ESSENCE

Essence, a New Way to Make Ice Cream, by Jesús Escalera.

Bilingual (English & Spanish). 444 pages, hardcover. 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. Why is Essence necessary? To delve into a new and fascinating creative method, starting from the aromatic profile of the ingredients. To bring a technical and complete approach to the world of ice cream for both ice cream makers and pastry chefs. To highlight the potential of ice cream in gastronomy. To discover a simple and practical classification of aromas, adapted to the needs of ice cream, pastry and cuisine professionals. To explore the inexhaustible creativity of Jesús Escalera, one of the most versatile and world-renowned pastry chefs. The book consists of a first theoretical part, which: *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 and *details a new way of creating desserts and ice creams. 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 depth the creative process followed by Jesús Escalera. Contents: General theory of ice cream. Theory of flavor. Theory of aromas. Recipes. Green aromas. Floral aromas. Refreshing aromas. Pastry aromas. Warm aromas. Roasted animal + unpleasant aromas.