Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Ho

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Quarry Books
  • 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. 
  • Author:
    Torrance Kopfer
    Binding:
    Paperback
    Dewey Decimal Number:
    641.862
    EAN:
    9781592534180
    ISBN:
    159253418X
    Label:
    Quarry Books
    Languages:
    English
    List Price:
    $24.99
    Manufacturer:
    Quarry Books
    Number Of Items:
    1
    Number Of Pages:
    176
    Product Group:
    Book
    Product Type Name:
    ABIS_BOOK
    Publication Date:
    2009-01-01
    Publisher:
    Quarry Books
    Studio:
    Quarry Books
    Title:
    Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home
    Feature:
    <a title='Condition Guide' href='/content/Condition_and_Shipping_Guide.htm' target='_blank'>Click here to view our Condition Guide and Shipping Prices</a>

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