An encyclopedic book that summarizes like few others one of the most complete formulation philosophies that has created a following worldwide.
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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.
Hendrik D. published the 26/04/2021 following an order made on 19/04/2021
My new ‘bible’
Becky F. published the 04/04/2021 following an order made on 04/04/2021
Adrian S. published the 21/09/2020 following an order made on 21/09/2020
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. published the 13/08/2020 following an order made on 13/08/2020
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.
Comment from Kent B. the 16/07/2020
How the hell did you guys fool yourself, did you really think it's a good decision to send me a new book? Explain what I'm going to do with two more books. It's certainly your company's policy, but I'm not at all surprised that you behave that way towards a customer.
Franky R. published the 09/07/2020 following an order made on 09/07/2020
Amazing book about the science behind gelato. Lot's to learn!
Lorena E. published the 05/05/2020 following an order made on 05/05/2020
Richard W. published the 27/04/2020 following an order made on 27/04/2020
Great starting point for ice cream making
Anonymous A. published the 26/01/2020 following an order made on 20/01/2020
Spanish book with poor English translation beside the Spanish
Anonymous A. published the 22/12/2019 following an order made on 04/07/2019
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.
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