Description We discover that when it comes to ice cream, there are no limits that cannot be exceeded when we have the knowledge, the will and the passion to do so. One of Pablo Picasso’s most famous quotes is: “Learn the rules like a professional to be able to break them like an artist.” This is precisely what great professionals like Jesús Escalera, Irene Iborra, Luis Luque, Juan Pablo Colubri, Stéphane Augé, David Wesmaël, Paolo Brunelli, Stefan Ditzend and Yon Gallardo, among others, offer us in the second issue of our most international ice cream magazine, so cool.. magazine. Number of pages: 306 Language: English Contents Stéphane Augé | Ice cream: a new French paradox? Luis Luque |Towards a new vegan ice cream Juan Pablo Colubri | Breaking the mold with chocolate Yon Gallardo | There’s no more yogurt than this Paolo Brunelli | The new secret of a non-gelatière Alejandro De Miguel | Fermenting new ideas Stefan Ditzend | Rare sorbets David Wesmaël | “Taste is always the most important thing in my ice cream” Jesús Escalera | Between fire and ice Albert Adrià & Alfredo Machado | Culinary avant-garde ice creams Julia Canu & Tiago Augusto Barbosa | “We don’t have red fruits in winter!” Xiao-Ly Koh | The most mischievous ice cream cakes Irene Iborra | Tribute to memory Hiroyuki Emori | Stimulating creativity Dej Kewkacha | The best version of Japan in Thailand Mercedes Román | Organic as inspiration Francisco Migoya | Frozen sea Artem Grachev | Frozen Desserts Riccardo Menicucci | “Chic” Ice Cream
