ANGELO CORVITTO BOOK PDF

The Book In my biography I describe the difficulties that I found in initiating my activity as professional ice-cream maker, in the 70s. The ice cream sector was hermetic, closed, without possibilities of learning the trade. The only courses that existed were simply demonstrations organized by the manufacturers of semi-processed products, that they were showing how to use their products. There were scarcely neither books nor specialized magazines, where to obtain information referred to the elaboration of natural artisan ice creams.

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The Book In my biography I describe the difficulties that I found in initiating my activity as professional ice-cream maker, in the 70s. The ice cream sector was hermetic, closed, without possibilities of learning the trade. The only courses that existed were simply demonstrations organized by the manufacturers of semi-processed products, that they were showing how to use their products.

There were scarcely neither books nor specialized magazines, where to obtain information referred to the elaboration of natural artisan ice creams. I had clear, that wanted to elaborate the best natural ice cream. It took me much effort to start, much dedication and the whole life investigating. From the beginning, I promised myself that whatever I got to learn or find out I would share with all those that, like me, they would like to elaborate the best natural artisan ice cream.

The publishing house Vilbo, after years of collaboration in the magazine "Arte Heladero" gave to me the opportunity to translate everything I learned editing the Book: "Los secretos del Helado, los Helados sin secretos" The Book obtained an excellent reception between the professionals of the Spanish gastronomy in general and of the ice-cream sector especially.

The publishing house Vilbo prepared the translation of the Book in English and Italian for its presentation in Italy, which due to its long tradition of ice cream, was where the book was destined from the beginning. Vilbo contacted the principal Italian Publishing houses of books and magazines of gastronomy for its distribution in Italy. In spite of praising the excellence of the book, none of them, it had the valor of editing it, I suppose for the opposition of an important group of pressure, which there represent the majority of its advertisers.

I believe firmly that the major freedom is that of being able to choose freely. To choose is necessary knowledge. For obvious reasons, certain groups are not interested that more than ten thousand Italian Ice Cream makers have the knowledge to be free to decide what kind of ice cream they want to develop and what products to use. Fortunately, nowadays, the new technologies allow us to do that this Book could come directly to all the Italian Ice-cream makers and all around the world, without any intermediary.

It is for me, a pleasure and a pride, share with all of you Professionals of the Gastronomy, Chefs, Pastry cooks and Ice-cream makers, the work of the whole life dedicated to the investigation for the elaboration of the Best natural artisan ice creams. My hope is that this book will be useful and contributes the knowledge necessary to be able to elaborate freely "your" own personalized ice cream.

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