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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...
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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
SHIPPING INFORMATION
Standard delivery purchases can take up to 2-3 days processing time before they are shipped using UPS Delivery, or the US Postal Service to all 50 United States, Mexico and Canadian addresses which in most cases depart within 2-5 business days after processing has cleared. Arrival times depend on your location. Other Countries, please contact us for inquiry.
We do not ship to PO Box Addresses.
Delivery Charges are calculated using "On-Demand Shipping Rates" based on weight / zone plus handling.
United States: Items shipped using UPS Ground Service, or the regular US Postal Service arrive within 1-7 business days from shipment of your order.
Canada and Mexico: Items shipped using UPS Standard to Canada and Mexico arrive within 7-12 business days from shipment of your order.
Import tax, duty and brokerage fees are assessed by Canadian Customs and charged to customer at time of delivery.
NEXT DAY DELIVERY AND EXPEDITED SHIPPING
Delivery Charges are calculated using "On-Demand Shipping Rates" based on weight / zone plus handling.
Orders must be received by 2:00pm EST - Monday through Friday for Next Day shipping, or when an alternative expedited shipping method is selected to ensure the delivery can be made within the time frame of the expedited shipping method chosen.
Saturday / Sunday and holiday delivery is not available on rush deliveries. Rush delivery is not available on all catalog items.
RETURN POLICY
Books that have been opened from the original seal are non-refundable and therefore they are not accepted for return.
A returnable book that is eligible for a refund is one that is in its original seal unopened, and in brand new condition. If a used, damaged, or opened book is returned to us, it will not be refunded. An unused but damaged book is eligible to be charged a restocking fee for a partial refund.
Restocking Fees: This fee is 15% of the item(s) cost.
Exceptions: If you received the incorrect product or if the book was defective or damaged, please contact us at info@pastrychefsboutique.com or 732-872-7879 to see what solutions we can offer..
For more details on our Return Policy and to find out how to start the Return Process, please see https://www.pastrychefsboutique.com/content/Sales-and-Returns-Terms
SHIPPING INFORMATION
Standard delivery purchases can take up to 2-3 days processing time before they are shipped using UPS Delivery, or the US Postal Service to all 50 United States, Mexico and Canadian addresses which in most cases depart within 2-5 business days after processing has cleared. Arrival times depend on your location. Other Countries, please contact us for inquiry.
We do not ship to PO Box Addresses.
Delivery Charges are calculated using "On-Demand Shipping Rates" based on weight / zone plus handling.
United States: Items shipped using UPS Ground Service, or the regular US Postal Service arrive within 1-7 business days from shipment of your order.
Canada and Mexico: Items shipped using UPS Standard to Canada and Mexico arrive within 7-12 business days from shipment of your order.
Import tax, duty and brokerage fees are assessed by Canadian Customs and charged to customer at time of delivery.
NEXT DAY DELIVERY AND EXPEDITED SHIPPING
Delivery Charges are calculated using "On-Demand Shipping Rates" based on weight / zone plus handling.
Orders must be received by 2:00pm EST - Monday through Friday for Next Day shipping, or when an alternative expedited shipping method is selected to ensure the delivery can be made within the time frame of the expedited shipping method chosen.
Saturday / Sunday and holiday delivery is not available on rush deliveries. Rush delivery is not available on all catalog items.
RETURN POLICY
Books that have been opened from the original seal are non-refundable and therefore they are not accepted for return.
A returnable book that is eligible for a refund is one that is in its original seal unopened, and in brand new condition. If a used, damaged, or opened book is returned to us, it will not be refunded. An unused but damaged book is eligible to be charged a restocking fee for a partial refund.
Restocking Fees: This fee is 15% of the item(s) cost.
Exceptions: If you received the incorrect product or if the book was defective or damaged, please contact us at info@pastrychefsboutique.com or 732-872-7879 to see what solutions we can offer..
For more details on our Return Policy and to find out how to start the Return Process, please see https://www.pastrychefsboutique.com/content/Sales-and-Returns-Terms
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The importance of aromas in the creation of new ice creams and desserts
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