The University of Alicante brings together a complete approach to the world of ice cream from different aspects such as chemistry and food safety, accompanied by a collection of ice cream recipes. Only in Spanish
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The University of Alicante (UA) brings together a complete approach to the world of ice cream from different aspects such as chemistry and food safety, accompanied by a collection of ice cream recipes created by great professionals in a huge book.
Preceded by the great formative work of the Expert Course in Artisan Ice Cream Production, the book Fundamentos Científicos de la Heladería is presented. It gathers the collaborations of all the teachers who have taught in what is considered the most complete teaching proposal in Spain by chapters, endorsed and promoted jointly by the University of Alicante (UA) and Anhcea, the national association of ice cream makers in Spain.
The editors, Juan Mora and Salvador Maestre, have worked for many years as teachers of the Department of Chemistry of the UA and are the ones responsible for the Expert Course since its first edition. The book takes a complete view of ice cream, from the university sciences that study ice cream to the more practical side that the ice cream makers provide in the form of recipes, going through the history of the product and the journalistic analysis of the sector in the world that Arte Heladero provides. Thus, very interesting sections are included that approach ice cream from facets as different as chemistry, bromatology, nutrition, alimentary hygiene, the physical-chemical analysis of the sensory values of ice cream, and varied recipes, signed by high-end ice cream makers such as Carlos Arribas, Enrique Coloma, Pablo Galiana, Mario Masiá, Marc Piqué, Adolfo Romero, Antonio Sirvent, and Félix Llinares.
Due to the depth and breadth of contents, Fundamentos Científicos de la Heladería will surely become a reference and a book to consult for all those interested in the trade and ice cream.
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