Summary
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.
Francisco J. Migoya is an assistant professor at TheCulinary Institute of America, teaching the Café Operationsclass for the Baking and Pastry Arts program. He is also in chargeof the Apple Pie Bakery Café, the CIA's busiest publicrestaurant operation. Before joining the CIA, he was executivepastry chef at Thomas Keller's The French Laundry, Bouchon Bakery,and Bouchon Bistro. Learn more about The Modern Café atwww.thequenelle.com.
The Culinary Institute of America , founded in 1946, isthe world's premier culinary college. Courses are offered at thecollege's main campus in Hyde Park, New York, and at The CulinaryInstitute of America at Greystone, in St. Helena, California.
