The secrets of ice cream - Angelo Corvitto
Best technical book on gelato making - 3rd Edition🍦
Learn how to prepare the best possible top quality ice-cream, adapted to your own needs and own means.
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 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 families, a totally understandable use of language, an agile and dynamic design, make this book a truly priceless tool.
Considered the best technical book on gelato making, ready to discover it?
- 24,5 x 29,7 cm
- Bilingual (English and Spanish)
- Angelo Corvitto
- 392 pages
- Published in
- 2.6 kg
Jevgenij %. published the 11/12/2021 following an order made on 30/11/2021
It costs its value
Lesly C. published the 25/11/2021 following an order made on 21/10/2021
A lot of information is like the Bible of ice cream.
Anonymous customer published the 26/04/2021 following an order made on 19/04/2021
My new ‘bible’
Anonymous customer published the 04/04/2021 following an order made on 27/03/2021
Definition of ice cream
The quality of the ingredients
Selecting the best ingredients
Technique: the balance of the mixture, basic ingredients, air, water, fats, skimmed milk powder, sugars, emulsifiers and stabilizers.
Methods: elaboration process, other elaboration processes, roner, pacojet, preliminary preparation of some raw materials.
Formulation ice cream families: white creams, yogurt creams, egg yolk creams, fruit sherbets, fruit creams, chocolate creams, nut creams, tea, spice, herb and aromatic plant cream, tea, spice, herb and aromatic plant sherbets, ‘savory’ creams, ‘savory’ sherbets, alcohols in ice cream, liquor creams, liquor sherbets, champaigne or cava fruit sherbets.
Appendixes: diet creams and sherbets, ice cream making clichés, ice cream defects, general table of ingredients, glossary, index of formulas
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