---
product_id: 49348508
title: "Frozen Desserts"
brand: "the culinary institute of america (cia)francisco j. migoya"
price: "Rp3251695"
currency: IDR
in_stock: true
reviews_count: 13
url: https://www.desertcart.id/products/49348508-frozen-desserts
store_origin: ID
region: Indonesia
---

# Frozen Desserts

**Brand:** the culinary institute of america (cia)francisco j. migoya
**Price:** Rp3251695
**Availability:** ✅ In Stock

## Quick Answers

- **What is this?** Frozen Desserts by the culinary institute of america (cia)francisco j. migoya
- **How much does it cost?** Rp3251695 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.id](https://www.desertcart.id/products/49348508-frozen-desserts)

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- the culinary institute of america (cia)francisco j. migoya enthusiasts

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## Description

Frozen Desserts

## Images

![Frozen Desserts - Image 1](https://m.media-amazon.com/images/I/61iaLh4s49L.jpg)
![Frozen Desserts - Image 2](https://m.media-amazon.com/images/I/41V7PuDEmpL.jpg)
![Frozen Desserts - Image 3](https://m.media-amazon.com/images/I/21R82YuylkL.jpg)
![Frozen Desserts - Image 4](https://m.media-amazon.com/images/I/21+-aeXgsaL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ 5.0 out of 5 stars







  
  
    Excellent book for professionals in the patisserie department
  

*by M***K on Reviewed in the United Kingdom on 11 February 2015*

Excellent book for professionals in the patisserie department. This elaborates more on frozen plated desserts and confectionary. For a greater focus on generic pastry design and techniques ->"The Elements of Dessert" or on bakery items -> "The Modern Cafe", but these are books addressed to us pros in the restaurant/pastry production trade (not for the home cook)This book is really interesting in the sense that, it goes beyond giving you recipes, that is, it teaches you how to create your own formulas, particularly in ice cream and sorbets suitable for either batch freezers or Pacojet. That being said, the author could have delved  deeper into  formulaic construction in other elements, like mousses or entremets for example. The plated recipes contained and illustrated in this book will require a considerable amount of skill and equipment to replicate, even more so dealing with assembling frozen elements.REVIEW REVISITED 2022: I've had now this book for a number of years and tried many recipes. My opinion has shifted a little when it comes to ice creams and sorbet formulations as it has become a bit outdated (the latter especially are a bit poor) there are better formulations and resources nowadays available on the net which will give you a far better product. In saying that I've tried some recipes like spice ice cream which are really nice, but even then there's room for tweaking way beyond what he recommends in ice creams or sorbets. In fact you look all that stuff in the book and it looks dry!! . I have a Pacojet and there is some info about it, as well as how to construct your own formulas, but again nowadays this is more like a lower-intermediate step, not the whole story. These days I'm using a software which tells me the degree of hardness my bases will have after frozen and at serving temp (if your base is too high in fat or low in sugar, or both, you can bust up the pacojet pretty bad, and I've seen people do it) so nowadays the formulations given are just far too constrained or basic, but it's a good introduction. Entremet and frozen mousse recipes are nice but there are just so few of them. Definitely not for the amateur.  Nevertheless it's still a good book but the price tag is way high for what you really get imo. I would rate it now 3.5 out of 5

### ⭐⭐⭐⭐⭐ 5.0 out of 5 stars







  
  
    Awesome book
  

*by L***O on Reviewed in the United Kingdom on 1 June 2022*

Buy it nothing more to say

### ⭐⭐⭐⭐⭐ 5.0 out of 5 stars







  
  
    Best book on the subject
  

*by C***F on Reviewed in the United Kingdom on 14 February 2017*

If you are interested in making frozen desserts then you cannot find a better book. I was just looking for the ice cream ratios which is just one page and worth every penny but the rest of the book is a professional chefs page turner.

## Frequently Bought Together

- Frozen Desserts
- The Elements of Dessert
- Modern French Pastry: Innovative Techniques, Tools and Design

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*Product available on Desertcart Indonesia*
*Store origin: ID*
*Last updated: 2026-02-26*