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Founded in 1946, The Culinary Institute of America is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in culinary arts and wine and beveragestudies. A network of more than 45,000 alumni has helped the CIAearn its reputation as the world's premier culinary college.The CIA, which also offers courses for professionals and foodenthusiasts, as well as consulting services for the foodservice andhospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.
Acknowledgments | |
Introduction | |
A Brief History of Frozen Desserts | |
Ingredients | |
Machines, Tools, and Equipment | |
Dairy-Based Frozen Desserts / Machine Churned or Pacotized | |
Non-Dairy Frozen Desserts / Machine Churned or Pacotized / Scraped and Shaved | |
Aerated Still-Frozen Desserts | |
Finished Items | |
Base Recipes | |
Appendices | |
Glossary | |
Bibliography | |
Resource List | |
Index | |
Table of Contents provided by Publisher. All Rights Reserved. |
The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.
The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.