The Ice Cream Grammar

It’s commonly noted that making ice cream is a science, but few books take that notion as seriously for the professional entrepreneur as The Ice Cream Grammar. 

Italian-born pastry chef Alessio Piantinida brings 15 years of ice cream experience to this weighty collection of history, rigorous science, and recipes. If you’ve ever had a technical question about ice cream, it’s likely your answer lies here. 

Some highlights:

• A deep dive into the chemical make up and properties of common ice cream ingredients such as sugars, fats, alcohols, proteins, and hydrocolloids

• A look into pasteurization and homogenization of commercial dairy products

• An overview of the specialized equipment used in large scale ice cream production with explanations of food safety procedures and technical guidelines 

• Formulating and balancing an ice cream recipe for ideal taste, texture, and storage including the production and incorporation of flavorings like chocolate, nut pastes, and fresh fruit
  

Piantinida maintains an authoritative voice through pages of technical know-how while also being personable and aware of his text’s density.

If you’ve wanted to not only understand ice cream but be more capable of producing it at a large scale with a strong foundation in chemistry and kitchen management, The Ice Cream Grammar is useful and thought-provoking.

Hardcover. Charts, graphs, formulas, color and black-and photos.  400+ pages.