The Secrets of Ice Cream by Angelo Corvitto
Professional pastry and chocolate books — curated for working chefs.
Made in Spain 🇪🇸
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About this book
Technique you can take straight to the bench.
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. Browse our gelato and ice cream silicone molds and more pastry and chocolate books.
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