Francisco Migoya is the Head Chef at Modernist Cuisine, the award-winning publisher of the modernist cooking masterwork of the same name. Chef Migoya has previously worked as Executive Pastry Chef for The French Laundry, Bouchon Bakery and Bouchon Bistro in Yountville, CA; and is the chef-owner of the now shuttered Hudson Chocolates. He is also the author of the IACP award-winning cookbook, The Elements of Dessert.
More of Francisco's story and recipes can be found in Unconventional, published by Alta Editions. This cookbook follows the paths of three young chefs, each successfully crafting incredible flavors in unexpected ways. Among these, Francisco's precise recipes are rigorous yet playful, easy to follow, and delicious to make. Award-winning photographer Evan Sung brings each page of this book to life.
Francisco's Recipes in Unconventional
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