The Modern Cafe

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Includes nearly 250 recipes plus 150 sub-recipes, more than 100 photographs, and approximately 75 illustrations Breaks the cafxE9; 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 area Author Francisco Migoya is an assistant professor at The Culinary Institute of America, where he teaches the CafxE9; Operations class for the Baking and Pastry Arts program With information on all aspects of the cafxE9; business-finances, human resources, food production, recipe/menu development, and even dxE9;cor-The Modern CafxE9; offers both inspiration and instruction for anyone who wants to operate a successful cafxE9;. "The Modern CafxE9; is an impressive volume in both breadth and dept h that elevates standard cafxE9; fare to something worthy of the term cuisine. Francisco Migoya generously shares his years of experience and research, offering a fresh, contemporary approach to casual dining. His technical skill and eye for detail are inspiring, resulting in respectful yet inventive interpretations of the classics. Migoya has given all of us professional cooks, pastry and savory alike, another invaluable resource. " x2014;Michael Laiskonis, Executive Pastry Chef, Le Bernardin xA0;"What a highlevel of professionalism in a book full of originality and creativity! Francisco Migoya has created a new work with technology, sensitivity, and passionx2014;an invaluable contribution to the world of gastronomy. Enjoy it!" x2014;Oriol Balaguer, Pastry Chef and Owner, Oriol Balaguer Boutiques "Francisco Migoya's The Modern Cafe is a beautiful book that will be used as a practical guide and inspiration for professionals and home cooks alike. " x2014;Grant Achatz, Chef and Owner, Alinea xA0;"This book is just amazingx2014;there is so much information, detail, and inspiration. You can really see Francisco's passion for pastry. This is an outstanding follow up to his first book, Frozen Desserts." x2014;Patrick Coston, Pastry Chef and Chocolatier