Create Artisan Gelato the Way It is Done in Italy
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Essential Balance
Other gelato books contain recipes, but few of them would be acceptable to a gelato master because they are not balanced - that is, they do not contain the correct proportion of components that true Italian gelatieri insist on.
2
Sublime Detail
Written for home cooks, gelato enthusiasts, caterers, chefs, and restauranteurs, this beautifully illustrated and definitive artisan gelato guide provides everything you need to get started, including:
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228 full-color pages of valuable artisan gelato-making expertise.
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More than 75 balanced and tested gelato formulas that will withstand scrutiny by any gelato professional in Italy.
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The process for creating and balancing gelato formulas using the Italian method.
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The basic science needed to go even further creatively with perfect gelato.
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Guidance for both small-scale and commercial large-scale artisan gelato production.
SAMPLE RECIPE
Chef Gary presents the first and only book in English that reveals the secrets behind artisan gelato making. Whether you are a novice or a professional gelatitian, you will learn the science necessary to make perfect gelato and the techniques to make it more intensely flavorful than ever. Mastering Artisan Italian Gelato: Recipes and Techniques will unleash the sweet side of your culinary creativity as no book has ever done before!”
– John Nocita, President, Italian Culinary Institute, Stalettì, CZ, Italy
