The secrets of ice cream, ice cream without secrets

A new book by Angelo Corvitto

Professional Publications - Deserts

In English and Spanish, this book is much more than just a simple ice-cream making manual for ice-cream makers.

It is an essentially practical book so that every gastronomy professional in general (cooks, pastry makers, ice-cream makers, catering...) can make the best ice-cream possible, adapted to their own needs and their own means.

This work provides a great amount of really innovative elements.

This ice-cream master suggests some sort of pure logical game which ends up by seducing you, regardless of one’s level of expertise in ice-cream making.

Almost without realizing it, you assume the rules of the game and start to use his terminology.

You can spend several hours theorizing with Angelo Corvitto on how to make the best ice-cream possible. As you find the answer to some questions, new queries arise, which you manage to work out and so on.

I can assure that this is a highly nourishing exercise, even for those who are not professional in the industry.

Price: 100€ + 5€ (p&p expenses for Greece and Cyprus)