Ices Italia: Meltingly Delicious Recipes for Voluptuous Gelati, Sorbette, and Iced Desserts from Artisan Gelaterias of Italy

Overview

Many cultures have claimed the invention of ices as their own, but gelati, sorbette, granite, and many more sweet treats from the icebox were all developed to perfection in Italy. As well as providing classic and modern recipes for everything from a divinely delicate pear sorbetto to an intense espresso gelato to the most indulgent zuccotto (a confection of alcohol-soaked sponge filled with chocolate and hazelnut gelato), this celebration of the world's greatest chilled dessert explores some of the fascinating ...

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Overview

Many cultures have claimed the invention of ices as their own, but gelati, sorbette, granite, and many more sweet treats from the icebox were all developed to perfection in Italy. As well as providing classic and modern recipes for everything from a divinely delicate pear sorbetto to an intense espresso gelato to the most indulgent zuccotto (a confection of alcohol-soaked sponge filled with chocolate and hazelnut gelato), this celebration of the world's greatest chilled dessert explores some of the fascinating history, people, and places that make the Italian gelato experience unique. Packed with mouth-watering photography and easy to follow instructions—an ice cream machine is not always required!

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Product Details

  • ISBN-13: 9781862057746
  • Publisher: Pavilion Books, Limited
  • Publication date: 5/1/2009
  • Pages: 160
  • Product dimensions: 7.70 (w) x 9.80 (h) x 1.00 (d)

Meet the Author

Linda Tubby is a food writer and food stylist. She is author and food stylist of 180 Barbecues, Barbecuing & Grilling Inside and Out, Grill, Herbs, and Spanish Country Kitchen. Jean Cazals is a food and travel photographer. His books include Dough, The Food of Northern SpainThe Naked Chef, and The Savoy Cookbook.

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