Joshua Davis and Bruno Tropeano, two guys right out of college,
felt that something was amiss. People in Maine created some of the
best of everything in the world — higher education, ships,
television doctors, winter boots. But the gelato of which they
dreamt could not be found here in Maine, or anywhere else in the
United States. Josh and Bruno sensed both a responsibility and an
opportunity and set off to rediscover the lost art. Imagining a
long-forgotten Red Spoon Society of superior gelato artisans, they
learned the techniques and practices of the old masters of gelato.
They used those techniques as a foundation for creating an even
better gelato experience: make lots of creative flavors for
discerning guests, serve them in a way that invites discovery and
delight, and never compromise on quality. In 2007, the doors to
their first gelato store opened. Josh and Bruno named it Gelato
Fiasco as a hedge against trend-pursuers, treasure hunters, and
impostors, for only a true food lover, guided by his or her own
sense of adventure, would dare enter a store with that name. And as
they loved it, they would share with their families and friends,
who would share with theirs. Gelato Fiasco is a book brimming with
humor, Maine values, mouth-watering color photographs, and, most
importantly, delicious recipes (out of 1500 in the “flavor
vault” the book will include 100 or so) for making your own
gelato at home, plus recipes sauces, cones, and other treats to
enjoy with your gelato.
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