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AH is a compilation of ice cream recipes taken from the prestigious magazine Arte Heladero (Artisanal Ice Cream), which draws on more than 30 years of experience. The book brings together more than 200 current recipes that have appeared in the magazine. They are organized into 13 groups and accompanied by technical articles about the processes used in the making of ice cream.
Get further insight into the key aspects of ice creams, sorbets, ices, slushes, semifreddoes and other elements that can enhance your frozen desserts. Explore the additions of marbling, coatings, biscuit layers, and crunchy pastry to your frozen creations. This collection offers you ideas for the elements that help create more complex products with original flavor combinations and textures. This book was assembled for culinary professional and will be a reference for years to come.
• Technical articles on the processes involved in the making of ice cream, written by Pablo Galiana and Enrique Coloma.
• 217 recipes.
• 81 professionals.
• 13 groupings of ice creams and accompaniments.
• 199 pages.
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