Aug. 19, 2010 – The Modern Café is a comprehensive reference tool for the aspiring restaurateur or café owner who wants to get every detail right.

This book features 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 (bakery, pastry shop, savory kitchen, beverages and the retail shelf)

• 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