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.
14 people found this helpful.
Was this review helpful to you?