The Elements of Dessert is an essential guide to truly stunning desserts from pastry chef Francisco Migoya. The book begins with the essential elements of contemporary desserts showing pastry chefs and students how to master the mousses, doughs, and ganaches into creative finished desserts. Then pre desserts are explained in detail followed by plated desserts, dessert buffets, passed desserts, cakes, and petits fours. Throughout the book stunning photographs displays the techniques, skills and the finished delights. There are more than 200 recipes and variations collected here cover virtually every technique, concept, and type of dessert, giving professionals and home cooks a complete education in modern desserts from French macarons to complex masterpieces like Bacon Ice Cream with Crisp French Toast and Maple Sauce. This book is a must have for all the professional and home cooks who wants to master desserts or anyone with a sweet tooth.