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on 18 December 2007
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.

Recipes include:-

* Lemon Liqueur
* Blueberry Smoothie
* Milkshakes
* Iced Spritz
* Granites
* Raspberry Sorbetto
* White Wine Sorbetto
* Ice Lollies (Popsicles)
* Strawberry Gelato
* Rice and Mascarpone Gelato
* Pumpkin and Amaretto Gelato
* Rich Chocolate Gelato with Meringues and Hazelnuts
* Honey Custard Gelato with Marsala
* Cassata
* Truffle
* Biscuit Tortoni
* Espresso and Chocolate Semi-Frozen Parfait
* Soft-scoop Pick-Me-Up
* Meringue Ice Cream Cake
* Neapolitan
* Pear and Apple Crisps
* Macerated Pomegranate Seeds
* Italian Meringue Sheets
* Italian Sponge
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on 28 January 2011
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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on 16 September 2015
The author is a personal friend and all her recipes are well researched. Great book of really special Gelato
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