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- Author: Torrance Kopfer
- Publisher: Quarry Books
- Year: 2009
- Pages: 176
- ISBN-10: 159253418X
- ISBN-13: 9781592534180
- Format: 20.4 x 25.3 x 1.9 cm, softcover
- Language: English
- SAVE -10% with code: EXTRA
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Description
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.
EXTRA 10 % discount with code: EXTRA
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The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Author: Torrance Kopfer
- Publisher: Quarry Books
- Year: 2009
- Pages: 176
- ISBN-10: 159253418X
- ISBN-13: 9781592534180
- Format: 20.4 x 25.3 x 1.9 cm, softcover
- Language: English English
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.
Reviews