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

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

          
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About the Book

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.


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Product Details
  • ISBN-13: 9781592534180
  • Publisher: Quarry Books
  • Publisher Imprint: Quarry Books
  • Depth: 19
  • Language: English
  • Returnable: Y
  • Sub Title: 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home
  • Width: 204 mm
  • ISBN-10: 159253418X
  • Publisher Date: 01 Jan 2009
  • Binding: Paperback
  • Height: 253 mm
  • No of Pages: 176
  • Spine Width: 19 mm
  • Weight: 681 gr


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