The complete guide to Gelato and Ice Cream making
This book is aimed at professional ice-cream producers and chefs - it is highly technical and is written with commercial production in mind.
Author - Alessio Piantinida
'The Ice Cream Grammar' is the complete guide to artisanal Ice Cream and Gelato making, aimed at educating Chefs in the science behind how premium quality is achieved because of the way the separate ingredients work with each other, and to empower them to be creative with their own recipes.
Written by Alessio Piantinida, a highly experienced Italian Executive Pastry Chef with a passion for ice cream, the book is packed full of easy-to-understand processes and explanations, from the history of ice cream, its components, production and manufacturing, food safety and hygiene, additives, allergens and, of course, some of Alessio's own delicious recipes for ice cream, gelato, sorbet and granita.
ISBN: 9781399915793
Publisher: Blurb
Published: Nov 2022
Pages: 420
