The Modern Cafe
$95.20
- Paperback
560 pages
- Release Date
18 October 2025
Summary
The Modern Café: A Professional Guide to Launch and Management
The Modern Café is the first comprehensive, must-have reference for the aspiring restaurateur or café owner who wants to make sure they get every detail right. This 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…
Book Details
| ISBN-13: | 9781394347803 |
|---|---|
| ISBN-10: | 1394347804 |
| Author: | Francisco J. Migoya, The Culinary Institute of America |
| Publisher: | John Wiley & Sons Inc |
| Imprint: | John Wiley & Sons Inc |
| Format: | Paperback |
| Number of Pages: | 560 |
| Release Date: | 18 October 2025 |
| Weight: | 1.47kg |
| Dimensions: | 28mm x 216mm x 272mm |
Francisco J. Migoya
FRANCISCO J. MIGOYA is the Head of Pastry at noma in Copenhagen. He was the Executive Pastry Chef at The French Laundry and Bouchon Bakery & Bistro before joining the Culinary Institute of America as a professor and co-author of The Modern Café and Frozen Desserts. He then went on to be Head Chef at Modernist Cuisine, co-authoring two books: Modernist Bread and Modernist Pizza.
THE CULINARY INSTITUTE OF AMERICA, founded in 1946, is the world’s premier culinary college. The CIA has locations in New York, California, and Texas.
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