Description The best of the world’s ice cream in so cool..magazine. Edited and Published by so good.. magazine Language: English Cover: Semi Hardcover Pages: 306 Published in 2023 CONTENTS David Gil & Albert Soler – Enzimes. A new way of approaching ice cream. Emmanuel Ryon – The class Luca Bernardini – In defense of semifreddo Joane Yeoh – Memorable experiences Jérémie Runel – When creativity has no end Carlo Guerriero – Capturing the essence of wine Jordi Roca – The fun side of ice cream Jordi Guillem & Eric Miete – Green vanilla Much more than just a spice Jean-Thomas Schneider – ‘It’s important to inform the customer of the quality of our ice cream Yoshinori Matsushima – The second stage of an ice sculptor Martín Lippo – A radically different format Pawel Petrykowski – Crossing the Atlantic Javier Guillén – Sweet Monkey. The most generous ice cream Carolina Barragán – The many faces of corn Blanca del Noval – A new value for discards Jordi Puigvert – Invitation to veganism in ice cream pastry Nils Hendrikse – Creativity in the broad sense Cathrine Østerberg – The dialogue between science and creativity Jhoan Indriago – Signature ice cream in 7 m2
