Library:

‘The secrets of ice-cream. Ice-cream without secrets’ is much more than just a simple ice-cream making manual for ice-cream makers. It is an essentially practical book so that every gastronomy professional in general (cooks, pastry makers, ice-cream makers, catering...) can make the best ice-cream possible, adapted to their own needs and their own means. This work provides a great amount of really innovative elements. A thorough analysis of each of the questions in relation to the ingredients, elaboration processes, serving temperatures, conservation, transport, display and sale, all the ice-creams perfectly grouped in different familes, a totally understandable use of language, an agile and dynamic design, make this book a truly priceless tool.

Hardback

ISBN-13: 978-8493758431 Pages: 391

Published: 2011

Language: English/Spanish