The Secrets of Ice Cream by Angelo Corvitto

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The Secrets of Ice Cream is the technical book on gelato. Angelo Corvitto turns ice-cream making into a logical system: anti-freezing power (AFP), sweetening power (SP), serving temperature, and the compensations that bring a recipe into balance.

What's inside

  • A methodology that works for professionals and serious amateurs alike
  • Thorough analysis of ingredients and processes
  • 392 pages, bilingual English / Spanish

Published by Vilbo — Books for Chefs, Barcelona. Zucchero Canada stocks Books for Chefs titles in Calgary and ships across Canada.