Amorino Guide to Gelato
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€19.99
A01=Stéphan Lagorce
Age Group_Uncategorized
Age Group_Uncategorized
amorino
Author_Stéphan Lagorce
automatic-update
B06=Bob Mitchell
Category1=Non-Fiction
Category=WBN
Category=WBVQ
COP=United States
Delivery_Pre-order
dessert
desserts
eq_bestseller
eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
frozen desserts
frozen treats
gelato
ice cream
Language_English
NY
PA=Temporarily unavailable
Price_€10 to €20
PS=Active
softlaunch
sorbet
treat
treats
Product details
- ISBN 9781510758186
- Weight: 953g
- Dimensions: 191 x 229mm
- Publication Date: 01 Oct 2020
- Publisher: Skyhorse Publishing
- Publication City/Country: US
- Product Form: Hardback
- Language: English
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The Comprehensive Guide for Any Gelato Lover or Frozen Dessert Afficionado!
Learn the ins and outs of gelato, sorbet, and ice cream from the masters: how it's made, how to create different flavors and aesthetics, and more. Combining sweet flavors and scents with the smoothness of ice cream, fruits with the freshness of sorbets, choosing the best ingredients and the most natural; this is the passion of Amorino.
Included within this book are dozens of recipes for different types of frozen desserts and delicious accompaniments, such as chocolate and caramel sauces, as well as instructions to take your recipes to the next level by making them beautiful and ornate, adding embellishments, and more.
Ice cream is the delectation of the moment, the whim of pleasure, a pure delicacy. Let yourself be guided by your taste buds into deliciousness with The Amorino Guide to Gelato.
Learn the ins and outs of gelato, sorbet, and ice cream from the masters: how it's made, how to create different flavors and aesthetics, and more. Combining sweet flavors and scents with the smoothness of ice cream, fruits with the freshness of sorbets, choosing the best ingredients and the most natural; this is the passion of Amorino.
Included within this book are dozens of recipes for different types of frozen desserts and delicious accompaniments, such as chocolate and caramel sauces, as well as instructions to take your recipes to the next level by making them beautiful and ornate, adding embellishments, and more.
Ice cream is the delectation of the moment, the whim of pleasure, a pure delicacy. Let yourself be guided by your taste buds into deliciousness with The Amorino Guide to Gelato.
Stéphan Lagorce is both a chef and an author. He is an expert in the application of theory to practice in culinary matters, having studied Agro-food science and technology and trained under two renowned chefs in France. He runs a course on the science of chocolate at the Agro Paris Tech Science and Industry Institute.
