Essence by Jesús Escaler - Hardcover - English/Spanish

essence by jesús escalera

Did you know that the vanilla aroma can be found in different fruits, such as banana or fig, in spices such as tonka bean, in fennel seeds, and in liquors such as bourbon or in some aged rums? More and more studies are highlighting the great importance of aromas in gastronomy. But how to master them? Is it possible to create ice creams and desserts with aroma as a starting point, such as vanilla? Master pastry chef Jesús Escalera has been demonstrating for years in his Postrería in Guadalajara (Mexico) that it is indeed possible.

In his first great book, Escalera bets on looking at ice cream to claim -by means of it- the importance of aromas in gastronomy. A different manual full of practical keys that will allow the professionals of ice cream, pastry and sweet cuisine in general to create successful and surprising taste combinations.  

Recognized as Best Pastry Chef in Latin America in 2018 by The World’s 50 Best Restaurants, Jesús Escalera has emerged as one of the main dynamizers of patisserie in the continent. He has achieved this thanks to his great work as a consultant and trainer in all branches of the sweet universe, and also thanks to his 10-year career at the helm of Postrería in Guadalajara (Mexico) – an all-in-one space that comprises a dessert restaurant, a showcase pastry shop and a first-class training center. There, Escalera has not only given free rein to his creativity, but has also demonstrated a great capacity to transmit knowledge and train new professionals

Why in Essence necessary?

1. To delve into a new and fascinating creative method, starting from the aromatic profile of the ingredients.
2. To bring a technical and complete approach to the world of ice cream for both ice cream makers and pastry chefs.
3. To highlight the potential of ice cream in gastronomy.
4. To discover a simple and practical classification of aromas, adapted to the needs of ice cream, pastry and cuisine professionals.
5. To explore the inexhaustible creativity of Jesús Escalera, one of the most versatile and world-renowned pastry chefs

THE ESSENCE OF GOOD ICE CREAM

first part: Reveals the keys to good ice cream. Teaches how to formulate in a practical way. Explains what flavor is and how to enhance it. Classifies the main aromas in a simple way. Details a new way of creating desserts and ice creams.

second part: The second part offers 45 ice cream recipes with very different aromatic profiles and over 30 desserts and preparation suggestions. Each proposal is perfectly contextualized so that every professional gets to know in

Hardcover: 444 Language:
Language: english / spanish