Gelato!: Italian Ice Creams, Sorbetti and Granite
The perfect treat for a hot summer day, homemade gelato and its fruit-based cousins, sorbetti and granite, are easy to make and richer than ordinary ice creams and sherbets, yet less fattening. Pamela Sheldon Johns provides 50 recipes for gelato and other icy desserts, along with tasty accompaniments. Including sumptuous ice cream photos and a visual tour of Italy's famed gelaterie, GELATO! reveals the secrets of great gelato making for anyone longing for the sweet tastes of Italy.\ A...
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The perfect treat for a hot summer day, homemade gelato and its fruit-based cousins, sorbetti and granite, are easy to make and richer than ordinary ice creams and sherbets, yet less fattening. Pamela Sheldon Johns provides 50 recipes for gelato and other icy desserts, along with tasty accompaniments. Including sumptuous ice cream photos and a visual tour of Italy's famed gelaterie, GELATO! reveals the secrets of great gelato making for anyone longing for the sweet tastes of Italy. A beautifully photographed primer on making authentic Italian gelato using a home ice cream maker. Hardcover edition sold more than 30,000 copies. ReviewsListed as one of the 10 best cookbooks for summer with two recipes and images on website.—NPR.org 6/1/08 KLIATT For Italians, enjoying a scoop of intensely flavored, velvety-textured gelato is a favorite pastime. Only premium ingredients and age-old techniques are used by the neighborhood proprietor of the gelaterie. Every Italian town has its own beloved gelaterie offering seasonal specialties and family recipes that have been passed down through generations. Gelati and its fruit-based cousins sorbetti and granite are richer than ordinary ice creams and sherbets yet less fattening and sweet. Authentic gelati, sorbetti and granite are surprisingly easy to make at home. A fascinating introduction provides the history of gelati. Some of the recipes: Pistachio Gelato, Blood Orange Campari Sorbetto, Blackberry Sangiovese Sorbetto, Rose Petal Sorbetto, Cafe Latte Gelatto, and Almond Granita. Each tantalizing creation has an attractive color photograph. Pamela Sheldon is a well-known cooking instructor and the host of Italian culinary workshops. She has authored 14 cookbooks, many specializing in Italian food. Reviewer: Shirley Reis
\ KLIATT - Shirley Reis\ For Italians, enjoying a scoop of intensely flavored, velvety-textured gelato is a favorite pastime. Only premium ingredients and age-old techniques are used by the neighborhood proprietor of the gelaterie. Every Italian town has its own beloved gelaterie offering seasonal specialties and family recipes that have been passed down through generations. Gelati and its fruit-based cousins sorbetti and granite are richer than ordinary ice creams and sherbets yet less fattening and sweet. Authentic gelati, sorbetti and granite are surprisingly easy to make at home. A fascinating introduction provides the history of gelati. Some of the recipes: Pistachio Gelato, Blood Orange Campari Sorbetto, Blackberry Sangiovese Sorbetto, Rose Petal Sorbetto, Cafe Latte Gelatto, and Almond Granita. Each tantalizing creation has an attractive color photograph. Pamela Sheldon is a well-known cooking instructor and the host of Italian culinary workshops. She has authored 14 cookbooks, many specializing in Italian food. Reviewer: Shirley Reis\ \
