Overview
Un paseo por el campo en el que encontrar ricos e inesperados sabores para los helados.
En otoño, piñones y moras; en invierno, almendras y cabello de ángel; en primavera, violetas, cerezas, fresas y albaricoques; y en verano, plátano, algarroba y lima. Helados es un paseo por la naturaleza con los ojos bien abiertos. Es también una visita a los hogares de los pastores y los agricultores con los que Paula López Montero, cofundadora de la microheladería trashumante Campo a través, junto con Mariluz Villegas, colabora habitualmente en su incesante búsqueda de ingredientes originales y tradicionales que enriquezcan su delicioso y sencillo recetario de helados a base de leche de cabra. Helados es, en definitiva, un recetario asumible, dulce y sabroso que nos acerca a la artesanía y frescura de un oficio tradicional en vías de extinción.
ENGLISH DESCRIPTION
A walk through the countryside where you will find rich and unexpected ice-cream flavors.
In autumn, pine nuts and berries; in winter, almonds and angel hair; in spring, violets, cherries, strawberries, and apricots; in summer, banana, carob, and lemon. Ice-cream is a walk around nature with your eyes wide open. It is also a visit to the homes of the shepherds and farmers with whom Paula López Montero—cofounder of the transhumant micro ice-cream parlor Campo a Través, together with Mariluz Villegas—usually collaborates in her incessant search for original and traditional ingredients to enrich her delicious but simple goat-milk-based ice-cream recipes. Ice-cream is definitely a manageable, sweet, and tasty cookbook to learn about the artistry and freshness of an endangered traditional trade.
En otoño, piñones y moras; en invierno, almendras y cabello de ángel; en primavera, violetas, cerezas, fresas y albaricoques; y en verano, plátano, algarroba y lima. Helados es un paseo por la naturaleza con los ojos bien abiertos. Es también una visita a los hogares de los pastores y los agricultores con los que Paula López Montero, cofundadora de la microheladería trashumante Campo a través, junto con Mariluz Villegas, colabora habitualmente en su incesante búsqueda de ingredientes originales y tradicionales que enriquezcan su delicioso y sencillo recetario de helados a base de leche de cabra. Helados es, en definitiva, un recetario asumible, dulce y sabroso que nos acerca a la artesanía y frescura de un oficio tradicional en vías de extinción.
ENGLISH DESCRIPTION
A walk through the countryside where you will find rich and unexpected ice-cream flavors.
In autumn, pine nuts and berries; in winter, almonds and angel hair; in spring, violets, cherries, strawberries, and apricots; in summer, banana, carob, and lemon. Ice-cream is a walk around nature with your eyes wide open. It is also a visit to the homes of the shepherds and farmers with whom Paula López Montero—cofounder of the transhumant micro ice-cream parlor Campo a Través, together with Mariluz Villegas—usually collaborates in her incessant search for original and traditional ingredients to enrich her delicious but simple goat-milk-based ice-cream recipes. Ice-cream is definitely a manageable, sweet, and tasty cookbook to learn about the artistry and freshness of an endangered traditional trade.
This book title, Helados: Recetas de un paseo campo a través / Ice Cream: Recipes from a Walk Through the Countryside, ISBN: 9788410433489, by Paula Lopez Montero, published by PRH Grupo Editorial (September 23, 2025) is available in hardcover. Our minimum order quantity is 25 copies. All standard bulk book orders ship FREE in the continental USA and delivered in 4-10 business days.
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