The secrets of ice cream. Ice cream without secrets


New product

An encyclopedic book that summarizes like few others one of the most complete formulation philosophies that has created a following worldwide.

More details


94,00 €

This ice-cream master suggests some sort of pure logical game which ends up by seducing you, regardless of one’s level of expertize in ice-cream making. Almost without realizing it, you assume the rules of the game and start to use his terminology. You soon master concepts such as the AFP, the SP, the ser-ving temperature... and the pieces start to fit together. The ultimate reward is balance, which is achieved by means of a careful system of compensations where there is no place for chance.

You can spend several hours theorizing with Angelo on how  to make the best ice-cream possible. As you find the answer to some questions, new  queries arise, which you manage to work out and so on. I can assure that this is a highly nourishing exercise, even for those who are not professional in the industry.

This ice-cream game is nothing other than a well-defined rigurous method, perfectly built, with no fissures, which aims at the elaboration of the best possible top quality ice-cream. A method which is the result of long years in the profession, of experience, and above all, a result of the infinite restlessness of a professional who has been researching every single day throughout his career.

‘The secrets of ice-cream. Ice-cream without secrets’ is much more than just a simple ice-cream making manual for ice-cream makers. It is an essentially practical book so that every gastronomy professional in general (cooks, pastry makers, ice-cream makers, catering...) can make the best ice-cream possible, adapted to their own needs and their own means.

This work provides a great amount of really innovative elements. A thorough analysis of each of the questions in relation to the ingredients, elaboration processes, serving temperatures, conservation, transport, display and sale, all the ice-creams perfectly grouped in different familes, a totally understandable use of language, an agile and dynamic design, make this book a truly priceless tool.

  • Size 24,5 x 29,7 cm
  • Language Bilingual (English and Spanish)
  • ISBN-13 978-84-937584-3-1
  • Author/s Angelo Corvitto
  • Hardcover 392 pages
  • Published in 2004
  • Weight 3,5 kg
Product Reviews
  • Number of Reviews : 18
  • Average Grade : 4.4 /5
  • Adrian S.
  •  the 21/09/2020
  • 5/5
Outstanding book, if you would like to learn about Ice Cream. The passion of the author really pulls you in, and you can't stop reading it.
  • Kent B.
  •  the 13/08/2020
  • 1/5
Bull shit bok its disipointment over that bok not Wort the money
› Comment from Books For Chefs the 16/07/2020

Sorry to hear that, Kent. We understand your disappointment for the delay due to the shipping company. Our agents are working to send it again asap.

Show exchanges
  • Franky R.
  •  the 09/07/2020
  • 5/5
Amazing book about the science behind gelato. Lot's to learn!
  • Lorena E.
  •  the 05/05/2020
  • 5/5
Love it!
  • Richard W.
  •  the 27/04/2020
  • 4/5
Great starting point for ice cream making
  • Leo L.
  •  the 26/01/2020
  • 3/5
Spanish book with poor English translation beside the Spanish
  • Christian M.
  •  the 22/12/2019
  • 3/5
Content in general seems to be great, but...all English translation text is printed in LIGHT GREY and tiny font. Completely illegible and therefore unfortunately pretty much useless. Plus, the paper smells bad. Sounds ridiculous but is true.
› Comment from Books For Chefs the 25/11/2019

We're sorry to hear about it. The size of the font is the same for both english and spanish, maybe the light grey could be difficult to read depending on the light. We'll consider it for next issues.

  • Sebastian P.
  •  the 15/09/2019
  • 5/5
Very professional service, solid company despite the long distance books arrived from the payment after 48 hours. Thank you very much and I recommend it.
  • Lucilia E.
  •  the 16/05/2019
  • 5/5
Muito bom.
  • Ciprian S.
  •  the 13/04/2019
  • 5/5
  • Arthur M.
  •  the 06/12/2018
  • 5/5
Perfect book for the proffesional chefs
  • Stefano O.
  •  the 10/11/2018
  • 5/5
great book
  • Carlos J.
  •  the 16/10/2018
  • 5/5
  • Mulan S.
  •  the 10/09/2018
  • 5/5
Dilivery so fast &good pack
  • Michel A.
  •  the 24/07/2018
  • 4/5
Awesome book about icecream and understanding the essential pieces. Only complaint is that the english text is smaller than the spanish (my wife who the book was for complained about the english text size wich was not enjoyable to read for her as she does not understand spanish)
  • Per M.
  •  the 10/07/2018
  • 5/5
Fantastic book! Just what I was looking for!!
  • Anne P.
  •  the 08/03/2018
  • 5/5
  • Melanie E.
  •  the 04/12/2017
  • 5/5
The tome is a requested gift for my pastry/dessert chef son
More reviews...

Customers who bought this product also bought:

9 other products in the same category: