In the introduction we are told that Gelato (Italian Ice Cream) differs from American Ice Cream in 3 specific ways - Gelato is lower in butterfat, it is denser than American ice cream, and Gelato is served at a warmer temperature.
|Cioccolato Gelato page 48|
The recipes contained in The Art Of Making Gelato: 50 Flavours To Make At Home are really very straightforward and simple, the Gelato recipes mainly follow the same basic method and are not particularly tricky. The simplicity is part of their appeal though, because by just altering a couple of things you can create a host of different flavours, and the variety and flavour combinations Morgan Morano includes in her book are just astounding.
Towards the back of The Art Of Making Gelato is a small section devoted to sorbets. As with the gelato recipes, the sorbet recipes use minimal ingredients and minimal fuss, are nicely laid out and in clear English. This is not a book which anyone with a gelato maker and access to the correct ingredients will find daunting.
This is a huge 192 page hardback book full of gorgeous photographs, and beautifully written passages about the history, popularity or geography of different flavours. It is a very romantic and peaceful recipe book, which is a delight to browse.
|Torta De Mele page 140|
The Art Of Making Gelato: 50 Flavours To Make At Home has an rrp of £16.00 and is available now.