“Los Secretos del Helado” is in my opinion the best professional book ever written about ice-creams. Originally it was printed only in Spanish. Every week will be added to this download page, new chapters of the book. The format is PDF, so you need a viewer for this format. Chapters available appear. There were scarcely neither books nor specialized magazines, where to obtain information referred to the elaboration of natural artisan ice creams. I had clear.

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Volume 1 is also autographed by the author See pics below. The keys and recipes of the winning tea pastry, of the As a result of a close collaborationand due to the important lack of professional bibliographic sources concerning this subject, our publishing house grupoVilbo, publisher of So Good.

Secretos Del Helado, Los

I can assure that this is a highly nourishing exercise, even for those who are not professional in the industry. Indeed, the master proposes you a sort of logic game, in its purest state, which ends up charming you, regardless of the level of knowledge each you may have in ice cream making.

I see from posts above from August that Boik did download it all. I’m working in Google docs so we can collaborate.

I’m first cataloging the index to cross reference the pre-existing incomplete English version to give us a reference of what yet needs to be done, and from there we will go down the list of recipies and Translate them one by one.


In his workshop, and even in the classes he teaches, it is not unusual to see engineers, chemists and other technicians in search of answers to the different reactions of certain ingredients in contact with others and subjected to low temperatures. Thank you teonzo for alerting us all to this book. Sign In Sign Up. The Society is a c 3 not-for-profit organization dedicated to the advancement of the culinary arts. Balance is the final prize, which is reached through a studied compensatory system in which nothing is left to chance.

No registered users viewing this page. Collaborate Distribute Advertise on so good. Edited August 21, by paulraphael log. Any help would be much appreciated. You can visit our “Privacy Policy” for more information. You can accept cookies’ policy use either by clicking “Accept” or by continuing visiting the site. His website also has a lot of the technique information in a nicely distilled format. Mailing List Books For Chefs. I seem to recall having downloaded the entire book a long time ago.

These advertising-free forums are provided free of charge through donations from Society members. Only complaint is that the english text is smaller than the spanish my wife who the book was for complained about the english text size wich was not enjoyable to read for her as she does not understand spanish.

Angelo Corvitto – The Book

Hvae been through my files twice. The secrets of ice cream. Would someone mind sending it to me too please?

Awesome book about icecream and understanding the essential pieces. Ice cream without secrets.

Posted August 20, Darienne, I could do it! Where is this number from?? Nina, you are a brick.


If I’m not too late, I’d love a copy too, Darienne! The pastry magazine recommended for the best pastry chefs. It is an eminently practical book conceived so that any professional of the culinary world in general cooks, pastry chefs, glaciers, etc could prepare the best possible ice cream, adapted to their own needs and resources. I can assure that this is a highly nourishing exercise, even for those who are not professional in the industry. I have seen referenced in several places on the internet, including Wikipedia, a stat about escoffier recommending 40 minutes for scrambled eggs in a Bain Marie.

A method which is the result of long years in the profession, of experience, and above all, a result of the infinite restlessness of a professional who has been researching every single day throughout his career.

Anglo think it’s angwlo the world looks to its past, but I don’t speak great French and it’s a huge task to undertake. An encyclopedic book that summarizes like few others one of the most complete formulation philosophies that has created a following worldwide.

Or perhaps one of the persons to whom I mailed it and who has faster service than I do, will mail it to you.

Posted May 8, Posted May 24,