Making Artisan Gelato
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Stock No: WW367180
Quarry Books / Paperback

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Making Artisan Gelato

Quarry Books / Paperback

In Stock
Stock No: WW367180

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* This product is available for shipment only to the USA.

Product Description

Gelato has long been known in most major cities, but is slowly increasing in popularity across the United States. A mixture of milk and cream, sugar, eggs, and a flavor ingredient are whipped and chilled while it's frozen. What's the difference between gelato and ice cream? Gelato has a softer and denser feel due to the lower fat and whipped air levels.

Learn how to incorporate unique ingredients--from lavender to ginger to tea!--as well as make traditional flavors. Discover the history of gelato, what ingredients to use, and the proper equipment, techniques, and flavor pairings, before moving on to the actual recipes. 176 pages, softcover.

Product Information

Format: Paperback
Number of Pages: 176
Vendor: Quarry Books
ISBN: 159253418X
ISBN-13: 9781592534180

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Publisher's 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.

Author Bio

Torrance Kopfer

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