Francisco J. Migoya, Frozen Desserts, John Wiley & Sons, Inc., 2008, HC, Very Good

Migoya, Francisco J. Hoboken, New Jersey: John Wiley & Sons, Inc., 2008.

English, Edition, Very Good, HC, 4to, 8 ¾” x 11 ¼,” 440 pp.

ISBN: 9780470118665

White paper over boards with full-color photograph to front, green gradient text to front and spine, black text to spine and back, lime green endpapers and pastedowns, in publisher’s matte semi-transparent dust jacket with green and gray text to front, spine, and inside gate flaps. Very minor edgewear, very minor bumping to fore edge and top corner, very mild creasing at front and back near spine, very minor soiling to bottom of title page, otherwise clean throughout, tightly bound, and very good. In a Very Good dust jacket. Mild edgewear and creasing to edges, mild shelfwear, minor soiling to front and back, minor bumping to head and tail of spine and corners, otherwise very good. 440 pp. Replete with 125 full-color images. Chef Francisco Migoya of the Culinary Institute of America guides readers through frozen desserts, complete with recipes, in-depth explanations of techniques, and delicious imagery. Readers will learn how to make a variety of frozen treats, from the simplest ice cream to souffles, granites, and semifreddos. From the dust jacket: “Offering comprehensive coverage of ingredients, theory, techniques, and formulas, this unprecedented guide explains how to produce the full range of today’s frozen desserts using both classic and modern methods.”