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The Ice Cream Grammar: The complete guide to Gelato and Ice Cream making

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Book Details
Language
English
Publishers
Blurb (26 Jun. 2024)
Weight
1.36 KG
Publication Date
23/08/2024
ISBN-10
1399915797
Pages
420 pages
ISBN-13
9781399915793
Dimensions
20.32 x 3.33 x 25.4 cm
SKU
9781399915793
Author Name
Alessio Piantanida (Author)
MY STORYOne of my earliest memories is connected to a mysterious metal tin my father used to store on the highest kitchen cupboard. I was curious as any child, and this unreachable, old-looking, battered container tickled my imagination. After questioning my parents, I learned that it contained the “magic powder” for ice cream and that my father used to add a teaspoon of it every time he prepared some homemade ice cream with our trustworthy ice cream maker.Years later, I would have learned that the “magic powder” was, in fact, a mixture of locust bean seeds powder and dextrose, which gave our ice cream its peculiar softness and stability.This tin accompanied me for years to come, and along with it my curiosity. I never stopped making ice cream since then.Today I try to share the fruits of my curiosity with all of those who’d like to know a little bit more about the magic of Ice Cream.Read more about this authorRead less about this author
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Description
'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.

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