After learning ice cream making as a child from his grandfather, who used a hand-cranked churn, Turro studied under the legendary Spanish ice cream maker Angelo Corvito as well as several Italian masters, and now runs a pair of Barcelona ice cream and pastry shops.
In this book, he presents carefully crafted recipes—designed to preserve subtle flavor qualities of ingredients that are often cooked and then frozen—which cover all the popular European standards (hazelnut, dark chocolate, pistachio) and a few more surprising types, such as whiskey. Just as useful are his insights into choosing what range of flavors to offer in shop or on a restaurant menu, factoring in seasonal ingredient availability, the need to have both familiar and fresh choices, and the creation of an identity that customers come to associate with an establishment.
In Spanish and English. Color photographs throughout. Flexibind.