The Modern Cafe by Francisco J. Migoya

The Modern Cafe

Book is in good condition! There is some wear from use. There is a large gifting message on the 1st page.

The Modern Café is an extensive culinary resource, featuring nearly 250 recipes and 150 sub-recipes, accompanied by over 100 photographs and approximately 75 illustrations. This comprehensive guide breaks down the café into its five essential components: the bakery, pastry shop, savory kitchen, beverages, and retail shelf. In each area, author Francisco Migoya, an esteemed assistant professor at The Culinary Institute of America, provides expert advice and contemporary recipes.

In addition to its culinary offerings, The Modern Café offers valuable insights on various aspects of the café business, covering topics such as finances, human resources, food production, recipe/menu development, and even décor. This book serves as a source of both inspiration and instruction for individuals seeking to operate a successful café.

The Modern Café has received high praise from industry professionals. Executive Pastry Chef Michael Laiskonis of Le Bernardin describes it as an impressive volume that elevates standard café fare to the level of cuisine. Laiskonis commends Migoya's technical skill and attention to detail, which result in respectful yet inventive interpretations of the classics. Similarly, renowned Pastry Chef and Owner Oriol Balaguer hails the book for its professionalism, originality, and creativity, deeming it an invaluable contribution to the world of gastronomy. Chef and Owner Grant Achatz of Alinea praises The Modern Café as a beautiful book that serves as both a practical guide and a source of inspiration for professionals and home cooks. Lastly, Pastry Chef and Chocolatier Patrick Coston applauds the amount of information, detail, and inspiration packed into this outstanding follow-up to Migoya's first book, Frozen Desserts.

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