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More About the Author
Product Description
Product Description
Gelato also has 35 per cent 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" offers 45 plus recipes and flavour 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 flavours run the gamut - nuts, spices, chocolate, fruit, herbs, and more - with novel flavour pairings that go beyond your standard-issue fare.
About the Author
Torrance Kopfer founded Cold Fusion Gelato in 2001, a family-owned and operated gelaterie and retail store in Newport, RI, USA.
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Customer Reviews
Most Helpful Customer Reviews
5 of 5 people found the following review helpful
Format:Paperback
Although this book is American written and some of the flavours are quite eclectic, it is one of the few books about Gelato that actually tells you the real trade secrets to producing the intense flavour of Gelato as against ice creams. Well worth it for this information alone
3 of 3 people found the following review helpful
Format:Paperback
If you are looking for some really nice ice cream recipes but better than the typical choices. Ideal, as this book has a few more varied & interesting ones to choose from. These recipes are easy to follow & non-technical.
8 of 9 people found the following review helpful
Format:Paperback
The best ice cream book is Lolas. However, this is the best gelato book. It has the detail to a basic chemistry level and the recipes are nicely detailed. Mr Kopfer tells you why you are doing things a certain way which helped me to trouble shoot various problems I was having in achieving my desired result. Any items he has not covered I can look up in McGee on Food. I thought there might be a bit more variety in the recipes, there seems to be a lot of chocolate based gelatos (choc with orange, choc with this and that) however if you follow a few recipes and have some creativity you can use this book as a springboard to your own creations - which was the whole point for me. The book needs a new edition to correct some cut & paste mistakes in the first print however nothing major.
I also liked the introduction, it was very interesting to read what inspired Torrence to make this journey & I am very glad he has chosen to share his learnings.
I also liked the introduction, it was very interesting to read what inspired Torrence to make this journey & I am very glad he has chosen to share his learnings.
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Most Recent Customer Reviews
Love love love this book
I bought this book recently for my mum as she got an ice cream maker and have fallen in love with it. Read more
Published 4 months ago by Daisy-May
super intro in the world of Gelati making
for a first timer in the ice cream - Gelato making, I would highly recommend to start with this book. It is very informative and the photo illustration are of high quality. Read more
Published 10 months ago by Sylvis
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