Genialmente freddo: Semifreddi, mousse, gelati, sorbetti, bavaresi e tutto il mondo sottozero (Leonardo Di Carlo)

NOTE: This book is in Italian.

More than 1000 recipes with photos, step-by-step technique, references and infographics for subzero pastry and ice cream, including semifreddi, mousses, Bavarians, ice creams, sorbets, granitas, popsicles. 

About Leonardo di Carlo (from So Good Magazine):

An Italian pastry chef and member of the winning team of the Pastry World Championship in Sigep 2004 who has been defined in the sector as a polyhedral professional in constant research. Leonardo Di Carlo creates a rational, simple and mature pastry, with a wide knowledge of the ingredients. From his profile as an international consultant, he is a tireless protagonist of numerous courses and demonstrations, with the ones dedicated to scientific pastry standing out.

In 2015, Di Carlo founded Pastry Concept in Treviso (Italy), a school in which he pours his experience and professional maturity as a treasure of incalculable value for his students, who advises them not to waste time and encourages them to seek their own style.