Ebook The Art of Making Gelato: More than 50 Flavors to Make at Home, by Morgan Morano
Sunday, October 10, 2010
Ebook The Art of Making Gelato: More than 50 Flavors to Make at Home, by Morgan Morano
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The Art of Making Gelato: More than 50 Flavors to Make at Home, by Morgan Morano
Ebook The Art of Making Gelato: More than 50 Flavors to Make at Home, by Morgan Morano
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Review
"With recipes for more than 50 flavours, from avocado to the biscuit-flavour spread Biscoff, you can have even more holiday highs back home." - Sunday Times Travel Magazine
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About the Author
Morgan Morano is a professional chef and gelato expert. In 2010, Morgan established Morano Gelato after living in Italy, on-and-off, for 6 years. Morgan grew up in New England's Upper Valley and always planned to open a dessert-related business. During college and after culinary school, Morgan gained experience working and cooking in New York City and Italy. The most significant work that she did was for a Sicilian Gelato Chef who quickly became a close friend and mentor. Morgan appreciated the bold flavors of gelato found in Italy and noticed the lack of authentic gelato shops with Italian flavors in America. Disappointed with products claiming to be 'gelato,' she set out to establish the tradition of gelato-making in America and recreate pure Italian gelato.
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Product details
Paperback: 208 pages
Publisher: Race Point Publishing; Reprint edition (March 20, 2018)
Language: English
ISBN-10: 1631065130
ISBN-13: 978-1631065132
Product Dimensions:
8 x 0.6 x 10 inches
Shipping Weight: 1.6 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
13 customer reviews
Amazon Best Sellers Rank:
#117,584 in Books (See Top 100 in Books)
I'm not Italian, but Italy is my second home. When I was there last summer I learned how to make sorbetto in one of my cooking classes. But when I tried the recipe at home it didn't work, so I bought a gelato maker last week to see if that helped, it didn't. I searched on Amazon for a book to help me out, I needed to understand the science so I could solve the problem. After five purchases and four returns, the only one left worth anything was The Art of Making Gelato.I'm a visual and descriptive person, tell me things like it turns glossy, or show me what "done" looks like and I'm off to the races. This book does that plus more. It is full of love and the heart and soul of true gelato. The raspberry sorbetto is crazy good so smooth and creamy just like it should be, and the espresso, that I turned into jamocha, is insane, I should have it for breakfast.Morgan is an inspiration, for finding her passion and following her heart. Give this book a try and taste real Italy in a spoonful of heaven.
I was making ice creams until family came back from Italy in love with gelato. This book taught me gelato technique and recipes. I weigh ingredients as suggested, a very fast lesson. Family loves gelato, and the sorbets have been Very Popular.
This book explains the art of making gelato in easy, yet detailed ways. All recipes I have tried have been excellent. These recipes are different from others I have tried from other books because of the addition of starch to thicken the mixture before freezing.
Very helpful in getting my new obsession with gelato off the ground! Introduction and basic steps towards making gelato and sorbet are both super helpful. The recipes are presented in an easy to read and replicate format. I only give four stars because I think that the recipes generally come out extra sweet. I started reducing the sugar in my batches by about 25% and have been very happy with the results. Definitely worth the money.
Purchased on kindle....will never purchase cookbook on kindle again. Too hard to find recipes using index. Page numbers on kindle are not the same as numbers in index. That being said....the recipes are excellent! I have made ice cream all my like and am now a fan of gelato.
The Art of Making Gelato: 50 Flavors to Make at HomeI've made some delicious gelato using recipes from this book, which was recommended to me by Carolyn at Ceo's Gelato Bistro in Portsmouth, NH. An added tip from Carolyn: use agave syrup rather than the light corn syrup recommended in the book.
I've made several batches of sorbet using Morano's book as a foundation and each time have experienced success. The product was softer than others I've made, but the flavors have been well received. The collection is pretty basic, so those who are just starting to make gelato or sorbet are likely to find information and recipes which are easy to follow and not at all intimidating.
Wonderful recipe.
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