Arte Heladero is a long-running publication from Spain for professional pastry chefs specializing in ice creams, sorbets, and other frozen curiosities. Each issue features interviews and recipes from stars in the industry. Plated and composed deserts from fine dining restaurants are featured alongside novel scoops from beloved heladerías and occasional forays into savory dishes in frozen form.
Often synonymous with warmer seasons, this issue explores how ice creams can be incorporated into recipes in the colder off-seasons. Novel ingredients like green banana as a garnish, or applications such as creating a frozen 'butter ice cream' to top hot veg and add a temperature component to a main course are interesting interventions.
Paperback. Color Photographs throughout. In Spanish
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