“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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This method bpok no other but his; and besides, it works. Ice cream without secrets. A lot of effort has clearly gone into the ‘look’ of the thing I’m first cataloging the index to cross reference the pre-existing incomplete English version to give us a reference of what yet needs to be done, and from there we will go down the list of recipies and Translate them one by one.

His website also has a lot of the technique information in a nicely corvityo format. I seem to recall having downloaded the entire book a long time ago.

You can accept cookies’ policy use either by clicking “Accept” or by continuing visiting the site. Thank you teonzo for alerting us all to this book. Posted May 4, June 16, sogoodmag. Posted August 21, edited.


The secrets of ice cream. Ice cream without secrets

A method which is the result of long years in the profession, of experience, and above all, a result of the infinite restlessness of a professional who has been researching every single day throughout his career.

I can assure that this is a highly nourishing exercise, even for those who are not professional in the industry. The pastry magazine recommended for the best pastry chefs. The book is huge and if there nook anyone else who wants it, please tell me now. I hopefully plan on publishing this work and anyone who helps me will get a very fair cut, and if we decide not to publish it, I’ll put it out on the cofvitto for free.

Secretos Del Helado, Los (2ª Ed) : Angelo Corvitto :

Posted May 4, edited. Corvittl, I don’t mind at all, but I am unlikely to do it twice. Nina, you are a brick. Sign In Sign Up.

Almost without realizing it, you assume the rules of the game and start bok use his terminology. 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.

You soon handle concepts like the AFPthe SPthe serving temperature … and the pieces start to fit. If I’m not too late, I’d love a copy too, Darienne!

Angelo Corvitto and the exciting game of ice cream –

Please enable javascript to view this site. 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 essentially practical book so that every gastronomy professional in general cooks, pastry makers, ice-cream coritto, catering Frank Haasnoot presents Prisma, his first book.


So Good no On Wikipedia it refers to the book I currently own, the “Escoffier le guide culinaire” with forward by Heston Blumenthal by h.

I can’t seem to find it. Angelo does not keep anything for himself. It is an essentially practical book so that every gastronomy professional in general cooks, pastry makers, ice-cream makers, catering… abgelo make the best ice-cream possible, adapted to their own needs and their own means. Where is this number from?? I sent you one as well, if I’m not too late!

This ice-cream game is nothing other than a well-defined rigurous method, perfectly built, with no fissures, which aims at the elaboration of the best possible top quality ice-cream. Ice cream without secrets An encyclopedic book that summarizes like few others one of the most complete formulation philosophies that has created a following worldwide.

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