Title: Making artisan gelato
First published: 2008
Description: From pureeing and straining fruit to tempering egg yolks for a creamy base, the gelato-making techniques included in Making Artisan Gelato ensure quality concoctions. Recipe flavors run the gamut -- nuts, spices, chocolate, fruit, herbs, and more -- with novel flavor pairings that go beyond your standard-issue fare.
Subjects: Ice cream, ices, Frozen desserts, Cooking & Food, Nonfiction, Ice cream, ices, etc., Desserts
LC classification: TX795 .K67 2008