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.
The theme of this issue is unexpected combinations, the kind you read on the menu and are both confused and curious at first glance, like whiskey and green apple, or raspeberry and roasted red pepper. There are also some beautiful cut-away images of dipped and textured cones that make one long for a summer day.
Paperback. Color Photographs throughout. In Spanish
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