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Orange sorbets made with enzymes by Albert Soler and David Gil, nitrogen ice cream desserts by Grachev Artem, Yon Gallardo's infusions... All this and much more in Arte Heladero 216.
Arte Heladero 216 - II/2024
15.90€
Orange sorbets made with enzymes by Albert Soler and David Gil, nitrogen ice cream desserts by Grachev Artem, Yon Gallardo's infusions... All this and much more in Arte Heladero 216.
This issue covers a wide range of topics related to the world of ice cream:
- Recipes for various types of ice creams, gelatos, sorbets, pastries, and desserts. These recipes can range from traditional classics to innovative creations from renowned chefs and ice cream experts.
- Techniques: insights into the latest techniques and trends in the ice cream industry.
- Profiles and Interviews: Arte Heladero features interviews and profiles of prominent figures in the world of ice cream and pastry, including chefs, artisans, and industry leaders. These articles often provide insights into their creative processes, inspirations, and career journeys.
- You will discover the orange sorbets made with enzymes by Albert Soler and David Gil, nitrogen ice cream desserts by Grachev Artem, Yon Gallardo's infusions... All this and much more in Arte Heladero 216.
Overall, Arte Heladero serves as a comprehensive resource for professionals and enthusiasts in the ice cream and pastry industry, offering inspiration, education, and insights into this creative and delicious field.
- Size
- 28,5 x 22 cm
- Language
- Spanish
- Author/s
- Check out the summary
- Softcover
- 162 pages
- Weight
- 0.7 kg
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