Artisanal ice cream recipe book
Ice Cream, an extensive recipe book with the main ice cream families. 245 recipes by 82 chefs of recognized international prestige.
As complete as it is universal and by the best chefs
The new Artisanal Ice Cream Recipe Book gathers 245 recipes published in the magazine Arte Heladero during the last few years and signed by the best professionals from around the world. They are arranged alphabetically and are grouped into a total of 13 ice cream families with their sections and sub-sections.
In its evolution Arte Heladero has opened the doors of the magazine to collect very different approaches to ice cream, from those strictly related to ice cream workshops, pastry, and restauration. Ice cream is, thus, the common denominator of authors who have much to contribute and who add their professional baggage to the ice cream tradition. Precisely because of the variety of ways of understanding the formulation and the gastronomic contexts in which ice cream is found, each recipe is accompanied by useful information on the type of creation in which it is presented and its serving temperature. Thus, it is indicated in the recipe if the ice cream is conceived for the display case in an ice cream shop, a restaurant dessert, an ice cream cake, and a long etcetera.
Around 82 authors with a dozen nationalities are well represented in this recipe book in a wide range of creations that belong to families as different as cocoa and chocolate ice creams, spice and aromatic herb creams and sorbets, liquor creams and sorbets...
In short, it is a valuable tool for making multiple combinations of all kinds of recipes by chefs of proven solvency. By combining creations of different families, one can customize, for example, a vanilla ice cream with original sauces and toppings; or more complex compositions such as an ice cream cake, ice cream cups, desserts, sandwiches, and other products from the personal selection of endless ice creams, sorbets, cakes, sablés, mousses, coatings, and decorations. From this point of view, Ice Cream. Artisanal Ice Cream Recipe Book provides everything necessary for each chef to compose their own creation and find its most appropriate and non-transferable application.
The 13 ice cream families
- White creams
- Egg yolk creams
- Cocoa and chocolate ice creams
- Nut ice creams
- Fruit creams
- Fruit sorbets
- Spice and aromatic herb creams and sorbets
- Liquor creams and sorbets
- Frozen creams
- Savory ice creams and sorbets
- Soft serve ice cream
- Cold drinks
Languages: english & spanish
- 21 x 21 cm
- Bilingual (English and Spanish)
- 82 chefs
- 202 pages
- Published in
- 0,6 kg
Afechkou M. published the 03/05/2023 following an order made on 12/04/2023
Anonymous customer published the 26/04/2021 following an order made on 19/04/2021
Anonymous customer published the 04/01/2021 following an order made on 19/12/2020
Good book. But it has some spelling mistakes
Anonymous customer published the 27/04/2020 following an order made on 20/04/2020
Average, missing photos
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