The Art Of Making Gelato: 50 Flavors To Make At Home by Morgan MoranoThe Art Of Making Gelato: 50 Flavors To Make At Home by Morgan Morano

The Art Of Making Gelato: 50 Flavors To Make At Home

byMorgan Morano, Salvatore Potestio

Hardcover | April 10, 2015

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Forget ice cream. Impress your dinner guests with unique flavors and indulge in fabulous recipes that you can make at home withThe Art of Making Gelato. Discover the techniques and tools that you need to make this delicious treat at home.

Gelato is churned more slowly and frozen at a slightly warmer temperature than ice cream. The slow churning incorporates less air, so the gelato is denser. The higher freezing temperature means that the gelato stays silkier and softer. Dairy-free and egg-free, sorbets are made from whole fruit and a simple syrup. They're extremely flavorful and churned like ice cream to give them a soft texture.

Join Chef and Gelato aficionado Morgan Morano as she shares 50 recipes for gelato and sorbetto. Enjoy traditional chocolate, sweet milk and strawberry, to Torta della Mimosa, Bombolone, Biscoff, and Acero - even Avocado gelato!

Morgan Morano is a professional chef and gelato expert. In 2010, Morgan established Morano Gelato after living in Italy, on-and-off, for 6 years. Morgan grew up in New England's Upper Valley and always planned to open a dessert-related business. During college and after culinary school, Morgan gained experience working and cooking in N...
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Title:The Art Of Making Gelato: 50 Flavors To Make At HomeFormat:HardcoverDimensions:192 pages, 10.5 × 8.5 × 1 inPublished:April 10, 2015Publisher:Race Point PublishingLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1937994449

ISBN - 13:9781937994440

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Reviews

Rated 1 out of 5 by from Disappointed I was excited to get this book based on the previous review, but was very surprised to discover that ALL of the gelato recipe's called for Milk Powder and Tapioca Starch. I believe that gelato should only use natural ingredients and I do not consider milk powder to be a natural ingredient. I am returning this book and will continue to look for books that use only natural ingredients for gelato.
Date published: 2015-06-13
Rated 5 out of 5 by from Awesome! You'll learn how to make, store, and serve delicious gelato and sorbetto using classic gelateria techniques that have been adapted for home cooks. Get ready to enjoy a taste of Italy's famous frozen dessert right in your own kitchen. This book is wonderful with easy to follow instructions. The pictures are bright and colorful. You and your family will be loving the gelato from home. You won't know which recipe to make first from the 50 flavors. *I was given this book in return for a honest review.*
Date published: 2015-05-22