"ESSENCE" by Jesús Escalera is a pioneering culinary book that explores the vast potential of aromas in gastronomy, particularly through the lens of ice cream and desserts. This insightful work begins by revealing that vanilla aroma is not only found in vanilla itself but also in diverse ingredients like banana, fig, tonka bean, fennel seeds, and certain liquors such as bourbon and aged rums, setting the stage for a sensory-rich culinary adventure.

Master pastry chef Jesús Escalera, renowned for his innovative approach at his establishment La Postrería in Guadalajara, Mexico, guides readers through a profound exploration of flavors. The book is divided into two sections: the first lays a theoretical foundation, discussing the essence of good ice cream, practical formulation techniques, flavor enhancement, and a straightforward classification of aromas tailored for professionals in ice cream making, pastry, and broader culinary arts. The second section is a practical guide featuring 45 unique ice cream recipes and over 30 dessert and preparation ideas, each enriched with detailed insights into the creative process behind them, designed to inspire and educate chefs and dessert makers around the globe.