{"product_id":"the-modern-cafe-isbn-9781394347803","title":"The Modern Cafe","description":"\u003cp\u003e\u003cb\u003eA professional guide to every aspect of the launch and management of a modern, upscale café\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eThe Modern Café\u003c\/i\u003e is the first comprehensive, must-have reference for the aspiring restaurateur or café owner who wants to make sure he gets every detail right.\u003c\/p\u003e \u003cp\u003eThis exquisitely illustrated volume is packed with professional guidance and master recipes for breakfast pastries, artisanal sandwiches, truffles and treats, and much more. Additionally, an entire chapter is devoted to the retail shelf, a key contributor to any café's financial health.\u003c\/p\u003e \u003cul\u003e \u003cli\u003eIncludes nearly 250 recipes plus 150 sub-recipes, more than 100 photographs, and approximately 75 illustrations\u003c\/li\u003e \u003cli\u003eBreaks the café down into its five key components — the bakery, the pastry shop, the savory kitchen, beverages, and the retail shelf — with expert advice and contemporary recipes for each area\u003c\/li\u003e \u003cli\u003eAuthor Francisco Migoya is an assistant professor at The Culinary Institute of America, where he teaches the Café Operations class for the Baking and Pastry Arts program\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eWith information on all aspects of the café business-finances, human resources, food production, recipe\/menu development, and even d'cor-\u003ci\u003eThe Modern Café\u003c\/i\u003e offers both inspiration and instruction for anyone who wants to operate a successful café.\u003c\/p\u003e \u003cp\u003eMigoya's modern, refined recipes require precise execution, attention to technique, and the highest-quality ingredients. The art and craft of the baker, pastry chef, and chef are evident in every recipe. With stunning photography, real-world advice, and expert instruction on the launch and management of a café, this book fully covers the field of modern café operation.\u003c\/p\u003e \u003cp\u003eAcknowledgments vi\u003c\/p\u003e \u003cp\u003eIntroduction vii\u003c\/p\u003e \u003cp\u003eOne The Bakery 1\u003c\/p\u003e \u003cp\u003eTwo The Pastry Shop 125\u003c\/p\u003e \u003cp\u003eThree The Savory Kitchen 291\u003c\/p\u003e \u003cp\u003eFour Beverages 395\u003c\/p\u003e \u003cp\u003eFive The Retail Shelf 437\u003c\/p\u003e \u003cp\u003eGlossary 536\u003c\/p\u003e \u003cp\u003eBibliography 539\u003c\/p\u003e \u003cp\u003eResources 540\u003c\/p\u003e \u003cp\u003eIndex 541\u003c\/p\u003e \u003cp\u003e\u003cb\u003eFRANCISCO J. MIGOYA\u003c\/b\u003e is the Head of Pastry at noma in Copenhagen. He was the Executive Pastry Chef at The French Laundry and Bouchon Bakery \u0026amp; Bistro before joining the Culinary Institute of America as a professor and co-author of \u003ci\u003eThe Modern Café\u003c\/i\u003e and \u003ci\u003eFrozen Desserts\u003c\/i\u003e. He then went on to be Head Chef at Modernist Cuisine, co-authoring two books: \u003ci\u003eModernist Bread\u003c\/i\u003e and \u003ci\u003eModernist Pizza\u003c\/i\u003e.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eTHE CULINARY INSTITUTE OF AMERICA,\u003c\/b\u003e founded in 1946, is the world's premier culinary college. The CIA has locations in New York, California, Texas, and Singapore. For more information, visit www.ciachef.edu.\u003c\/p\u003e \u003cp\u003eAs consumers become ever more informed, more sophisticated, and more pressed for time, the modern café must adapt to meet its customers’ needs. Operating a successful café requires the chef to be a master of many trades with a deep understanding of quality, refinement, and business strategy. Today's café might offer breakfast baked goods, artisan breads, desserts, cakes, savory items, chocolates and confections, beverages, packaged retail items, and frozen desserts, and \u003ci\u003eThe Modern Café\u003c\/i\u003e addresses them all. World-renowned pastry chef Francisco Migoya examines these major categories in information-packed chapters covering everything from recipes to pricing, displays, and packaging. Chef Migoya provides wonderful recipes for many popular café standards as well as some imaginative, colorful, and eclectic recipes that are sure to delight a wide variety of palates. Chapters include:\u003c\/p\u003e \u003cp\u003e\u003cb\u003eTHE BAKERY:\u003c\/b\u003e This is typically a low-cost\/high-profit area, where most sales come from volume production. Migoya covers the seven key ingredients and provides master recipes for brioche, croissants, Danish, pound cake, muffins, scones, biscuits, and breads, with multiple variations for each.\u003c\/p\u003e \u003cul\u003e \u003cli\u003e\n\u003cb\u003eTHE PASTRY SHOP:\u003c\/b\u003e This area requires special skills and a certain level of expertise to prepare cakes, individual desserts, tarts, and specialty cookies. Migoya includes contemporary recipes with ingenious twists and provides tips throughout to increase efficiency.\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003eTHE SAVORY KITCHEN:\u003c\/b\u003e With a focus on soups, salads, small plates, side dishes, entrées, and hot, chilled, and warmed sandwiches, this section in a café requires a particular attention to speed and prompt service, and à la minute preparation is key. Migoya provides dozens of mouthwatering recipes and he covers the most cutting-edge equipment available for today's savory kitchen.\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003eBEVERAGES:\u003c\/b\u003e Most people walk into a café to buy coffee, tea, and other hot drinks. Successful cafés prepare them well and serve them at the proper temperature. Migoya covers all the essential techniques for hot and cold beverages, as well as beer and wine sales, which can be a great way to improve any café operation’s bottom line.\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003eTHE RETAIL SHELF:\u003c\/b\u003e House-made chocolates; confections; jams, marmalades and jellies; spices; salts and other condiments; and special-occasion items are just a few of the options for expanding sales and extending the café's reach through the retail shelf. This chapter includes tips and considerations for packaging and display, along with dozens of imaginative recipes.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eMigoya's modern, refined recipes require precise execution, attention to technique, and the highest-quality ingredients. The art and craft of the baker, pastry chef, and chef are evident in every recipe. With stunning photography, real-world advice, and expert instruction on the launch and management of a café, this book fully covers the field of modern café operation.\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47990289760485,"sku":"NP9781394347803","price":39.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781394347803.jpg?v=1761787220","url":"https:\/\/k12savings.com\/es\/products\/the-modern-cafe-isbn-9781394347803","provider":"K12savings","version":"1.0","type":"link"}