In Spanish.
Argentinian chef Guido Tassi has created a book highlighting his country's frozen culinary traditions. The book is divided into two main sections: sorbets and ice creams. The sorbets are categorized by fruit type (berries, stone fruits, citrus fruits, tropical fruits, etc.), while the ice creams are organized into five categories: milk, egg, sugar and honey, spice, and dried fruit and chocolate.
Some recipe examples: apricot and Torronte grape sorbet, pink pomelo and Neroli honey sorbet, heirloom apple sorbet, buffalo milk stracciatella, frozen sabayon, El Bolson saffron cream, pecan ice cream, and more. Scarce.
