Ice Cream

Showing 13-24 of 36 item(s)

Book Glaciale: Architettura del Semifreddo by Andrea Restuccia

Book Glaciale: Architettura del Semifreddo by Andrea Restuccia 2

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Ice Cream

Glaciale - Andrea Restuccia

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GLACIALE

80.00€

Professional semifreddo book by Andrea Restuccia covering frozen dessert architecture, PAC & POD balance, and modern ice cream creations.

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12°C Gelato book by Bas van Haaren and Nils Hendrikse, available at Books for Chefs

12°C Gelato book by Bas van Haaren and Nils Hendrikse, available at Books for Chefs 2

Ice Cream

-12°C Gelato - Bas van Haaren & Nils Hendrikse

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-12ºC

59.90€

How do you create your own Gelato recipes based on pure ingredients, which raw materials do you use and how do you adjust them into exciting, high level frozen desserts? That is -12°C Gelato.

Ice Cream

Ice Cream According to Østerberg

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ICECREAM-OSTER

49.90€

Ice cream according to Østerberg is all about being creative, understanding the science of ice cream and having fun along the way. The recipes are presented in a clean and minimal design so that all the focus remains on what is important – ice cream.

Ice Cream

Helados - Guido Tassi

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HELADOSARG

89.90€

Ice cream in Argentina is a tribute to the ice cream tradition that beats in every corner of the country. Through a personal and passionate approach, Guido Tassi, with more than two decades of experience as a chef, invites us to explore the universe of ice cream as a perfect intersection of technique, craftsmanship, and culture.

Gelato, Sorbetto, Granita, and Cold Desserts by Yoo Siyeon

Gelato, Sorbetto, Granita, and Cold Desserts by Yoo Siyeon 2

Ice Cream

Gelato - Yoo Siyeon

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GELATOKR

89.90€

This book explains all the processes of making gelato, sorbetto, granita, and cold desserts and includes all the theories and how to formulate recipes necessary for production.

Ice Cream

Il Gelato in 101 domande

Italian Gourmet

101DOMANDE

65.00€

Andrea Bandiera, Paolo Brunelli, Lucca Cantarin, Giovanna Musumeci, and Andrea Soban answer 101 key questions on gelato, granita, pastry, and chocolate in a must-have book.

Ice Cream

Helados - Paula López

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HEL

21.90€

Helados is an artisanal ice cream recipe book featuring seasonal flavors and goat’s milk as its base. A celebration of rural traditions, local ingredients, and sustainable, small-batch ice cream making.

Ice Cream

Sottozero - Luca Montersino

Italian Gourmet

SOTTOZERO

69.00€

Discover Sottozero by Luca Montersino: over 60 innovative ice cream, sorbet, and dessert recipes combining traditional Italian techniques with modern creativity. Perfect for pastry and gelato professionals or enthusiasts seeking flavor, artistry, and inspiration.

Ice Cream

The Vegan Ice Cream Bible: 120 Recipes for Ices, Sorbets and Frozen Desserts - Lucy Allary

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VEGANICE

39.90€

Lucy Allary developed the concept of creamy, plant-based ice cream and, due to its success, opened a vegan ice cream parlor in 2020. As much as possible, she uses carefully selected fresh, seasonal and organic ingredients, paying special attention to fair trade products.

Ice Cream

Progetto Gelato - Andrea Soban

Italian Gourmet

PROGE

74.90€

The renowned Italian ice cream maker Andrea Soban publishes Progetto Gelato - Making Italian Gelato. In this editorial project, ice cream making is approached from two perspectives, artisan and entrepreneur.

Book The Gelato You Are Looking For by Martino Liuzzi

Book The Gelato You Are Looking For by Martino Liuzzi 2

Ice Cream

The Gelato You Are Looking For - Martino Liuzzi

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TGYALF

50.00€

The journey of a functional food between study and innovation The Gelato You Are Looking For codifies all his knowledge on the ingredients, with practical application in 30 recipes, from classic to “savoury” flavours. Becoming a precious tool in the laboratory.

Book Helados: Los secretos del maestro heladero by Delacrem de Massimo Pignata

Book Helados: Los secretos del maestro heladero by Delacrem de Massimo Pignata 2

Ice Cream

Helados: Los secretos del maestro heladero de Delacrem - Massimo Pignata

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MPIGNATA

24.95€

Massimo Pignata encourages us to enjoy ice creams and sorbets and teaches us how to prepare them with seasonal fruits and vegetables following the traditional techniques of Italian artisan gelato making.

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Offbeat - Andrey Dubovik

so good.. no. 35

Dulcypas

Arte Heladero

Saber y Sabor

Dulcypas

Arte Heladero

Saber y Sabor

Ice Cream

Glaciale - Andrea Restuccia

-12°C Gelato - Bas van Haaren & Nils Hendrikse

Ice Cream According to Østerberg

Helados - Guido Tassi

Gelato - Yoo Siyeon

Il Gelato in 101 domande

Helados - Paula López

Sottozero - Luca Montersino

The Vegan Ice Cream Bible: 120 Recipes for Ices, Sorbets and Frozen Desserts - Lucy Allary

Progetto Gelato - Andrea Soban

The Gelato You Are Looking For - Martino Liuzzi

Helados: Los secretos del maestro heladero de Delacrem - Massimo Pignata