Argentine frozen dessert traditions are handsomely represented in this imaginative book from Guido Tassi, the chef of two renowned restaurants in Buenos Aires: Don Julio and El Preferido.
The text is divided into sections on sorbets and dairy-based desserts, each of which is further divided according to predominant ingredient or flavoring (e.g., berries, stone fruits, tropical fruits; dulce de leche, spices, chocolate).
Tassi’s personal creativity shows up in recipes such as a sorbet in which he combines apricots with the white wine grapes called torrontes. Another is made with unripe oranges, which he prizes for the acidity.
The influence of Argentina’s Italian immigrant community is clear in the gelato-like textures of many of the dairy desserts. This section is characterized by fewer recipes and greater emphasis on ingredient choice: an ice cream made with the milk of Jersey cows; a stracciatella made with buffalo milk; and another ice cream flavored with nasturtium leaves.
This is a professionally oriented book and occasionally assumes access to professional grade equipment, such as a conching machine. Most recipes do not require anything so elaborate but measurements are by weight and in metric.
Paperback with cardboard slipcase. Color photographs throughout. In Spanish.
