernardin
"What a high level of professionalism in a book full of originality and creativity! Francisco Migoya has created a new work with technology, sensitivity, and passion—an invaluable contribution to the world of gastronomy. Enjoy it!" —Oriol Balaguer, Pastry Chef and Owner, Oriol Balaguer Boutiques
"Francisco Migoya's The Modern Cafe is a beautiful book that will be used as a practical guide and inspiration for professionals and home cooks alike. " —Grant Achatz, Chef and Owner, Alinea
"This book is just amazing—there is so much information, detail, and inspiration. You can really see Francisco's passion for pastry. This is an outstanding follow up to his first book, Frozen Desserts." —Patrick Coston, Pastry Chef and Chocolatier
- Sales Rank: #448489 in Books
- Published on: 2009-12-30
- Original language: English
- Number of items: 1
- Dimensions: 11.22" h x 1.49" w x 8.92" l, 5.09 pounds
- Binding: Hardcover
- 560 pages
Amazon.com Review
A professional guide to every aspect of the launch and management of a modern, upscale café.
The Modern Café is the first comprehensive, must-have reference for the aspiring restaurateur or café owner who wants to make sure he gets every detail right.
This exquisitely illustrated volume is packed with professional guidance and master recipes for breakfast pastries, artisanal sandwiches, truffles and treats, and much more. Additionally, an entire chapter is devoted to the retail shelf, a key contributor to any café's financial health.
Recipe Excerpts from The Modern Cafe
Pan-Fried Baby Artichokes with Lemon Aïoli
Financiers
Elderflower Ganache Pops
From the Inside Flap
The Modern Café
As consumers become ever more informed, more sophisticated, and more pressed for time, the modern café must adapt to meet its customers' needs. Operating a successful café requires the chef to be a master of many trades with a deep understanding of quality, refinement, and business strategy. Today's café might offer breakfast baked goods, artisan breads, desserts, cakes, savory items, chocolates and confections, beverages, packaged retail items, and frozen desserts, and The Modern Café is the first book to address them all. Pastry chef and CIA Assistant Professor Francisco Migoya examines these major categories in information-packed chapters covering everything from recipes to pricing, displays, and packaging. Chef Migoya provides wonderful recipes for many popular café standards as well as some imaginative, colorful, and eclectic recipes that are sure to delight a wide variety of palates. Chapters include:
The Bakery: This is typically a low-cost/high-profit area, where most sales come from volume production. Migoya covers the seven key ingredients and provides master recipes for brioche, croissants, Danish, pound cake, muffins, scones, biscuits, and breads, with multiple variations for each.
The Pastry Shop: This area requires special skills and a certain level of expertise to prepare cakes, individual desserts, tarts, and specialty cookies. Migoya includes contemporary recipes with ingenious twists and provides tips throughout to increase efficiency.
The Savory Kitchen: With a focus on soups, salads, small plates, side dishes, entrées, and hot, chilled, and warmed sandwiches, this section in a café requires a particular attention to speed and prompt service, and à la minute preparation is key. Migoya provides dozens of mouthwatering recipes and he covers the most cutting-edge equipment available for today's savory kitchen.
Beverages: Most people walk into a café to buy coffee, tea, and other hot drinks. Successful cafés prepare them well and serve them at the proper temperature. Migoya covers all the essential techniques for hot and cold beverages, as well as beer and wine sales, which can be a great way to improve any café operation's bottom line.
The Retail Shelf: House-made chocolates; confections; jams, marmalades and jellies; spices; salts and other condiments; and special-occasion items are just a few of the options for expanding sales and extending the café's reach through the retail shelf. This chapter includes tips and considerations for packaging and display, along with dozens of imaginative recipes.
Migoya's modern, refined recipes require precise execution, attention to technique, and the highest-quality ingredients. The art and craft of the baker, pastry chef, and chef are evident in every recipe. With stunning photography, real-world advice, and expert instruction on the launch and management of a café, this book is a pioneer in the field of modern café operation.
From the Back Cover
The Modern Café
Francisco J. Migoya E The Culinary Institute of America
The first comprehensive, must-have bible for anyone looking to turn a café business into something truly special
Filled with gorgeous photographs and delicious recipes, as well as invaluable information on everything from café production to choosing the right equipment, The Modern Café is the only book to address every aspect of managing a casual, upscale modern café. Whether you want to know the secret to a perfect croissant or the best way to package a truffle, this volume holds the answers. Written by a former executive pastry chef at Thomas Keller's The French Laundry, Bouchon Bistro, and Bouchon Bakery who has run The Culinary Institute of America's own café, the Apple Pie Bakery Café, since 2005, this book is an essential guide for novices and veterans alike.
The Modern CafeBy Francisco J. Migoya, The Culinary Institute of America PDF
The Modern CafeBy Francisco J. Migoya, The Culinary Institute of America EPub
The Modern CafeBy Francisco J. Migoya, The Culinary Institute of America Doc
The Modern CafeBy Francisco J. Migoya, The Culinary Institute of America iBooks
The Modern CafeBy Francisco J. Migoya, The Culinary Institute of America rtf
The Modern CafeBy Francisco J. Migoya, The Culinary Institute of America Mobipocket
The Modern CafeBy Francisco J. Migoya, The Culinary Institute of America Kindle
The Modern CafeBy Francisco J. Migoya, The Culinary Institute of America PDF
The Modern CafeBy Francisco J. Migoya, The Culinary Institute of America PDF
The Modern CafeBy Francisco J. Migoya, The Culinary Institute of America PDF
The Modern CafeBy Francisco J. Migoya, The Culinary Institute of America PDF
