Unlike many dessert cookbooks, Frozen Desserts moves beyond sharing recipes and focuses on the principles and techniques of producing high-quality desserts. Written by Francisco J. Migoya, a former Executive Pastry Chef at French Laundry and Lecturing Instructor at The Culinary Institute of America, the book is authoritative and provides all the information needed by a pastry chef. This book isn’t a casual read but instead an educate-yourself-at-home guide to making delicious frozen desserts.
