ICE CREAM, the cuisine that came from the cold #PR70IceCream

Name: ICE CREAM, the cuisine that came from the cold #PR70IceCream
Brand: Librería Gastronómica
SKU: RPR70D
Price: 42.00 EUR
Availability: InStock

42,00 €

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Descripción

Dimensions: 21 x 24 cm.
Number of pages: 180.
Spanish.
Printing: Offset.
Authors: 7.
Creations: 65.

PastryRevolution ends 2024 with a special monograph dedicated to the vibrant world of ice cream: 'The cuisine that came from the cold'. Thus, the latest edition of the High Pastry Notebook brings together some of the most outstanding professionals of the moment. In other words: leading figures such as Massimo Pignata (DelaCrem), Javier Guillén (Sweet Monkey), Iván Vázquez, Maite Otegui (22:22), Franck Wenz & Andrea Dopico (Maison Marcel), Albert Roca (Sant Croi), and Albert Adrià & Alfredo Machado (Gelato Collection) . The publication presents a carefully curated selection of 65 frozen creations, each accompanied by a concise yet insightful analysis that unveils the secrets and stories behind the recipe. The collection ranges from light sorbets to creamy and sophisticated ice creams, as well as classic creations with reinvented essential ingredients—such as chocolate and vanilla—and bolder creations featuring ingredients like huitlacoche and black lime. Ultimately, this edition celebrates the boundless innovation, precise technique, and unbridled passion of those who have elevated what once seemed like simple ice cream to the highest form of art.

Discover the full summary in the product description!

MASSIMO PIGNATA (DELACREM)

• Vegan ice creams

Almond, lemon and chamomile

Cocoa, beetroot and orange

• Ice cream

Chai tea with roasted hazelnut, vanilla, extra virgin olive oil and salt

Yogurt, cucumber and peanut

Bread, oil, salt and dark chocolate

Cashew with orange

• Sorbets

Granny Smith apple, celery and mint

Peach with cava Conference pears in spiced red wine

JAVIER GUILLÉN (SWEET MONKEY)

• Ice cream

Vanilla and almond

80% Chocolate, Dominican Republic

80% Madagascar Chocolate

• Sorbets

Pineapple, coconut and coffee

• Semi-sorbets

50% Hazelnut Praline

IVÁN VÁZQUEZ

• Ice cream

Peanut and tonka bean

Banana leaf Golden milk

Passion fruit and blond chocolate

Black sesame and pomace cream

Cheeses, coffee, chocolate and tamarind

• Sorbets

Guava and hibiscus flower from Colima

Blueberries and black strawberry grapes

Grapefruit, orange and tequila

MAITE OTEGUI (22:22)

• Ice cream

Coffee fruit

Ratafia

Blue cheese

Mass

Huitlacoche

Pepitoria

Bread of the Dead

OC'OO goat's milk

• Sorbets

Cherry and black lemon

Greengage Plum

FRANCK WENZ & ANDREA DOPICO (MAISON MARCEL)

• Ice cream

Toasted hazelnut

Cappuccino

Salted caramel

70% Chocolate blend Ecuador and Peru

Vanilla

Milk with cookies

Meringue milk

Yogurt with fig jam

• Sorbets

Melon, Pear and Pepper

ALBERT ROCA (SANT CROI)

• Ice cream

Champion Mango

Basque Country

Yaya

Fum

Chai latte

Catalan cream

A thousand sweets

7 Portes

Saint George

Japan

ALBERT ADRIÀ & ALFREDO MACHADO (GELATO COLLECTION)

• Ice cream

Marcona almond

Curried Mango

Iranian green pistachio

• Sorbets

Fig

Ispahan

Kiwi

Lemon

Hibiscus daisy

Pomegranate Peach

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Behind every page and every experience at Montagud lies the talent of the world's most influential chefs. We don't just edit content; we curate the technical and creative expertise of the figures who define today's culinary vanguard.

ICE CREAM, the cuisine that came from the cold #PR70IceCream