Table of Contents

Acknowledgments vi

Introduction vii

Chapter 1: A Brief History of Frozen Desserts 1

Chapter 2: Ingredients 9

Chapter 3: Equipment, Machines, and Tools 31

Chapter 4: Dairy-Based Frozen Desserts 51

Chapter 5: Non-Dairy Frozen Desserts 69

Chapter 6: Aerated Still-Frozen Desserts 87

Chapter 7: Finished Items 101

Chapter 8: Base Recipes 348

 Appendices 410

 Average Sugar, Solids, and Acid Content of Fruit 410

 Seasonal Availability of Fruit 412

 Glossary 420

 Bibliography 423

 Internet References 424

 Resources 425

 Index 426

About the Author

FRANCISCO J. MIGOYA is currently a professor of Café Operations at The Culinary Institute of America. Trained at the Lycée d’Hôtellerie et de Tourisme in Strasbourg, France, and in Mexico City, he served as executive pastry chef at Thomas Keller’s The French Laundry, Bouchon Bakery, and Bouchon in Yountville, California. He also worked as a pastry chef at Veritas and The River Café in New York City.