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Toppings and ice cream form a perfect pairing in a book that goes through solid chocolate, fruit and its possibilities, marbling, and chunks.
MÁS, Artisan toppings and marble decoration for the ice cream - Mario Masiá
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Toppings and ice cream form a perfect pairing in a book that goes through solid chocolate, fruit and its possibilities, marbling, and chunks.
The master ice cream maker Mario Masiá debuts in the publishing world with his first book. Más is a publishing project that wants to reclaim the topping from an artisan and creative perspective. As an indisputable ally of ice cream, it is not only one of its main selling points, it is also what provides a much more attractive and complex tasting experience. The book gathers about a hundred recipes that revolve around perfect sub-zero pairings, based on very different toppings, as well as ice cream and artisanal sorbets. Combinations that continue being a sample of the versatility and potential of a complement called to have a much more relevant role in ice cream.
Más is the starting point of many other alliances between ice cream and toppings, as long as they have a common denominator, a criterion in their application and a prior study of their inclusion in the conditions in which they are exhibited and preserved. The book is structured in four major chapters that go over Solid Chocolate (stracciatella) and Comtessa; fruit and its possibilities (from the classic tutti-frutti to nitrogen); Marbling; and, finally, Chunks. Pastry components as universal as ganache and gianduja, contemporary gelling agents, lyophilized fruit, liquid nitrogen, common workshop tools such as silicone molds, guitar sheets, oven trays, and polyethylene frames, open a new playground for ice cream making.
Mario Masiá was captain of the Spanish Team which was the runner-up at the 2016 Ice Cream World Cup and Spain’s Ice Cream Champion in 2011. He heads Masiá Heladeros Artesanos, which has five establishments in Sant Vicent del Raspeig (Alicante), and a history that goes back to 1963.
- Size
- 21 x 27 cm
- Language
- Spanish
- Language
- English
- ISBN-13
- 978-84-946323-9-6
- Author/s
- Mario Masiá
- Softcover
- 182 pages
- Published in
- 2019
- Weight
- 1,1 kg
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James C. published the 05/04/2024 following an order made on 23/02/2024
1/5
There isn't enough theory in this book, just some discussion and a few recipes. I expected way more. I wouldn't buy this book or recommend it as you can get most of the information in this book and way more on the internet within 10 minutes. If this was 2005 then probably a great buy. The lack of explaining procedure and science behind sauces, chocolate and caramel based, as well as fruit compote and inclusions was the biggest disappointment and the main reasons for me to buy this book. I've been making artisanal ice cream and gelato for 16 years hoping to expand my knowledge to create better inclusions into my product and this book failed.
Comment from Books for Chefs the 07/03/2024
Thank you for your opinion about the book. We are sorry to hear that you did not like it.
The aim of Más is to fill a gap in a field that has been little worked on in ice cream making, offering a wide range of toppings and techniques adapted and studied for the serving temperature of ice cream and to complement it during tasting. Each chapter is preceded by an introduction in which the most important aspects that influence the freezing behaviour and the final result of each group of toppings (solid chocolate, marbling, fruit and its declensions, and crispy chunks) are explained. The book is intended to be a practical tool for the professional, explaining the most important aspects of each topping technique and showing various examples of its application in ice cream and sorbets. It is not a theoretical and scientific book on confectionery (jams and sauces), but explores the possibilities of topping as a complement to tasting.
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Anonymous customer published the 22/12/2022 following an order made on 08/12/2022
5/5
the book is great.
Anonymous customer published the 15/04/2022 following an order made on 27/03/2022
5/5
L'indispensable
Anonymous customer published the 12/04/2021 following an order made on 05/04/2021
5/5
Perfect
SOLID CHOCOLATE (crispy)
White chocolate flakes with dehydrated raspberry
Thick black chocolate flakes
Confetti (colored chocolates)
Chocolate and cream millefeuilles
FRUIT AND ITS DECLENSIONS (from classic tutti-frutti to nitrogen)
Classic tutti frutti
Gelled fruit - Tutti-frutti version I
Nitrogen tutti frutti - Tutti-frutti version II
Quince dice
Caramelized apple dice
MARBLING (fruit and chocolate sauces, jams, creams...)
Compotes
Coulis or fruit sauces
Chocolate marble
Egg yolk creams
CRISPY CHUNKS
Caramelized hazelnut ganache
Lemon, cinnamon and almond praliné crisp
Turrón de Jijona
Pumpkin seeds
Crispy gianduja dice
Moisture-proof lime cookie
Streusel
Speculoos cookie
Coconut crisp
Toffee with caramelized peanut
Coconut dacquoise with crispy nuts
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