Heladería

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12°C Gelato book by Bas van Haaren and Nils Hendrikse, available at Books for Chefs

12°C Gelato book by Bas van Haaren and Nils Hendrikse, available at Books for Chefs 2

Ice Cream

-12°C Gelato - Bas van Haaren & Nils Hendrikse

How do you create your own Gelato recipes based on pure ingredients, which raw materials do you use and how do you adjust them into exciting, high level frozen desserts? That is -12°C Gelato.

-30%

Ice Cream

30 indispensable ice creams - Jaume Turró

Books for Chefs

30H

24.43€ 34.90€

GOURMAND WORLD COOKBOOK AWARDS 2018 30 indispensable ice creams and sorbets have been selected to produce a suitable display case, at the same level as a more pluralistic, demanding, and informed clientele.

Buy Ice Cream, artisanal ice cream recipe book

-30%

Ice Cream

Artisanal ice cream recipe book

Books for Chefs

ICR

20.30€ 29.00€

Ice Cream, an extensive recipe book with the main ice cream families. 245 recipes by 82 chefs of recognized international prestige.

Book Avanguardia Gelato by Paolo Brunelli

Ice Cream

Avanguardia Gelato - Paolo Brunelli

DB Information

AVGE

69.00€

The ice cream masters Paolo Brunelli, Gianfrancesco Cutelli, Alberto Marchetti, and Andrea Soban come together in a unique book, written in Italian, highlighting the trend towards a more natural ice cream in Italy.

Digital Edition - so cool.. magazine No. 1

Digital Edition - so cool.. magazine No. 1 2

Ebooks

Digital Edition - so cool.. No 1

Books for Chefs

SC1-DIGITAL

19.00€

When you buy an ebook from Books For Chefs, you’re not just purchasing a digital file—you’re supporting a community of chefs, photographers, writers, and designers who pour their talent and passion into every page. We kindly ask you to respect their work: please don’t share, resell, or upload our ebooks!

Gelato, Sorbetto, Granita, and Cold Desserts by Yoo Siyeon

Gelato, Sorbetto, Granita, and Cold Desserts by Yoo Siyeon 2

Shipping in September

Ice Cream

Gelato - Yoo Siyeon

Otros

GELATOKR

89.90€

This book explains all the processes of making gelato, sorbetto, granita, and cold desserts and includes all the theories and how to formulate recipes necessary for production.

Ice Cream

Helados - Guido Tassi

Otros

HELADOSARG

89.90€

Ice cream in Argentina is a tribute to the ice cream tradition that beats in every corner of the country. Through a personal and passionate approach, Guido Tassi, with more than two decades of experience as a chef, invites us to explore the universe of ice cream as a perfect intersection of technique, craftsmanship, and culture.

Book Helados: Los secretos del maestro heladero by Delacrem de Massimo Pignata

Book Helados: Los secretos del maestro heladero by Delacrem de Massimo Pignata 2

Ice Cream

Helados: Los secretos del maestro heladero de Delacrem - Massimo Pignata

Otros

MPIGNATA

24.95€

Massimo Pignata encourages us to enjoy ice creams and sorbets and teaches us how to prepare them with seasonal fruits and vegetables following the traditional techniques of Italian artisan gelato making.

MÁS book by Mario Masiá. Artisan toppings and marble decoration for the ice cream

-30%

Ice Cream

MÁS, Artisan toppings and marble decoration for the ice cream - Mario Masiá

Books for Chefs

MAS

17.50€ 25.00€

Toppings and ice cream form a perfect pairing in a book that goes through solid chocolate, fruit and its possibilities, marbling, and chunks.

Ice Cream

Progetto Gelato - Andrea Soban

Italian Gourmet

PROGE

74.90€

The renowned Italian ice cream maker Andrea Soban publishes Progetto Gelato - Making Italian Gelato. In this editorial project, ice cream making is approached from two perspectives, artisan and entrepreneur.

