Description
We discover that when it comes to ice cream, there are no limits that cannot be exceeded when we have the knowledge, the will and the passion to do so.
One of Pablo Picasso’s most famous quotes is: “Learn the rules like a professional to be able to break them like an artist.”
This is precisely what great professionals like Jesús Escalera, Irene Iborra, Luis Luque, Juan Pablo Colubri, Stéphane Augé, David Wesmaël, Paolo Brunelli, Stefan Ditzend and Yon Gallardo, among others, offer us in the second issue of our most international ice cream magazine, so cool.. magazine.
- Number of pages: 306
- Language: English
Contents
Stéphane Augé | Ice cream: a new French paradox?
Luis Luque |Towards a new vegan ice cream
Juan Pablo Colubri | Breaking the mold with chocolate
Yon Gallardo | There’s no more yogurt than this
Paolo Brunelli | The new secret of a non-gelatière
Alejandro De Miguel | Fermenting new ideas
Stefan Ditzend | Rare sorbets
David Wesmaël | “Taste is always the most important thing in my ice cream”
Jesús Escalera | Between fire and ice
Albert Adrià & Alfredo Machado | Culinary avant-garde ice creams
Julia Canu & Tiago Augusto Barbosa | “We don’t have red fruits in winter!”
Xiao-Ly Koh | The most mischievous ice cream cakes
Irene Iborra | Tribute to memory
Hiroyuki Emori | Stimulating creativity
Dej Kewkacha | The best version of Japan in Thailand
Mercedes Román | Organic as inspiration
Francisco Migoya | Frozen sea
Artem Grachev | Frozen Desserts
Riccardo Menicucci | “Chic” Ice Cream
