Description
This book is the result of the professional journey of Jaume Turró, one of the most prestigious ice cream makers, and Spanish Ice Cream Champion 2012. The author proposes ice creams of great acceptance like vanilla, universal classics like stracciatella, gastronomic proposals like dark chocolate ice cream and ice creams that define our identity as professionals, like strawberry.
This book is not only an excellent ally to launch a showcase different from the competition, in which each recipe is enriched with contextual information on its origin, technical comments on the parameters chosen, tips and tricks. It is a recipe book that assumes the gastronomic value that ice cream should have and that does not turn its back on the habits that are nowadays imposed on food trends, through the use of low-fat products and good formulations. To this end, one of the premises explained in the book is that the technological ingredients fulfill their function within the recipe without the ice cream losing its strength and sharpness in the mouth.
Awards: Best Ice Cream Book in the World 2018 (by Gourmand World Cookbook Awards).
Language: Spanish/English
144 pages
