The Ciao Bella Book of Gelato and Sorbetto: Bold, Fresh Flavors to Make at Home
The word gelato, in Italian, simply means €œice 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.Â
Country | USA |
Brand | Quarry Books |
Manufacturer | Quarry Books |
Binding | Paperback |
ItemPartNumber | Illustrations |
Model | BK-175-1 |
ReleaseDate | 2009-01-01 |
UnitCount | 1 |
UPCs | 080665003318 |
EANs | 0787721887409 |