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The secrets of ice cream - Angelo Corvitto
4th EDITION
Learn how to prepare the best possible top quality ice-cream, adapted to your own needs and own means.
First world's signature ice cream magazine
On the cover, Frozen croissant with apple tatin by David Gil and Albert Soler
so cool.. No 1
30.00€
First world's signature ice cream magazine
On the cover, Frozen croissant with apple tatin by David Gil and Albert Soler
The best of the world's ice cream in so cool..magazine.
Edited and Published by so good.. magazine
It was born with the objective of showing the most advanced works in the world's ice cream industry from a double perspective, technical innovation and creativity in its broadest sense (presentation and product concept). An international magazine, published annually and in English, which until a few years ago seemed impossible to imagine, everything was yet to be done in a discipline that had settled for a profitable bulk product by definition and in which nothing else was needed to seduce the most demanding public.
However, our experience in sweet gastronomy has given us the opportunity to be privileged witnesses of a notable and constant evolution in ice cream, which has currently led it to this stage of full maturity. It is the starting point of a magazine that selects the highlights of a product that is as versatile as it is gastronomic, as technical as it is creative, with an enormous potential.
The first issue of so cool..magazine gathers 20 great articles signed by 23 professionals from around the world, spread over 306 pages. An authentic festival of signature ice cream with technical articles on topics as varied as vegan frozen pastries (Jordi Puigvert); the possibilities of a new ingredient, green vanilla (Jordi Guillem and Eric Miete); ice creams made from the most complex wines of the DO Marco de Jerez (Carlo Guerriero); and the application of enzymes in ice cream (Albert Soler and David Gil), and more.
But we also review the most creative proposals in terms of presentation, ingredients, and product concept by Emmanuel Ryon, Luca Bernardini, Jérémie Runel, Jordi Roca, Jean-Thomas Schneider, Martín Lippo, Nils Hendrikse, Carolina Barragán, Pawel Petrykowski, and Cathrine Osterberg, among many others. Features, technical articles, interviews, step-by-step photos and a large number of recipes signed by the world's most prestigious authors await you in an unrivaled ice cream magazine. Welcome to the first chapter of a new love story with ice cream as the main star!
- Language
- English
- Author/s
- Check out the summary
- Semi Hardcover
- 306 pages
- Published in
- 2023
- Weight
- 2.1 kg
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Claudio T. published the 11/10/2024 following an order made on 27/09/2024
3/5
for the price i was expecting a hardcover. Too much advertising on the book
Comment from Books for Chefs the 28/10/2024
We are sorry to hear that you feel there is a lot of advertising in our SoCool magazine.
As a publishing house with more than 45 years of experience in the professional bakery, ice cream and foodservice sector, we are very careful about the balance between the content we offer and the advertising. We are aware that the content is the most valuable part for the reader and that is why we have a limited number of pages for advertising, so much so that once they are full we are forced to reject more requests from other companies.
For many editions we have maintained the same number of total pages for both content and advertising.
We hope you understand.
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Fabio M. published the 03/05/2024 following an order made on 28/04/2024
5/5
Very inspiring 🤩
Jolyon Y. published the 01/05/2024 following an order made on 25/04/2024
5/5
Enriched. Rich f men. Jan
Azad R. published the 14/12/2023 following an order made on 03/12/2023
4/5
Very interesting and useful
David Gil & Albert Soler - Enzimes. A new way of approaching ice cream.
Emmanuel Ryon - The class
Luca Bernardini - In defense of semifreddo
Joane Yeoh - Memorable experiences
Jérémie Runel - When creativity has no end
Carlo Guerriero - Capturing the essence of wine
Jordi Roca - The fun side of ice cream
Jordi Guillem & Eric Miete - Green vanilla Much more than just a spice
Jean-Thomas Schneider - ‘It’s important to inform the customer of the quality of our ice cream
Yoshinori Matsushima - The second stage of an ice sculptor
Martín Lippo - A radically different format
Pawel Petrykowski - Crossing the Atlantic
Javier Guillén - Sweet Monkey. The most generous ice cream
Carolina Barragán - The many faces of corn
Blanca del Noval - A new value for discards
Jordi Puigvert - Invitation to veganism in ice cream pastry
Nils Hendrikse - Creativity in the broad sense
Cathrine Østerberg The dialogue between science and creativity
Jhoan Indriago Signature ice cream in 7 m2
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