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

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

by Linda Tubby, Jean Cazals
     
 

White Wine Sorbetto, Pumpkin and Amaretto Gelato, Honey Custard Gelato with Marsala, Espresso and Chocolate Semi-Frozen Parfait—this book focusing on the Italian origins of ices fully justifies ice cream's reigning popularity as one of the world’s most popular comfort foods

 

As well as providing classic

Overview

White Wine Sorbetto, Pumpkin and Amaretto Gelato, Honey Custard Gelato with Marsala, Espresso and Chocolate Semi-Frozen Parfait—this book focusing on the Italian origins of ices fully justifies ice cream's reigning popularity as one of the world’s most popular comfort foods

 

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!

Product Details

ISBN-13:
9781862059047
Publisher:
Pavilion Books, Limited
Publication date:
05/01/2011
Edition description:
Reprint
Pages:
160
Product dimensions:
7.50(w) x 9.60(h) x 0.90(d)

Related Subjects

Meet the Author

Linda Tubby is the author and food stylist of 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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