Essence by Jesús Escalera
Professional pastry and chocolate books — curated for working chefs.
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About this book
Technique you can take straight to the bench.
Essence by Jesús Escalera is a practical manual on the role of aroma in ice cream and desserts. It gives ice cream makers, pastry chefs and dessert cooks the keys to build successful, surprising flavour combinations, starting from the aromatic profile of each ingredient.
What's inside
- General theory of ice cream: what makes a good ice cream and how to formulate it
- Theory of flavour and how to enhance it, and theory of aromas with a simple classification for ice cream, pastry and cuisine
- Recipes organised by aroma family: green, floral, refreshing, pastry, warm, and roasted, animal and chemical aromas
- 45 ice cream recipes and more than 30 desserts and serving suggestions
- 444 pages, hardcover, bilingual English / Spanish, published 2024
Published by Vilbo — Books for Chefs, Barcelona. Shape your ice creams with our gelato and ice cream silicone molds, go deeper into formulation with The Secrets of Ice Cream by Angelo Corvitto, or browse all our pastry and chocolate books.
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