Helados en Argentina

$98 · Offered by Kitchen Arts & Letters

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.

• Binding: Hardcover

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