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Ices Italia Hardcover – 21 Jun 2007

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Product details

  • Hardcover: 160 pages
  • Publisher: Pavilion Books (21 Jun. 2007)
  • Language: English
  • ISBN-10: 1862057745
  • ISBN-13: 978-1862057746
  • Product Dimensions: 19 x 2.3 x 24.1 cm
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Bestsellers Rank: 339,826 in Books (See Top 100 in Books)

More About the Author

Linda Tubby is a food stylist, recipe developer and writer. She
started her career as a fashion designer, but during her travels
discovered a passion for food that she couldn't resist. Linda has since
worked for magazines such as Sainsbury's Magazine, Waitrose Food
Illustrated, Food and Travel and Bon Appetit. She has also written several
books on subjects ranging from barbecues to ice cream.

Product Description

About the Author

Linda Tubby is a London-based food writer and food stylist. She is author and food stylist of: Grill Stylish Food to Sizzle, Barbecuing & Grilling Inside and Out, Herbs, Spanish Country Kitchen. Jean Cazals is a London-based food and travel photographer. His books include Dough, The Savoy Cookbook, The Food of Northern Spain and The Naked Chef.

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Most Helpful Customer Reviews

3 of 3 people found the following review helpful By A Customer of AMAZON-UK! on 18 Dec. 2007
Format: Hardcover
A celebration of the world's greatest chilled dessert........this book focuses on the specifically Italian origins of ices.

'There is a lack of credibility in many of the stories surrounding the origins of Italian ices. Most are based on myths and legends, but a number are plausibly linked to real historic events an provide a fascinating trail through a variety of countries......'

2007/Hardback/Pavilion

'The author, Linda Tubby, is an experienced food writer and food stylist.'

Enticing covers open to 160 high quality matt pages, split over main chapters:-

1. Iced Drinks and Granite
2. Sorbette
3. Gelati
4. Iced Desserts
5. Final Touches

with sections entitled:-

* The Snow and Ice Age
* The Art of Gelato
* Gelato Rules

along with an index, and list of suppliers/equipment.

Recipes are clearly laid out with the English title, Italian title, number of servings, the list of ingredients and the method.

Informative opening text/notes, e.g.:-

'Gelato with Coffee/Affogato:-
Affogato means 'drowned', which is exactly what happens to the scoops of rich vanilla flavoured gelato when a shot of boiling hot espresso hits them.
The creamy foam on top of a freshly brewed espresso is called 'crema di caffe', and it is this that holds the deep concentrated flavour that makes the best affogato, as everything melds together.
For extra indulgence, add a scoop of 'Bacio', a rich chocolate gelato, along with the 'Fior di Latte con Vaniglia' - vanilla gelato.'

An ice cream machine is not always required.

Interspersed with on location shots and mouth-watering finished dish photography, from Jean Cazals.
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2 of 3 people found the following review helpful By Sugar Snap on 28 Jan. 2011
Format: Hardcover
This is a beautiful book to browse, with some unusual recipes and ideas. I wouldn't recommend this for beginners but if you have a little patience the results are delicious. Great for those with a passion for flavour.
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 1 review
4 of 4 people found the following review helpful
Authentic Italian gelato and sorbet book 28 May 2011
By nichole-lily - Published on Amazon.com
Format: Hardcover Verified Purchase
This book is great for many reasons. To start with, the photos are gorgeous, with slightly textured pages and cover, lending an old world feel. The author explains the history of Italian gelaterias, problems that can occur when making certain types, etc. She also, give simple but descriptive notes at the start of each recipe. I also like that the amounts are in oz. (U.S.) and grams (UK). I did take one star off because I felt that more gelato recipes would have been better. Grantias and iced desserts are included, but I wanted more cream based gelato recipes because the ones included are so great and i personally prefer that type of creamy base. With this book, I especially found the peach gelato and gelato di nocciola wonderful. There is also a great basic custard gelato recipe that you can use as a base for creative additions. I used it and added vanilla bean, sliced strawberries and melted chocolate. I would recommend this book for anyone wanting to make authentic gelato or for someone that simply enjoys gorgeous dessert/food photos.
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