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Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home
Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home
by Torrance Kopfer
Edition: Paperback
Price: $14.99
50 used & new from $8.95

34 of 40 people found the following review helpful
3.0 out of 5 stars Good recipes, but not too much information to become an artisan, May 21, 2011
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It is apparent that the author knows a good deal about the ice cream business. His own story at the beginning of the book was a lot of fun to read. The book also features a good overview of what one needs to get started with making ice cream. The recipes are decent as well and if you follow the directions, the result will not be disappointing.

There are a few of reasons why this book is missing the stars for me.

First of all, the recipes are sometimes hard to follow. They are not divided into steps but come as large chunks of text. Sometimes you have to read over a few times to understand what you need to do.

Second, I did not find any "artisan" component in this book. As far as I understand, artisan means knowing a great deal about the raw components and creating hand-crafted unique mixes. This book does not teach you to be an artisan, it gives you a number of great tried recipes and does not give a hint of what to next once you've mastered them. The only thing the author suggests is that "you will know when you master those recipes". It also does not tell much about sourcing best ingredients. For example, with chocolate gelato, the recipe just tells you to get some high-quality chocolate, without suggesting any different brands or cocoa bean sort. Neither does it tell you any history or background of the recipe, or which region it is originating from.

Third, the recipes feature more or less the same milk-cream-egg base for every gelato mixed with a flavouring agent. If you want to learn about corn starch, carob or vegan bases, look elsewhere.

To sum up, this is a great book to learn the basics of making gelato and prepare excellent some excellent proven flavours by the book, and I guess the author sells those in his own cafe. However, if you need more knowledge than that, this book can't help you much. Not a spectacular book, but a decent job that thoroughly covers the basics.
Comment Comment (1) | Permalink | Most recent comment: Dec 13, 2011 11:35 AM PST


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