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Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home |  | Author: Torrance Kopfer
Publisher: Quarry Books
Category: Book
List Price: $24.99
Buy New: $15.61
as of 9/6/2010 19:54 CDT details
You Save: $9.38 (38%)
Rating:  14 reviews
Sales Rank: 7919
Media: Paperback
Pages: 176
Number Of Items: 1
Shipping Weight (lbs): 1.6
Dimensions (in): 10 x 8 x 0.6
ISBN: 159253418X
Dewey Decimal Number: 641.862
EAN: 9781592534180
ASIN: 159253418X
Publication Date: January 1, 2009
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Product 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 farmer’s 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.
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Showing reviews 1-5 of 14
A Gelato Doctorate Thesis? February 25, 2009
C. Archuleta (Northern California)
41 out of 41 found this review helpful
While this might not be a gelato doctorate thesis, it's certainly a master class that hasn't been published before.
The author dives into some of the science behind making great gelato that other books have glossed over or completely omitted. While he's not given you a perfect recipe for your custom gelato creations, he has given you many guidelines and considerations for getting really close.
Beyond the "How-to" parts of this book you will find hints on getting the most from your ingredients, whether it be chocolate, booze, or fruit. There are also some great suggestions for pairing ingredients that I will surely be trying in the future.
There are plenty of interesting gelato and sorbetto recipes to challenge your palette too. So far the recipes included in this volume so far have turned out great. Just pay attention to your process and you will end up with more than just a decadent dessert.
If you have bought other books on ice cream or gelato and haven't been blown away by the contents you really owe it to yourself to read this one. It's altogether a better book than any I've read so far.
Simply a perfect "Gelato" (Italian word for ice cream) and Sorbet book -- a photo for every recipe! September 22, 2009
Dr. Ervin Nieves
29 out of 30 found this review helpful
Together with "The Perfect Scoop" by Dave Lebowitz, "Making Artisan Gelato" is a must have for any home kitchen ice cream maker. The recipes are written for 1 quart portions, so just double the ingredients for your typical 2 quart home ice cream machine. I followed the recipes in both "Making Artisan Gelato" and "The Perfect Scoop" and both books made perfect ice cream. "Gelato" is just the Italian word for ice cream. I've been to Italy several times and eaten Gelato in Florence, and other Italian cities. Each ice cream shop in Italy serves Gelato that tastes wonderful, but always a bit different from the other shop. The same here. "Making Artisan Gelato" helps you prepare the best-tasting Gelato of a creamier variety than some Italian cities, but 100% authentic. I have never had better Gelato than the ones I made using "Making Artisan Gelato." I have eaten Gelato that is just as good, and different, in Italy -- but never better. If you want to learn how to incorporate liquors into ice cream, you defintely need to get "The Perfect Scoop" as well. I think both "Making Artisan Gelato" and "The Perfect Scoop" are the two ice cream books every home ice cream maker should own. They have very different recipes, and teach different skills. There are also sorbet, granitas, and other yummy recipes in both books. Every recipe in "Making Artisan Gelato" has a photo, and this makes preparing the recipes fun. You have a visual goal to guide and inspire your home ice cream making. Both books also teach you a lot of secret tips about ensuring your ice cream gets made without any accidental hitches: e.g. how not to overcook the ice cream mix, how to save the ice cream mix if you accidentally do overcook the mix, etc.
Not only great recipes, MUST HAVE technique. June 22, 2009
jaypee (Raleigh NC)
22 out of 22 found this review helpful
I adore homemade ice cream, but as good as the flavor has been the texture has always been lacking. Not anymore. With this book I learned the art of making frozen gelato, ice cream and sorbet.
The first half of the book, covers the whys and how to's that are absolutely essential to know in order to make a superior frozen dessert. The author gives you simple things to do that greatly enhance quality. He also explains the chemistry of making gelato and sorbet that will make your own recipe experimentation more successful.
I have tried several of the recipes so far and they have been fabulous. Read the book cover to cover and you too will make sublime gelato!
This will make you a gelato officianado!!! September 5, 2009
Jane Palmer (Missouri)
10 out of 10 found this review helpful
I have been making ice cream for years. Guests at our dinner parties always want to know what flavor ice cream we are having for dessert!! I received this book a few days ago, and make espresso gelato for my birthday dinner tomorrow. I just finished churning it, and placed it in the freezer to harden. I haven't even washed the dishes yet, but I couldn't wait to write this review. This is by far the most flavorful and intense ice cream/gelato I have ever tasted, much less made myself! The depth of flavor, the texture is outstanding.
Sometimes, homemade ice cream can be to "eggy" for my taste, but this gelato recipe has no hint of too much egg. Perfectly balanced and wonderfully delicious.
Do not wait, get this book and begin your gelato phd studies!! Thorough, concise, tons of photos that help with preparing ingredients,all in all a great book. I can't remember being so excited about a cookbook in a long time!!!
Great recipes March 18, 2009
Pat Butter (Longview, Texas)
16 out of 18 found this review helpful
I have several books about gelato and this is by far the best. From the history of gelato to the correct ratios for recipes - the author did his homework.
Showing reviews 1-5 of 14
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