I recently had the privilege of writing my first cookbook review for The Daring Kitchen, a worldwide community of cooks and bakers. After six weeks of testing and analyzing the recipes and content of the book, it was published today on The Daring Kitchen website.
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| Tested Recipe for House-Cured Duck Ham, pp.339-341 |
In the space between a Michelin three-star restaurant and a neighborhood bistro, an artful coffee-table book and technical cooking manual, emerges The Modern Café by Francisco J. Migoya. Illustrated with sumptuous full page color photography by Ben Fink, this cookbook is a feast for the eyes.
Migoya, who teaches a class on Café Operations as part of the Baking and Pastry Arts Program at the Culinary Institute of America, delivers a comprehensive cookbook encompassing all the possible areas of a café’s various departments from baked goods and savory food to beverages and packaged retail items.
