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预订 Frozen Desserts书籍详细信息
- ISBN：9780470118665
- 作者：暂无作者
- 出版社：暂无出版社
- 出版时间：2008-08
- 页数：440
- 价格：979.00
- 纸张：胶版纸
- 装帧：平装-胶订
- 开本：异形开
- 语言：未知
- 丛书：暂无丛书
- TAG：暂无
- 豆瓣评分：暂无豆瓣评分
寄语：
预订，预计下单后3-4周左右发货！
内容简介：
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.
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书籍介绍
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.
书籍真实打分
故事情节：9分
人物塑造：5分
主题深度：7分
文字风格：8分
语言运用：8分
文笔流畅：6分
思想传递：7分
知识深度：8分
知识广度：3分
实用性：4分
章节划分：8分
结构布局：9分
新颖与独特：4分
情感共鸣：4分
引人入胜：4分
现实相关：4分
沉浸感：8分
事实准确性：7分
文化贡献：3分
网站评分
书籍多样性：4分
书籍信息完全性：8分
网站更新速度：6分
使用便利性：9分
书籍清晰度：8分
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下载点评
- 收费(631+)
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- 好评多(493+)
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- 超值(335+)
- epub(611+)
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下载评价
网友 融***华：下载速度还可以
网友 权***波：收费就是好，还可以多种搜索，实在不行直接留言，24小时没发到你邮箱自动退款的！
网友 利***巧：差评。这个是收费的
网友 屠***好：还行吧。
网友 曹***雯：为什么许多书都找不到？
网友 车***波：很好，下载出来的内容没有乱码。
网友 宫***凡：一般般，只能说收费的比免费的强不少。
网友 冯***丽：卡的不行啊
网友 訾***晴：挺好的，书籍丰富
网友 习***蓉：品相完美