So Cool.. Signature Ice Cream Magazine # 1, 2023 Paperback – January 1, 2023

So Cool.. Signature Ice Cream Magazine # 1, 2023. 20 articles signed by 23 professionals from around the world. Topics as varied as vegan frozen pastries (Jordi Puigvert); green vanilla (Jordi Guillem and Eric Miete); ice creams made from the most complex wines of the DO Marco de Jerez (Carlo Guerriero); and the application of enzymes in ice cream (Albert Soler and David Gil). Step-by-step photos and a large number of recipes signed by the world's most prestigious authors await you in an unrivaled ice cream magazine. Welcome to the first chapter of a new love story with ice cream as the main star. Contents: David Gil & Albert Soler, Enzymes, a new way of approaching ice cream. Emmanuel Ryon - The class. Luca Bernardini - In defense of semifreddo. Joane Yeoh - Memorable experiences. Jérémie Runel - When creativity has no end. Carlo Guerriero - Capturing the essence of wine. Jordi Roca - The fun side of ice cream. Jordi Guillem & Eric Miete - Green vanilla, much more than just a spice. Jean-Thomas Schneider - ‘It’s important to inform the customer of the quality of our ice cream.' Yoshinori Matsushima - The second stage of an ice sculptor. Martín Lippo - A radically different format. Pawel Petrykowski - Crossing the Atlantic. Javier Guillén - Sweet Monkey, the most generous ice cream. Carolina Barragán - The many faces of corn. Blanca del Noval - A new value for discards. Jordi Puigvert - Invitation to veganism in ice cream pastry. Nils Hendrikse - Creativity in the broad sense. Cathrine Østerberg - The dialogue between science and creativity. Jhoan Indriago - Signature ice cream in 7 m2. Read more