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Gelato and Gourmet Frozen Desserts - A professional learning guide, by Luciano Ferrari
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This textbook offers a large number of classical and modern recipes to manufacture gourmet Gelato, Sorbet, Sherbet, Ice Cream, Water Ice and Frozen Custard. The mission of this work is to introduce and to direct with a very practical yet professional approach all those who would like to open a frozen dessert business or the frozen dessert professionals who are looking for good ideas to offer their customers. The recipes are completed by useful garnish tips that refer to the comprehensive garnish recipe chapter. Through a very easy-to-read recipe layout, with dosage expressed both in metric and in Us Standard System, the operator is taken from the ingredient list to the mixing directions all the way to the manufacturing tips so to make sure he gets all the necessary information to create the most outstanding and authentic frozen dessert concoctions. All recipes have been individually tested to guarantee the result and are formulated according to the most user's friendly technical methods.
- Sales Rank: #1642425 in Books
- Published on: 2011-02-01
- Released on: 2011-02-01
- Original language: English
- Number of items: 1
- Dimensions: 8.26" h x .47" w x 5.83" l, .56 pounds
- Binding: Paperback
- 208 pages
Most helpful customer reviews
4 of 4 people found the following review helpful.
Great resource
By Amazon Customer
Great reference/resource for starting a gelateria . Don't even try to use cookbooks geared for home ice cream and attempt to change the quantity. This is a professional's book -- geared for quantity.
5 of 5 people found the following review helpful.
Do not bother. This book is not worth it.
By Richard Baldwin
Wow $62 dollars for this hunk of junk. I am seriously appalled. This is NOT a learning guide or reference book. This book has a tiny bit of content that you can easily find on the internet with minimal searching. Beyond that, it is just a bunch of recipes. Keep in mind that any company you buy ingredients from like Pregel, Fabbri, or even artisan Italian companies like FRUCTITAL S.r.l. will provide detailed recipes and phone assistance in producing high quality product. Some of the ideas in this book like buying Icecream base and diluting it with whole milk and sugar left me wondering how this guy is an authority on gelato production. Further, almost all his recipes suggest the use of corn syrup. I am no gelato expert but, I did just attend a week long gelato class in LA where the VERY Italian pastry chef was adamant to NEVER EVER use corn syrup in your artisan gelato. Should have taken my $62 dollars, crumpled them up, and lit them on fire. At least it would have made for an interesting YouTube video.
0 of 1 people found the following review helpful.
but a little knowledge of cooking is recommended. a good
By Gerhardt Muller
a very informative book, but a little knowledge of cooking is recommended. a good purchase
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