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The Modern Cafe (Hardcover)

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The Modern Cafe Migoya, Francisco J./ Culinary Institute of America (COR)/ Fink, Ben (PHT) 1 of 1
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FORMAT: Hardcover
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Product Details:

Format: Hardcover
ISBN-10: 047037134X
ISBN-13: 9780470371343
Sku: 211427863
Publish Date: 12/30/2009
Dimensions:  (in Inches) 11.25H x 9L x 1.5T
Pages:  550
Offers 250 recipes and 150 sub-recipes in five cafT categories--the bakery, the pastry shop, the savory kitchen, beverages and the retail shelf--in a book with expert advice and more than 100 photos. *Author: Migoya, Francisco J./ Culinary Institute of America (COR)/ Fink, Ben (PHT) *Publication Date: 2009/12/30 *Number of Pages: 550 *Binding Type: Hardcover *Language: English *Depth: 1.50 *Width: 9.00 *Height: 11.25
From the Publisher:
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.   
This very thorough cookbook shares everything the professional needs to know when planning to open a successful café. Separated into five chapters, "The Bakery," "The Pastry Shop," "The Savory Kitchen," "Beverages," and "The Retail Shelf," that share hundreds of recipes that enterprising chefs will find useful. Recipes include Avocado Soup with Smoked American Sturgeon and American Sturgeon Caviar; Duck Confit with Warm Lentils and Pearl Onions; Crisp Berkshire Pork Belly with Wilted Vegetables and Balsamic Vinegar; Almond, Blueberry, and Vanilla Brioche; and Passion Fruit Cream Bars. With tips, advice, and more, alongside beautiful photographs, from the brilliant Francisco Migoya, an assistant professor at the Culinary Institute of America.
Product Attributes
Product attributeBook Format:   Hardcover
Product attributeNumber of Pages:   0550
Product attributePublisher:   John Wiley & Sons
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