Nick Palumbo, "Gelato Messina The Recipes"

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Gelato Messina: The Recipes

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  • Review
  • TAG : Gelato Messina cookbook by Nick Palumbo | Cooked
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  • in Sydney is a very popular destination. If you feel like a gelato on a warm summer's evening (or even on a not-so-warm one) you have to be prepared to queue. As queuing isn't my thing, this book of Gelato Messina recipes was a very welcome Christmas gift. I've been making ice cream for years, graduating from an olde-worlde Monier ice cream maker, which required salt and ice, through various electric ice cream makers to my current much-loved and well-used ice cream maker with its

    in Sydney is a very popular destination. If you feel like a gelato on a warm summer's evening (or even on a not-so-warm one) you have to be prepared to queue. As queuing isn't my thing, this book of Gelato Messina recipes was a very welcome Christmas gift. I've been making ice cream for years, graduating from an olde-worlde Monier ice cream maker, which required salt and ice, through various electric ice cream makers to my current much-loved and well-used ice cream maker with its own compressor. Making gelato, though, is going to be much more difficult, requiring exotic ingredients such as dextrose and maltodextrin and precise use of a kitchen thermometer. It's fair to say that I'm daunted. However, I like a culinary challenge and I'll be giving the recipes a go pretty soon. At the moment, the four star rating is a reflection of the book's pretty pictures and the (mostly) yummy sounding flavours. Lets just see if I can get the recipes to work.

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