Gelato Hardcover – March 1, 2012

I already had this book and use it often for making sorbets! A friend bought a new sorbet maker and I knew she had to have her own copy! I bought it as a Christmas gift.

Some recipes that I wanted but didn't have, and a few techniques I sought. Absolutely filled the bill for my library.

This book has some ok recipes, but of the four gelato books that I own it is not my favorite.

Tried to make the dark chocolate. Realized after I had all the specified ingredients in the mixing bowl that there was no possible way of achieving soft peaks. Let alone, it called for an entire canister of cocoa powder be beaten into a single egg white along with 160g of sugar. If you’re going to use these recipes, make sure you read ahead and tweak them accordingly.

... so well. Just like Nunbro, I found out that what appears to be one of the "base recipes" used for a number of flavours in the book simply does not work very well. For most recipes, basically all of the sugar is supposed to be whipped into the single egg white (the gelato's only real stabilisation) - but with so much sugar, there is no way there will be any peaks, let alone any soft ones. Frankly, I have an uneasy feeling that this (often repeated) base recipe is the result of some printing error. My guess is that most of the sugar instead should go with the dairy, and just one tablespoon into the whipped egg white. But if that would be the case, there cannot have been much proof-reading going into this book.I'm a quite experienced ice cream maker, and I'll happily keep this book as a source of inspiration. But again, I'd say that these recipes generally need to be tweaked and improved in order to work well.

Some recipes are good but a number simply do not work. They seem not to have been tested. 2/3 cup of sugar and 2/3 cup of cocoa whisked with 1 egg white will not mix to form soft peaks! - page 18

The recipes sound good but the actual execution doesn't seem to work right. I have an ice cream machine that has a canister that you freeze, but even the granita recipes don't churn correctly. It seemed like a good idea at the time of purchase, but I don't recommend this book.

Livro bem interessante e com ótimo conteúdo.Acredito que poderia conter um pouco mais de páginas e receitas.

Very good gelato recipes, truly Italian.Easy to understand and this book is for demanding palates.