{"product_id":"the-modern-cafe-paperback","title":"The Modern Cafe - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eFrancisco J. Migoya\u003c\/b\u003e (Author), \u003cb\u003eThe Culinary Institute of America (Cia)\u003c\/b\u003e (Author)\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eAs consumers become ever more informed, more sophisticated, and more pressed for time, the modern caf? must adapt to meet its customers' needs. Operating a successful caf? requires the chef to be a master of many trades with a deep understanding of quality, refinement, and business strategy. Today's caf? might offer breakfast baked goods, artisan breads, desserts, cakes, savory items, chocolates and confections, beverages, packaged retail items, and frozen desserts, and \u003ci\u003eThe Modern Caf?\u003c\/i\u003e addresses them all. World-renowned pastry chef 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 caf? standards as well as some imaginative, colorful, and eclectic recipes that are sure to delight a wide variety of palates. Chapters include: \u003c\/p\u003e\u003cp\u003e\u003cb\u003eTHE BAKERY: \u003c\/b\u003e 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. \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eTHE PASTRY SHOP: \u003c\/b\u003e 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.\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003eTHE SAVORY KITCHEN: \u003c\/b\u003e With a focus on soups, salads, small plates, side dishes, entr?es, and hot, chilled, and warmed sandwiches, this section in a caf? requires a particular attention to speed and prompt service, and ? 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.\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003eBEVERAGES: \u003c\/b\u003e Most people walk into a caf? to buy coffee, tea, and other hot drinks. Successful caf?s 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 caf? operation's bottom line.\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003eTHE RETAIL SHELF: \u003c\/b\u003e 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 caf?'s reach through the retail shelf. This chapter includes tips and considerations for packaging and display, along with dozens of imaginative recipes.\u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003eMigoya'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 caf?, this book fully covers the field of modern caf? operation.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eFRANCISCO J. MIGOYA\u003c\/b\u003e is the Head of Pastry at noma in Copenhagen. He was the Executive Pastry Chef at The French Laundry and Bouchon Bakery \u0026amp; Bistro before joining the Culinary Institute of America as a professor and co-author of \u003ci\u003eThe Modern Caf?\u003c\/i\u003e and \u003ci\u003eFrozen Desserts\u003c\/i\u003e. He then went on to be Head Chef at Modernist Cuisine, co-authoring two books: \u003ci\u003eModernist Bread \u003c\/i\u003eand \u003ci\u003eModernist Pizza\u003c\/i\u003e. \u003c\/p\u003e\u003cp\u003e\u003cb\u003eTHE CULINARY INSTITUTE OF AMERICA, \u003c\/b\u003e founded in 1946, is the world's premier culinary college. The CIA has locations in New York, California, Texas, and Singapore. For more information, visit www.ciachef.edu.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 560\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.01 x 10.69 x 8.51 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 01, 2025\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":47217275699449,"sku":"9781394347803","price":39.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0789\/2782\/3097\/files\/oNIiNYvp6Z9781394347803.webp?v=1768142175","url":"https:\/\/bookscloud.io\/products\/the-modern-cafe-paperback","provider":"BooksCloud Book Dropshipping","version":"1.0","type":"link"}