Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor-Infused Gel

Description: Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home by Torrance Kopfer Gelato also has 35 per cent less air whipped into it than ice cream, heightening its rich mouthfeel without tipping the scales. This work offers more than 45 recipes and flavour variations for exquisite frozen desserts, made from all-natural ingredients available at a grocery store or farmers market. FORMAT Paperback LANGUAGE English CONDITION Brand New Publisher 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 farmers 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 gamutnuts, spices, chocolate, fruit, herbs, and morewith novel flavor pairings that go beyond your standard-issue fare. Author Biography Torrance Kopfer Long 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 farmers 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. Details ISBN159253418X Author Torrance Kopfer Short Title MAKING ARTISAN GELATO Pages 176 Language English Photographer Madeline Polss ISBN-10 159253418X ISBN-13 9781592534180 Media Book Format Paperback DEWEY 641.862 Illustrations Yes Year 2009 Publication Date 2009-01-31 Place of Publication Rockport Country of Publication United States Publisher Quarry Audience Age 0-0 Imprint Rockport Publishers Inc. Subtitle 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home DOI 10.1604/9781592534180 Audience General/Trade UK Release Date 2009-01-01 AU Release Date 2009-01-01 NZ Release Date 2009-01-01 US Release Date 2009-01-01 We've got this At The Nile, if you're looking for it, we've got it. With fast shipping, low prices, friendly service and well over a million items - you're bound to find what you want, at a price you'll love! TheNile_Item_ID:14068601;

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