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The Secrets of Ice Cream (EN/ES)
The Secrets of Ice Cream (EN/ES)
The Secrets of Ice Cream (EN/ES)
The Secrets of Ice Cream (EN/ES)
The Secrets of Ice Cream (EN/ES)
The Secrets of Ice Cream (EN/ES)
The Secrets of Ice Cream (EN/ES)
The Secrets of Ice Cream (EN/ES)
The Secrets of Ice Cream (EN/ES)
The Secrets of Ice Cream (EN/ES)

The Secrets of Ice Cream (EN/ES)

Gusta Supplies

$159.95

An encyclopedic book that summarizes like few others one of the most complete formulation philosophies that has created a following worldwide.

This ice-cream master suggests some sort of pure logical game which ends up by seducing you, regardless of one’s level of expertise in ice-cream making. Almost without realizing it, you assume the rules of the game and start to use his terminology. You soon master concepts such as the AFP, the SP, the serving temperature... and the pieces start to fit together. The ultimate reward is balance, which is achieved by means of a careful system of compensations where there is no place for chance.

You can spend several hours theorizing with Angelo on how to make the best ice-cream possible. As you find the answer to some questions, new  queries arise, which you manage to work out and so on. I can assure that this is a highly nourishing exercise, even for those who are not professional in the industry.

This ice-cream game is nothing other than a well-defined rigorous method, perfectly built, with no fissures, which aims at the elaboration of the best possible top quality ice-cream. A method which is the result of long years in the profession, of experience, and above all, a result of the infinite restlessness of a professional who has been researching every single day throughout his career.

‘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 families, a totally understandable use of language, an agile and dynamic design, make this book a truly priceless tool.

• Language: English & Spanish
• Author(s): Angelo Corvitto
• 392 pages
• Published in 2004

Gusta Supplies goes above and beyond to source specialty products for your gustatory enjoyment. Did you know? The stem "Gusta" is found in the word "gustation", which means the sense of taste. Gusta, as such, is literally the "root of taste". We know, shopping here, you must have a good taste!

Inventory Last Updated: May 21, 2022

Customer Reviews

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K
Karin Carter
Most Amazing Ever! Truly is The Secret of Ice Cream!!

Just bought Musso Lello Ice cream maker. Have spent 3 weeks digging into the science of gelato. Bought Gelato Messina, as it was advertised to be the best Gelato recipie book, explaining the science. Was very disappointed. Found a BEST ICE CREAM COOKBOOK REVIEW LIST, and this book was at top of list, targeted at professionals. With what I had learned over the last 4 weeks, in conjunction with the book review on The Science of Ice Cream site, I decided to order this recipie book. All I can say is OMG, OMG......the best truly spectacular real Italian gelato. So far I've made Blood Orange Sorbetti, and Hazelnut Gelato. I am in heaven. True, this is a book aimed at professionals, but it does explain the process for small batch, which is the method I have been following. It helps that I already have the stick blender and the Sous Vide. LOVE, LOVE LOVE.

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