Cover image for The art of making gelato : 50 flavors to make at home
The art of making gelato : 50 flavors to make at home
Morano, Morgan, author.
Personal Author:
Publication Information:
New York Race Point Publishing, 2015.

Physical Description:
191 pages : color illustrations ; 26 cm
Forget ice cream. Impress your dinner guests with unique flavors and indulge in fabulous recipes that you can make at home with The 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 afficianado 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!
General Note:
Includes index.

At head of title: Morano Gelato.
Added Corporate Author:
Format :