Scienza E Tecnologia Del Gelato Artigianale
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Scienza E Tecnologia Del Gelato Artigianale
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Author : Luca Caviezel
language : it
Publisher:
Release Date : 1986
Scienza E Tecnologia Del Gelato Artigianale written by Luca Caviezel and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1986 with Cooking categories.
Dizionario Di Scienza E Tecnologia Del Gelato Artigianale
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Author : Luca Caviezel
language : it
Publisher:
Release Date : 2006
Dizionario Di Scienza E Tecnologia Del Gelato Artigianale written by Luca Caviezel and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006 with Cooking categories.
The Flavor Thesaurus
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Author : Niki Segnit
language : en
Publisher: Bloomsbury Publishing USA
Release Date : 2012-05-01
The Flavor Thesaurus written by Niki Segnit and has been published by Bloomsbury Publishing USA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-05-01 with Cooking categories.
A career flavor scientist who has worked with such companies as Lindt, Coca-Cola and Cadbury organizes food flavors into 160 basic ingredients, explaining how to combine flavors for countless results, in a reference that also shares practical tips and whimsical observations.
Ice Cream Things To Know
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Author : Maurizio Paci
language : en
Publisher:
Release Date : 2013
Ice Cream Things To Know written by Maurizio Paci and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013 with Cooking categories.
Gelato And Gourmet Frozen Desserts A Professional Learning Guide
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Author : Luciano Ferrari
language : en
Publisher: Lulu.com
Release Date : 2011-02-01
Gelato And Gourmet Frozen Desserts A Professional Learning Guide written by Luciano Ferrari and has been published by Lulu.com this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-02-01 with Cooking categories.
This textbook offers a large number of classical and modern recipes to manufacture gourmet Gelato, Sorbet, Sherbet, Ice Cream, Water Ice and Frozen Custard. The mission of this work is to introduce and to direct with a very practical yet professional approach all those who would like to open a frozen dessert business or the frozen dessert professionals who are looking for good ideas to offer their customers. The recipes are completed by useful garnish tips that refer to the comprehensive garnish recipe chapter. Through a very easy-to-read recipe layout, with dosage expressed both in metric and in US Standard System, the operator is taken from the ingredient list to the mixing directions all the way to the manufacturing tips so to make sure he gets all the necessary information to create the most outstanding and authentic frozen dessert concoctions. All recipes have been individually tested to guarantee the result and are formulated according to the most user's friendly technical methods.
Paolo Brunelli I Am Not A Gelato Ediz Italiana E Inglese
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Author : Paolo Brunelli
language : en
Publisher: Manfredi Edizioni Srl
Release Date : 2021
Paolo Brunelli I Am Not A Gelato Ediz Italiana E Inglese written by Paolo Brunelli and has been published by Manfredi Edizioni Srl this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021 with Cooking categories.
- The latest book from the award-winning gelato and chocolate maker Paolo Brunelli, who is based in the Italian seaside town of Senigallia This book weaves together the life story of Paolo Brunelli (often referred to as the best gelato maker in Italy), with the events, people and ideas that have nourished and informed his passion for gelato. In photographs that reflect the artistry of his creative vision, gelato is presented as a medium that breathes, that is lit by experimentation, and goes far beyond the boundaries of what we think of as a simple treat on a sunny afternoon by the seaside. The author of two previous books on gelato, Paolo Brunelli has won numerous awards (best Italian ice cream award from the Italian guidebook Gambero Rosso for three consecutive years), and continues to evolve, experiment, and think about gelato. Text in English and Italian.
Gelato Messina
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Author : Nick Palumbo
language : en
Publisher: Hardie Grant Books
Release Date : 2013-11-01
Gelato Messina written by Nick Palumbo and has been published by Hardie Grant Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-11-01 with Cooking categories.
Gelato Messina takes everything you knew about traditional gelati and blows it out of the water. Gelato Messina is THE gelati book that takes you to a whole new level, with unique recipes that result in the frozen works of art that are synonymous with this famous Sydney establishment. Gelato Messina is split into two sections: one features basic recipes along with step-by-step instructions and technique tips on how to make the foundation flavours commonly used in Gelato Messina's work - try Dulce De Leche, Pear and Rhubarb, Poached Figs in Masala or Salted Caramel and White Chocolate; the second showcases Gelato Messina's spectacular gelati cakes and mini-creations. Learn how to make Gelato Messina's signature gelato cake, Hazelnut Zucotto, or indulge in a Royal with Cheese, ice cream-style. These recipes will challenge everything you believed about ice cream, but the results will be worth it.
Il Gelato Secondo Mara
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Author : Mara Osler
language : it
Publisher: Youcanprint
Release Date : 2024-07-03
Il Gelato Secondo Mara written by Mara Osler and has been published by Youcanprint this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-07-03 with Cooking categories.
Un manuale essenziale in cui l'autrice, ingegnere e appassionata di gelato, ci guida attraverso ogni passo della preparazione del gelato, utilizzando principi scientifici per garantire risultati perfetti. Dal selezionare gli ingredienti giusti fino all'uso di una gelatiera, condivide segreti e tecniche accumulate durante anni di sperimentazione e ricerca. Se avete sempre desiderato preparare gelati cremosi, stabili e deliziosi come quelli di una gelateria artigianale, questo libro è la vostra risposta. Preparatevi a trasformare la vostra cucina in una piccola gelateria!
The Ultimate Guide To Homemade Ice Cream
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Author : Jan Hedh
language : en
Publisher: Skyhorse Publishing Inc.
Release Date : 2012-08-15
The Ultimate Guide To Homemade Ice Cream written by Jan Hedh and has been published by Skyhorse Publishing Inc. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-08-15 with Cooking categories.
Get the perfect scoop every time with these delicious recipes for homemade ice cream, gelatos, sorbets, and other sweet accompaniments.
Frozen Desserts
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Author : The Culinary Institute of America (CIA)
language : en
Publisher: John Wiley & Sons
Release Date : 2008-08-25
Frozen Desserts written by The Culinary Institute of America (CIA) and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-08-25 with Cooking categories.
It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and this book provides all the basic information a pastry professional needs. Introductory chapters include the history and evolution of frozen desserts; ingredients including dairy products, sugars, stabilizers, emulsifiers, fruits, and flavors; and equipment including churning machines, production equipment, and storage and serving containers. Also included are essentials on storage, sanitation, and production and serving techniques. Recipe chapters cover Dairy-Based Frozen Desserts, which include ice cream, gelato, and sherbet; Non-Dairy Desserts, which include sorbet and granites; and Aerated Still-Frozen Desserts, which include parfaits, semi-freddos, and frozen mousses and souffles. Each recipe chapter covers both classic and modern small-batch production techniques, basic formulas, and both basic and advanced base recipes. The final chapter, Finished Items, makes use of these base recipes and shows readers how to produce, plate, garnish, and serve small desserts, plated desserts, frozen cakes, and even frozen accompaniments to savory courses. Recipes are illustrated throughout by full-color beauty photographs. An instructor's manual and companion website are also available for classroom use.