“Los Secretos del Helado” is in my opinion the best professional book ever written about ice-creams. Originally it was printed only in Spanish. Every week will be added to this download page, new chapters of the book. The format is PDF, so you need a viewer for this format. Chapters available appear. There were scarcely neither books nor specialized magazines, where to obtain information referred to the elaboration of natural artisan ice creams. I had clear.
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The classification of ice cream in families, the calculation of the AFP Anti-freezing Powerthe serving temperature, the specific balance for each ice cream, the cold maceration, the crushing of various ingredients with sucrose… these are techniques and concepts which are nowadays common in the artisanal ice cream industry and which are fluently dealt with in the trade.
Angelo Corvitto is responsible for introducing and developing all these questions and, definitely, for creating a reliable method embracing the whole ice cream universe — a method as didactic as exciting.
Indeed, the master proposes you a sort of logic game, in its purest state, which ends up charming you, regardless of the level of knowledge each you may have in ice cream making. Almost without realizing, you accept the rules, join the game and start using his terminology. You soon handle concepts like the AFPthe SPthe serving temperature … and the pieces start to fit. Balance is the final prize, which is reached through a studied compensatory system in which nothing is left to chance.
This ice cream game is nothing but a rigorous, solid and well-defined method, which has been perfectly conceived and whose objective is the preparation of the best of all possible ice creams, of a high-end quality.
This method is the result of long years in the trade, of expertise and, above all, of the ever-growing interest of a professional who has not stopped researching for a single day. Angelo Corvitto is ahead of his own science. This method is no other but his; and besides, it works. In his workshop, and even in the classes he teaches, it is not unusual to see engineers, chemists and other technicians in search of answers to the different reactions of certain ingredients in contact with others and subjected to low temperatures.
Numerous professionals of the ice cream and pasty industry have well witnessed this, as they have always found his door open and his hand extended to them every time they needed. Ice cream without secrets. Angelo does not keep anything for himself.
During his first steps in the ice cream industry, the author found quite a lot of obstacles when researching into ice cream. And his aim is that all those who are just starting in the trade or want to specialize in the world of ice cream do not find themselves as helpless as he once did. His interest then is no other but to divulge everything he has learned and discovered after the long years he has been practicing his profession.
The publishing project of this book started to be conceived after a number of articles this ice cream master published in the magazine Arte Heladero. Their enormous professional value, their clear explanations and their pedagogical approach contributed towards the success of these articles. As a result of a close collaborationand due to the important lack of professional bibliographic sources concerning this subject, our publishing house grupoVilbo, publisher of So Good.
It is an eminently practical book conceived so that any professional of the culinary world in general cooks, pastry chefs, glaciers, etc could prepare the best possible ice cream, adapted to their own needs and resources.
As the title reads, Corvitto reveals all the secrets of ice cream in detailfrom the selection and preparation of the raw materials and ingredients to the final product obtained, its preservation, transportation and serving, going through all the manufacturing phases.
Likewise, concepts of great relevance are deeply studied, such as the anti-freezing powder, the sweetening power, and the different serving temperatures either when displayed in an ice cream parlor or when served in restaurants or patisseries.
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Secretos Del Helado, Los (2ª Ed)
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