The Modern Cafe

The Modern Café
Francisco J. Migoya E The Culinary Institute of America

The first comprehensive, must–have bible for anyone lookingto turn a café business into something truly special

Filled with gorgeous photographs and delicious recipes, as wellas invaluable information on everything from café productionto choosing the right equipment, The Modern Café is the onlybook to address every aspect of managing a casual, upscale moderncafé. Whether you want to know the secret to a perfectcroissant or the best way to package a truffle, this volume holdsthe answers. Written by a former executive pastry chef at ThomasKeller′s The French Laundry, Bouchon Bistro, and Bouchon Bakery whohas run The Culinary Institute of America′s own café, theApple Pie Bakery Café, since 2005, this book is an essentialguide for novices and veterans alike.

Introduction.

Chapter 1: The Bakery.

Chapter 2: The Pastry Shop.

Chapter 3: The Savory Kitchen.

Chapter 4: Beverages.

Chapter 5: The Retail Shelf.

Glossary.

Bibliography.

Resource List.

Index.

Francisco J. Migoya is an assistant professor at TheCulinary Institute of America, teaching the Café Operationsclass for the Baking and Pastry Arts program. He is also in chargeof the Apple Pie Bakery Café, the CIA′s busiest publicrestaurant operation. Before joining the CIA, he was executivepastry chef at Thomas Keller′s The French Laundry, Bouchon Bakery,and Bouchon Bistro. Learn more about The Modern Café atwww.thequenelle.com.

The Culinary Institute of America, founded in 1946, isthe world′s premier culinary college. Courses are offered at thecollege′s main campus in Hyde Park, New York, and at The CulinaryInstitute of America at Greystone, in St. Helena, California.