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Essence by Jesús Escalera. The importance of aromas in the creation of new ice creams and desserts.
A different manual full of practical keys that will allow the professionals of ice cream, pastry and sweet cuisine in general to create successful and surprising taste combinations.
Essence - Jesús Escalera
69.90€
Essence by Jesús Escalera. The importance of aromas in the creation of new ice creams and desserts.
A different manual full of practical keys that will allow the professionals of ice cream, pastry and sweet cuisine in general to create successful and surprising taste combinations.
Did you know that the vanilla aroma can be found in different fruits, such as banana or fig, in spices such as tonka bean, in fennel seeds, and in liquors such as bourbon or in some aged rums?
More and more studies are highlighting the great importance of aromas in gastronomy. But how to master them? Is it possible to create ice creams and desserts with aroma as a starting point, such as vanilla? Master pastry chef Jesús Escalera has been demonstrating for years in his Postrería in Guadalajara (Mexico) that it is indeed possible.
Why in Essence necessary?
- To delve into a new and fascinating creative method, starting from the aromatic profile of the ingredients.
- To bring a technical and complete approach to the world of ice cream for both ice cream makers and pastry chefs.
- To highlight the potential of ice cream in gastronomy.
- To discover a simple and practical classification of aromas, adapted to the needs of ice cream, pastry and cuisine professionals.
- To explore the inexhaustible creativity of Jesús Escalera, one of the most versatile and world-renowned pastry chefs.
The book consists of a first theoretical part, which:
- Reveals the keys to good ice cream
- Teaches how to formulate in a practical way
- Explains what flavor is and how to enhance it
- Classifies the main aromas in a simple way
- Details a new way of creating desserts and ice creams.
The second part offers 45 ice cream recipes with very different aromatic profiles and over 30 desserts and preparation suggestions. Each proposal is perfectly contextualized so that every professional gets to know in depth the creative process followed by Jesús Escalera.
- Language
- Spanish
- Language
- English
- ISBN-13
- Author/s
- Jesús Escalera
- Hardcover
- 444 pages
- Published in
- 2024
- Skill Level
- Professional
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Charlotte D. published the 09/04/2025 following an order made on 08/04/2025
5/5
it’s one of the most fascinating books I’ve come across in the pastry world. For anyone working in pastry or ice cream, or even those who just have a deep passion for it, I can’t recommend this book enough. It’s a great mix of theory and practice, with a heavy focus on creativity and innovation. Definitely worth adding to your collection. This book really dives into the power of aromas in creating exceptional ice creams and desserts, something I hadn’t fully appreciated before.
Sara B. published the 03/04/2025 following an order made on 02/04/2025
5/5
From the moment I opened Essence, I knew it was something special. The recipes, techniques, and philosophy behind each creation make this book an essential addition to any pastry/ice cream chef’s collection. The quality of the book is outstanding, and delivery was quick and smooth!!! thank you, im learning so much!
Ivan S. published the 12/11/2024 following an order made on 06/11/2024
5/5
++++
EMMA-LOUISE V. published the 29/08/2024 following an order made on 20/08/2024
5/5
A beautiful book which will be treasured for many years.
GENERAL THEORY OF ICE CREAM
THEORY OF FLAVOR
THEORY OF AROMAS
RECIPES
GREEN AROMAS
FLORAL AROMAS
REFRESHING AROMAS
PASTRY AROMAS
WARM AROMAS
ROASTED ANIMAL + CHEMICAL + UNPLEASANT AROMAS
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