Making Artisan Gelato
45 Recipes and Techniques for Crafting Flavor-infused Gelato and Sorbet at HomeBook - 2008
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.
Publisher: Beverly, Mass. : Quarry Books, 2008, c2009
Branch Call Number: 641.862 KOP
Characteristics: 176 p. : col. ill. ; 26 cm