The Book of Ice Cream

Gebundenes Buch

A guide to making great ice cream at home using amateur equipment, coloured by the authors' knowledge of Italian tradition.

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Produktbeschreibung

A guide to making great ice cream at home using amateur equipment, coloured by the authors' knowledge of Italian tradition.

Produktdetails

Produktdetails
Verlag: Guido Tommasi Editore
Seitenzahl: 224
Erscheinungstermin: 18. Februar 2019
Englisch
Abmessung: 246mm x 192mm x 25mm
Gewicht: 834g
ISBN-13: 9788867532490
ISBN-10: 8867532499
Artikelnr.: 53879918

Herstellerkennzeichnung
Libri GmbH
Europaallee 1
36244 Bad Hersfeld
gpsr@libri.de

Produktdetails

Verlag: Guido Tommasi Editore
Seitenzahl: 224
Erscheinungstermin: 18. Februar 2019
Englisch
Abmessung: 246mm x 192mm x 25mm
Gewicht: 834g
ISBN-13: 9788867532490
ISBN-10: 8867532499
Artikelnr.: 53879918

Herstellerkennzeichnung
Libri GmbH
Europaallee 1
36244 Bad Hersfeld
gpsr@libri.de

Autorenporträt

Simone De Feo manages the Cremeria Capolinea ice cream parlour in Reggio Emilia (Italy). Awarded three cones in the Italian Gambero Rosso Ice Cream Parlour Guide, and top of the 2016 best Italian Ice Cream Parlours, he offers expert advice in the world of food and wine. Lydia Capasso was born in Naples, lives in Milan and is madly in love with both cities. She is a restaurateur with a penchant for eating, cooking and recounting culinary tales. She writes for the main Italian newspaper Corriere della Sera and for many food magazines.