Making Artisan Gelato - 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home (Paperback)

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.

General

Imprint:	Rockport Publishers Inc.
Country of origin:	United States
Release date:	December 2008
First published:	2009
Authors:	Torrance Kopfer
Dimensions:	260 x 206 x 13mm (L x W x T)
Format:	Paperback
Pages:	176
ISBN-13:	978-1-59253-418-0
Categories:	Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery dishes & courses > Desserts Books > Food & Drink > General cookery > Cookery dishes & courses > Desserts
LSN:	1-59253-418-X
Barcode:	9781592534180

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