The Modern Cafe
May 2013, ©2013
The Modern Café is the first comprehensive, must-have reference for the aspiring restaurateur or café owner who wants to make sure he gets 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 to any café's financial health.
- Includes nearly 250 recipes plus 150 sub-recipes, more than 100 photographs, and approximately 75 illustrations
- Breaks 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
- Author 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
With information on all aspects of the café business-finances, human resources, food production, recipe/menu development, and even décor-The Modern Café offers both inspiration and instruction for anyone who wants to operate a successful café.
"The Modern Café is an impressive volume in both
breadth and dept h that elevates standard café fare to
something worthy of the term cuisine. Francisco Migoya generously
shares his years of experience and research, offering a fresh,
contemporary approach to casual dining. His technical skill and eye
for detail are inspiring, resulting in respectful yet inventive
interpretations of the classics. Migoya has given all of us
professional cooks, pastry and savory alike, another invaluable
—Michael Laiskonis, Executive Pastry Chef, Le Bernardin
"What a high level of professionalism in a book full of
originality and creativity! Francisco Migoya has created a new work
with technology, sensitivity, and passion—an invaluable
contribution to the world of gastronomy. Enjoy it!"
—Oriol Balaguer, Pastry Chef and Owner, Oriol Balaguer Boutiques
"Francisco Migoya's The Modern Cafe is a beautiful book
that will be used as a practical guide and inspiration for
professionals and home cooks alike. "
—Grant Achatz, Chef and Owner, Alinea
"This book is just amazing—there is so much
information, detail, and inspiration. You can really see
Francisco's passion for pastry. This is an outstanding follow up to
his first book, Frozen Desserts."
—Patrick Coston, Pastry Chef and Chocolatier
Chapter 1: The Bakery.
Chapter 2: The Pastry Shop.
Chapter 3: The Savory Kitchen.
Chapter 4: Beverages.
Chapter 5: The Retail Shelf.
Francisco J. Migoya is an assistant professor at The Culinary Institute of America, teaching the Café Operations class for the Baking and Pastry Arts program. He is also in charge of the Apple Pie Bakery Café, the CIA's busiest public restaurant operation. Before joining the CIA, he was executive pastry chef at Thomas Keller's The French Laundry, Bouchon Bakery, and Bouchon Bistro. Learn more about The Modern Café at www.thequenelle.com.
The Culinary Institute of America, founded in 1946, is the world's premier culinary college. Courses are offered at the college's main campus in Hyde Park, New York, and at The Culinary Institute of America at Greystone, in St. Helena, California.