Book Scienza e Tecnologia del Gelato Artigianale by Luca Caviezel

Ice Cream

Scienza e Tecnologia del Gelato Artigianale - Luca Caviezel

Otros

STGA

65.00€

Luca Caviezel reworks, deepens, and updates his seminal work, reintroducing to the world of Artisan Gelato the new edition of "Scienza e tecnologia del gelato artigianale" (Science and Technology of Artisan Gelato).

so cool..

so cool.. No 1

Books for Chefs

SC1

30.00€

First world's signature ice cream magazine On the cover, Frozen croissant with apple tatin by David Gil and Albert Soler

so cool..

so cool.. No 2

SC2

30.00€

Making the impossible possible

so cool..

so cool.. No. 3

Books for Chefs

SC3

30.00€

HARDCOVER FORMAT so cool.. magazine 3 explores ice cream through nostalgia and play, featuring global creatives who transform ice cream into a cultural and gastronomic experience.

Book The Gelato You Are Looking For by Martino Liuzzi

Book The Gelato You Are Looking For by Martino Liuzzi 2

Ice Cream

The Gelato You Are Looking For - Martino Liuzzi

Otros

TGYALF

50.00€

The journey of a functional food between study and innovation The Gelato You Are Looking For codifies all his knowledge on the ingredients, with practical application in 30 recipes, from classic to “savoury” flavours. Becoming a precious tool in the laboratory.

Ice Cream

The secrets of ice cream - Angelo Corvitto

Books for Chefs

LSDH5

94.00€

5th EDITION Learn how to prepare the best possible top quality ice-cream, adapted to your own needs and own means.

Ice Cream

The Vegan Ice Cream Bible: 120 Recipes for Ices, Sorbets and Frozen Desserts - Lucy Allary

Otros

VEGANICE

39.90€

Lucy Allary developed the concept of creamy, plant-based ice cream and, due to its success, opened a vegan ice cream parlor in 2020. As much as possible, she uses carefully selected fresh, seasonal and organic ingredients, paying special attention to fair trade products.

Out-of-Stock

Ice Cream

Gelatology - Paolo Cappellini

Otros

GELATOLOGY

115.00€

Il libro Gelatology di Paolo Cappellini spiega tutto ciò che c’è da sapere sulla produzione del gelato artigianale. Disponibile in italiano, è composto da due volumi che trattano sia aspetti pratici che scientifici.

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I Am Not a Gelato Ice Cream Book by Paolo Brunelli

Out-of-Stock

Ice Cream

I Am Not a Gelato - Paolo Brunelli

BRUNELLI

40.00€

This is not a recipe book, nor can it be considered a biography in the strict sense of the best Italian gelato maker, Paolo Brunelli.

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Out-of-Stock

Ice Cream

Ice Cream According to Østerberg

Otros

ICECREAM-OSTER

49.90€

Ice cream according to Østerberg is all about being creative, understanding the science of ice cream and having fun along the way. The recipes are presented in a clean and minimal design so that all the focus remains on what is important – ice cream.

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Offbeat - Andrey Dubovik

so good.. no. 35

Dulcypas

Arte Heladero

Saber y Sabor

Dulcypas

Arte Heladero

Saber y Sabor

Heladería

-12°C Gelato - Bas van Haaren & Nils Hendrikse

30 indispensable ice creams - Jaume Turró

Artisanal ice cream recipe book

Avanguardia Gelato - Paolo Brunelli

Digital Edition - so cool.. No 1

Gelato - Yoo Siyeon

Helados - Guido Tassi

Helados: Los secretos del maestro heladero de Delacrem - Massimo Pignata

MÁS, Artisan toppings and marble decoration for the ice cream - Mario Masiá

Progetto Gelato - Andrea Soban

Scienza e Tecnologia del Gelato Artigianale - Luca Caviezel

so cool.. No 1

so cool.. No 2

so cool.. No. 3

The Gelato You Are Looking For - Martino Liuzzi

The secrets of ice cream - Angelo Corvitto

The Vegan Ice Cream Bible: 120 Recipes for Ices, Sorbets and Frozen Desserts - Lucy Allary

Gelatology - Paolo Cappellini

I Am Not a Gelato - Paolo Brunelli

Ice Cream According to Østerberg