Books for Chefs
  • New
  • Books
    • Pastry
    • Bakery & Viennoiseries
    • Chocolate
    • Ice cream
    • Healthy Pastry
    • Haute cuisine
    • Restaurant Desserts
    • E-books
    • Books for Foodies
    • Imperfect Books
  • So Good..
  • so cool..
  • Magazines
    • Dulcypas
    • Arte Heladero
    • Saber y Sabor
  • Subscription
    • Dulcypas
    • Arte Heladero
    • Saber y Sabor
  • Molds
    • Dinara Kasko Molds
    • Frank Haasnoot Molds
    • Antonio Bachour Molds
    • Xavi Donnay Molds
    • Other Molds
Books for Chefs
en
  • en English
  • es Español
0
  •  Sign in
  • Register
  •  My account
  •  Checkout
  •  Compare


Search here...

Book Scienza e Tecnologia del Gelato Artigianale by Luca Caviezel

Book Scienza e Tecnologia del Gelato Artigianale by Luca Caviezel
Book Scienza e Tecnologia del Gelato Artigianale by Luca Caviezel

Luca Caviezel reworks, deepens, and updates his seminal work, reintroducing to the world of Artisan Gelato the new edition of "Scienza e tecnologia del gelato artigianale" (Science and Technology of Artisan Gelato).

Book Scienza e Tecnologia del Gelato Artigianale by Luca Caviezel

Scienza e Tecnologia del Gelato Artigianale - Luca Caviezel

65.00€
Shipping in 48h | Spain
Shipping in 48h | UE
Shipping in 72h | International
Quantity

Luca Caviezel reworks, deepens, and updates his seminal work, reintroducing to the world of Artisan Gelato the new edition of "Scienza e tecnologia del gelato artigianale" (Science and Technology of Artisan Gelato).

Description

Essential for all those dedicated to artisan gelato production, this comprehensive volume is a true tool for consultation and education, covering everything from history to machinery, raw materials and their functions, balancing, practical production, defects, and sales, delving into each topic in detail.

A useful and practical tool provided to gelato makers and pastry chefs to support them in their professional growth.

Data sheet
Language
Italian
ISBN-13
978-88-96027-27-1
Hardcover
696 pages
Weight
2.1 kg
Skill Level
Professional
Reviews
Contents


Shipping

Shipping with UPS Express worldwide

You might also like

Best ice cream book. The secrets of ice cream by Angelo Corvitto
Quick view

The secrets of ice cream - Angelo Corvitto

Price 94.00€
31 reviews
4th EDITION Learn how to prepare the best possible top quality ice-cream,  adapted to your own needs and own means.  
Quick view

-12°C Gelato - Bas van Haaren & Nils Hendrikse

Price 59.90€
3 reviews
How do you create your own Gelato recipes based on pure ingredients, which raw materials do you use and how do you adjust them into...
Book Gelatology de Paolo Cappellini
Quick view

Gelatology - Paolo Cappellini

Price 115.00€
Il libro Gelatology di Paolo Cappellini spiega tutto ciò che c’è da sapere sulla produzione del gelato artigianale . Disponibile in italiano, è...
Quick view

Essence - Jesús Escalera

Regular price 69.90€ -5% Price 66.41€
12 reviews
Essence by Jesús Escalera. The importance of aromas in the creation of new ice creams and desserts.  A different manual full of practical...
  • -5%

Books combo:

Book The Vegan Ice Cream Bible: 120 Recipes for Ices, Sorbets and Frozen Desserts by Lucy Allary
Quick view

The Vegan Ice Cream Bible: 120 Recipes for Ices, Sorbets and Frozen Desserts - Lucy Allary

Price 39.90€
2 reviews
Lucy Allary developed the concept of creamy, plant-based ice cream and, due to its success, opened a vegan ice cream parlor in 2020. As much...
MÁS book by Mario Masiá. Artisan toppings and marble decoration for the ice cream
Quick view

MÁS, Artisan toppings and marble decoration for the ice cream - Mario Masiá

Regular price 25.00€ -10% Price 22.50€
9 reviews
Toppings and ice cream form a perfect pairing in a book that goes through solid chocolate, fruit and its possibilities, marbling, and chunks.
  • -10%
Book La Frittura in Pasticceria by Franco Antoniazzi, Massimo Carnio
Quick view

La Frittura in Pasticceria - Franco Antoniazzi, Massimo Carnio

Price 50.00€
Immerse a carefully and diligently prepared product into previously heated fat until the desired golden brown. This is the essence of frying .
Quick view

Fundamentos Científicos de la Heladería

Price 20.00€
4 reviews
The University of Alicante brings together a complete approach to the world of ice cream from different aspects such as chemistry and food...
Quick view

-12°C Gelato - Bas van Haaren & Nils Hendrikse

Price 59.90€
3 reviews
How do you create your own Gelato recipes based on pure ingredients, which raw materials do you use and how do you adjust them into...
Quick view

True Bread - Ebook

Price 9.90€
3 reviews
Compendium of Spanish, French and Italian specialties executed with solvency and explained as it is, with no gimmicks or catches
Flan book. 51 unpublished flan recipes by many great pastry chefs.
Quick view

Flan - François Blanc

Price 29.90€
1 review
51 unpublished flan recipes by many great pastry chefs.
so cool.. magazine 1. Best ice cream magazine. Best ice cream recipes
Quick view

so cool.. No 1

Price 30.00€
9 reviews
First world's signature ice cream magazine On the cover, Frozen croissant with apple tatin by David Gil and Albert Soler

Books for Chefs
  • About us
  • Contact
  • Delivery and return policy
  • Privacy policy
  • Terms and conditions of use

Books for Chefs - Vilbo Ediciones y Publicidad SL

C/Carmen, 4-6 - 08172 Sant Cugat del Vallès
Barcelona (España)

Llamar ahora: (+34) 93 590 26 66

Email: info@booksforchefs.com

  • YouTube
  • Vimeo
  • Instagram

Copyright © 2020 Vilbo ediciones y publicidad, s.l. Todos los derechos reservados.

Filters