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Ice Cream, Artisanal Ice Cream Recipe Book
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Ice Cream, Artisanal Ice Cream Recipe Book Features
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Ice Cream, Artisanal Ice Cream Recipe Book: Arte Heladero presents a new great compilation of recipes of recent years with the endorsement of world-renowned chefs; ice Cream, Artisanal Ice Cream Recipe Book, gathers 13 ice cream families with its sections and sub-sections and 245 recipes alphabetically ordered
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The reader will find a wide range of creations that belong to families as diverse as 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, and complements
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The book has the endorsement of 82 professionals who come to ice cream from very different perspectives: the ice cream tradition, haute cuisine, and pastry
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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 so on
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202 pages, English and Spanish, with 82 chef authors; ISSN 1578-7206; ISBN-13 978-84-946323-6-5; book dimensions 8-5/16 inch left to right by 7-7/8 inch top to bottom by 1/2 inch thick, book weight 1-1/4 pound
About Ice Cream, Artisanal Ice Cream Recipe Book
This book -- in English and Spanish -- gathers 245 recipes published in the magazine Arte Heladero 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.
