Can we apply fire to ice cream without it melting? So Cool.. Magazine #2 opens with this daring question—and continues to defy expectations throughout. This issue explores the edge of ice cream innovation, from ultra-fruity sorbets made with just four ingredients, to plant-based alternatives that rival traditional dairy textures and flavors. Discover how world-class chefs like Jesús Escalera, Paolo Brunelli, and Stéphane Augé challenge conventions in flavor, form, and sustainability.
Specifications:
• Bold questions lead to breakthrough techniques in modern gelato
• Features 20+ top chefs from around the world sharing their innovations
• Covers vegan ice cream, minimalist ingredient sorbets, geometric aesthetics, and flavor enhancement through sustainable ingredients
• Designed for professional ice cream makers, pastry chefs, and culinary creatives
• Language: English
• Bold questions lead to breakthrough techniques in modern gelato
• Features 20+ top chefs from around the world sharing their innovations
• Covers vegan ice cream, minimalist ingredient sorbets, geometric aesthetics, and flavor enhancement through sustainable ingredients
• Designed for professional ice cream makers, pastry chefs, and culinary creatives
• Language: English
• Pages: 314