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The secrets of ice cream - Angelo Corvitto
4th EDITION
Learn how to prepare the best possible top quality ice-cream, adapted to your own needs and own means.
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).
Scienza e Tecnologia del Gelato Artigianale - Luca Caviezel
65.00€
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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).
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.
- Language
- Italian
- ISBN-13
- 978-88-96027-27-1
- Hardcover
- 696 pages
- Weight
- 2.1 kg
- Skill Level
- Professional
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