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64 of 64 people found the following review helpful:
5.0 out of 5 stars
A Gelato Doctorate Thesis?, February 25, 2009
This review is from: Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home (Paperback)
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.
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52 of 53 people found the following review helpful:
5.0 out of 5 stars
Simply a perfect "Gelato" (Italian word for ice cream) and Sorbet book -- a photo for every recipe!, September 22, 2009
This review is from: Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home (Paperback)
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.
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32 of 32 people found the following review helpful:
5.0 out of 5 stars
Not only great recipes, MUST HAVE technique., June 22, 2009
This review is from: Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home (Paperback)
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!
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