Migoya francisco (185 risultati)

Condizione: Very Good. Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Hardcover. Condizione: Fair. No Jacket. Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less.

Hardback. Condizione: Good. This gorgeous, incredibly rich professional volume is full of expert guidance and master recipes for the launch and management of the Modern Cafe. With more than 150 full color photos and more than 250 recipes, this magnificent title will instruct and inspire, from hiring staff to getting the right equipment, from breakfast croissants to artisanal lunch sandwiches to truffles to go, from decor to sanitation, this book addresses every aspect of managing the casual, upscale modern cafe. The table of contents is as follows: Chapter 1: The Bakery; Chapter 2: The Pastry Shop; Chapter 3: The Savory Kitchen; Chapter 4: Beverages; Chapter 5: The Retail Shelf; Glossary; Bibliography; Resource List; Index.…

Hardback. Condizione: Good. This gorgeous, incredibly rich professional volume is full of expert guidance and master recipes for the launch and management of the Modern Cafe. With more than 150 full color photos and more than 250 recipes, this magnificent title will instruct and inspire, from hiring staff to getting the right equipment, from breakfast croissants to artisanal lunch sandwiches to truffles to go, from decor to sanitation, this book addresses every aspect of managing the casual, upscale modern cafe. The table of contents is as follows: Chapter 1: The Bakery; Chapter 2: The Pastry Shop; Chapter 3: The Savory Kitchen; Chapter 4: Beverages; Chapter 5: The Retail Shelf; Glossary; Bibliography; Resource List; Index.…

Condizione: good.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Condizione: New.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Condizione: Acceptable. Item in acceptable condition! Textbooks may not include supplemental items i.e. CDs, access codes etc.

Hardback. Condizione: Fair. * Begins with the essential elements of contemporary dessertsshowing pastry chefs and students how to master those building blocks before molding and incorporating them into creative finished desserts. * He then explores in detail pre-desserts, plated desserts, dessert buffets, passed desserts, cakes, and petits fours.…

Condizione: Good. : Este libro, titulado 'Apoyo al soporte vital avanzado', es una guía completa y actualizada sobre los protocolos y técnicas esenciales para la atención de pacientes en situaciones de emergencia. Escrito por expertos en el campo, proporciona información detallada sobre el manejo de la vía aérea, la reanimación cardiopulmonar, la administración de medicamentos de emergencia y otras intervenciones críticas. Ideal para profesionales de la salud y estudiantes que buscan mejorar sus habilidades en el soporte vital avanzado. EAN: 9788428334716 Tipo: Libros Categoría: Salud y Bienestar Título: Apoyo al soporte vital avanzado Autor: Francisco Gerardo Crespo Ruiz| Ginés Martínez Bastida| María Alicia Rivera Samartino| María del Carmen Migoya Mendez Editorial: Ediciones Paraninfo, S.A Idioma: es-ES Páginas: 188 Formato: tapa blanda.…

Paperback. Condizione: Fair. 63p. A staplebound softcover ex-library booklet in original binding. Label on spine; covers slightly worn. Label and stamp on rear endpaper and stamp on title page. Otherwise, very good condition with text clean and binding tight. Text in Spanish.

Condizione: As New. Unread book in perfect condition.

Condizione: New.

Paperback or Softback. Condizione: New. The Modern Cafe. Book.

Condizione: Very Good. Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Hardcover. Condizione: Very Good. 1. With dust jacket. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.

Condizione: New.

Hardcover. Condizione: Good. VG condition book with dust jacket. DJ is clean, has fresh colours and has little wear to edges. Book has clean and bright contents.

Paperback. Condizione: new. Paperback. A professional guide to every aspect of the launch and management of a modern, upscale cafe The Modern Cafe is the first comprehensive, must-have reference for the aspiring restaurateur or cafe 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 cafe's financial health. Includes nearly 250 recipes plus 150 sub-recipes, more than 100 photographs, and approximately 75 illustrationsBreaks the cafe 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 areaAuthor Francisco Migoya is an assistant professor at The Culinary Institute of America, where he teaches the Cafe Operations class for the Baking and Pastry Arts program With information on all aspects of the cafe business-finances, human resources, food production, recipe/menu development, and even d'cor-The Modern Cafe offers both inspiration and instruction for anyone who wants to operate a successful cafe. 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 cafe, this book fully covers the field of modern cafe operation. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

hardcover. Condizione: Very Good. Hardcover in dust jacket. Pages clean, unmarked. Cover has light wear. Jacket lightly rubbed, with small surface abrasion upper front corner, some sunning on back. Shipped promptly with tracking. Ckbk9.

Paperback. Condizione: New. 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. Includes nearly 250 recipes plus 150 sub-recipes, more than 100 photographs, and approximately 75 illustrationsBreaks 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 areaAuthor 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 d'cor-The Modern Café offers both inspiration and instruction for anyone who wants to operate a successful café. 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 fully covers the field of modern café operation.…

Hardback. Condizione: Very Good. It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and this book 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; and equipment including churning machines, production equipment, and storage and serving containers. Also included are 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; and 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. …

Hardback. Condizione: Good. It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and this book 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; and equipment including churning machines, production equipment, and storage and serving containers. Also included are 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; and 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. …

Hardback. Condizione: Fair. It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and this book 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; and equipment including churning machines, production equipment, and storage and serving containers. Also included are 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; and 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. …

Paperback. Condizione: Good. 334p. A softcover ex-library book in original binding. Label on spine; hinges creased and covers rubbed. Label and stamp on rear endpaper; stamp on title page. Otherwise, very good condition with text clean and binding tight. Text in Spanish.

Paperback. Condizione: New. 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. Includes nearly 250 recipes plus 150 sub-recipes, more than 100 photographs, and approximately 75 illustrationsBreaks 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 areaAuthor 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 d'cor-The Modern Café offers both inspiration and instruction for anyone who wants to operate a successful café. 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 fully covers the field of modern café operation.…

Hardback. Condizione: Fair. It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and this book 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; and equipment including churning machines, production equipment, and storage and serving containers. Also included are 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; and 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. …

Hardback. Condizione: Very Good. It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and this book 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; and equipment including churning machines, production equipment, and storage and serving containers. Also included are 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; and 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. …