How do you take your hot chocolate? Thick or thin? David Leite and Renee Schettler are on opposite ends of the spectrum, but one recipe satisfies both.
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Recipes from Modern Café
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.