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Jan Hedh is the godfather of Swedish pastry and has here gathered over three hundred recipes for ice cream, gelato, sorbet, granita, parfait and frozen desserts. The book also covers the chemistry of ice cream, along with preparation, chilling, freezing and storage, i.e. everything that decides whether the result is creamy or full of ice crystals. There are recipes for the accompaniments too, from macarons and cones to purées and meringues. 263 pages, aimed at both amateurs and professionals, and it's the only Swedish book on the subject that actually covers it properly.
Format: Hardcover
Number of pages: 263
Language: Swedish
First published: 2024
