Leonardo Di Carlo again breaks the mould and bursts in with a new manual of almost 1,000 pages, and over 1,000 recipes, to plumb the infinite potential of sub-zero pastry and ice cream making, including semifreddos, mousses, Bavarian creams, ice creams, sorbets, granitas, ice lollies...
Everything is analyzed in depth, between theory and recipes, as each page is developed according to the operational approach that underlies the Author's vision: every detail must be reasoned, questioned and connected, in a succession of calculations, diagrams, parameters and production methods, with cross-references and infographics, and a myriad of practical, step-by-step examples.
All richly illustrated.
The book thus demonstrates the infinite possibilities and combinations of the world of refrigeration: text, recipes and images are the result of Leonardo Di Carlo's years of work in this area. Always guided by a scientific approach, which goes hand in hand with experimentation and is tested and validated by experience, so as to become a point of reference and a source of reference from which to draw insight and knowledge.
Please note: this volume is not simply a cookbook, but rather is meant to be an invitation and a spur to broaden one's horizons and mind, learning how to master technique and know ingredients. Creating their own applications and interpretations, thanks to the wealth of theoretical and practical information dispensed by the author.
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