-12°C Gelato by Bas van Haaren & Nils Hendrikse (EN)
Gelato theory and recipes covering formulation, ingredients, serving temperature, and refined frozen desserts.
Sale price$98.95 CAD
In stock
30 Indispensable Ice Cream (EN/ES)
Practical ice cream and sorbet recipes designed for balanced and commercially appealing display cases.
Sale price$71.95 CAD
In stock
Mas: Artisan Toppings and Marble Decoration for the Ice Cream (EN/ES)
Artisan ice cream toppings covering chocolate, fruit, marbling, chunks, texture, and sub-zero pairing.
Sale price$62.95 CAD
In stock
So Cool Ice Cream Magazine #1 (EN)
Modern ice cream exploring advanced techniques, plant-based ideas, flavour, science, and global trends.
Sale price$49.95 CAD
In stock
So Cool Ice Cream Magazine #2 (EN)
Advanced ice cream and sorbet exploring formulation, plant-based innovation, flavour development, and science.
Sale price$56.95 CAD
In stock
So Cool Ice Cream Magazine #3 (EN)
Ice cream through nostalgia and play, exploring flavour, texture, format, storytelling, and presentation.
Sale price$56.95 CAD
In stock
The Secrets of Ice Cream by Angelo Corvitto
Technical ice cream formulation covering balance, serving temperature, freezing behaviour, and structure.
Sale price$159.95 CAD
Pre-order available