Arte Heladero provides carefully selected high quality books for professionals interested in ice cream making, signed by consolidated authors. The contents and the photographs of these books highlight the evolution of a trade open to multiple influences.
A volume of more than 200 pages entirely dedicated to the use of the siphon with techniques, suggestions and 66 signature recipes that will inspire chefs and cooking enthusiasts.
The renowned Italian ice cream maker Andrea Soban publishes Progetto Gelato - making Italian gelato. In this editorial project, ice cream making is approached from two perspectives, artisan and entrepreneur. This broadens the focus of other books generally focused on the technical needs of the figure of the craftsman, to meet those of an ice cream maker...
Toppings and ice cream form a perfect pairing in a book that goes through solid chocolate, fruit and its possibilities, marbling, and chunks.
Ice Cream, an extensive recipe book with the main ice cream families. 245 recipes by 82 chefs of recognized international prestige.
An encyclopedic book that summarizes like few others one of the most complete formulation philosophies that has created a following worldwide.
The University of Alicante brings together a complete approach to the world of ice cream from different aspects such as chemistry and food safety, accompanied by a collection of ice cream recipes. Only in Spanish
30 indispensable ice creams and sorbets have been selected to produce a suitable display case, at the same level as a more pluralistic, demanding, and informed clientele
The ice cream masters Paolo Brunelli, Gianfrancesco Cutelli, Alberto Marchetti, and Andrea Soban come together in a unique book, written in Italian, highlighting the trend towards a more natural ice cream in Italy.