Il gelato

A handbook for ice cream makers who want to learn the tricks of the trade for delicious home-made gelato. Written by an author with decades of experience who has devised an outstanding, tried-and-tested ergonomic approach.

The first part of the book details the history of Italian artisan gelato and describes the most common ingredients. Then all the main gelato-making techniques and their variants (sorbets and semifreddi) are laid out.

The last part of the book is packed with mouth-watering recipes and pictures as well as practical and technological tips and tricks for applying the notions acquired throughout the book.