Making Artisan Gelato

Making Artisan Gelato

45 Recipes and Techniques for Crafting Flavor-infused Gelato and Sorbet at Home

Book - 2009
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Quayside Pub Group

The word gelato, in Italian, simply means “ice cream,” but its meaning has shifted to define a type of high-end frozen dessert, made with milk, not cream. Gelato also has 35% less air whipped into it than ice cream, heightening its rich mouthfeel without tipping the scales. Gelato, in all its luxury, is simple to make at home with a standard ice-cream maker.

Making Artisan Gelato, following on the heels of Making Artisan Chocolates, will offer 45+ recipes and flavor variations for exquisite frozen desserts, made from all-natural ingredients available at any grocery store or farmer’s market.

From pureeing and straining fruit to tempering egg yolks for a creamy base, the gelato-making techniques included in Making Artisan Gelato ensure quality concoctions. Recipe flavors run the gamut—nuts, spices, chocolate, fruit, herbs, and more—with novel flavor pairings that go beyond your standard-issue fare. 



Grand Central Pub

The wordgelato, in Italian, simply means “ice cream,” but its meaning has shifted to define a type of high-end frozen dessert, made with milk, not cream. Gelato also has 35% less air whipped into it than ice cream, heightening its rich mouthfeel without tipping the scales. Gelato, in all its luxury, is simple to make at home with a standard ice-cream maker.

Making Artisan Gelato, following on the heels ofMaking Artisan Chocolates, will offer 45+ recipes and flavor variations for exquisite frozen desserts, made from all-natural ingredients available at any grocery store or farmer’s market.

From pureeing and straining fruit to tempering egg yolks for a creamy base, the gelato-making techniques included inMaking Artisan Gelato ensure quality concoctions. Recipe flavors run the gamut—nuts, spices, chocolate, fruit, herbs, and more—with novel flavor pairings that go beyond your standard-issue fare.



Baker & Taylor
A tempting array of gelato and sorbet dishes offers more than forty-five delicious recipes and flavor variations for frozen desserts made from readily available, all-natural ingredients, accompanied by a guide to essential equipment, an illustrated glossary of ingredients, suggested flavor combinations, and tips on techniques.

Publisher: Beverly, Mass. : Quarry Books, c2009
ISBN: 9781592534180
159253418X
Branch Call Number: 641.862 Kop
Characteristics: 176 p. : col. ill
Additional Contributors: Polss, Madeline

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