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  • Book

    • Gelato
      • Overview
      • About the author

    • Donata Panciera     

      Gelato

      Techniques, Equipment and Recipes

      • Subject
      • Food & Drink
      • Publication
      • 10/2020
      • Rights
      • Rights available Worldwide
      • Subject
      • Food & Drink
      • Publication
      • 10/2020
      • Rights
      • Rights available Worldwide
      • Subject
      • Food & Drink
      • Publication
      • 10/2020
      • Rights
      • Rights available Worldwide
      • Overview
      • About the author

      Overview

      A handbook for ice cream makers who want to learn the tricks of the trade for delicious home-made gelato. Written by an author with decades of experience who has devised an outstanding, tried-and-tested ergonomic approach.

      The first part of the book details the history of Italian artisan gelato and describes the most common ingredients. Then all the main gelato-making techniques and their variants (sorbets and semifreddi) are laid out.

      The last part of the book is packed with mouth-watering recipes and pictures as well as practical and technological tips and tricks for applying the notions acquired throughout the book.

      About the author

      Donata Panciera has been a Master Gelato Chef since 2000. Over the years she has opened many successful gelato shops around the world. She teaches and advises associations and companies in Italy and abroad.

  • Book formats

    • Binding: Paperback
      Size: 18,5 x 23
      Print: Colours
      Pages: XIV-338
      ISBN: 9788820392758
      Price: € 36,90

    Digital formats

    • epub
      ISBN: 9788820398385
      Price: € 30,99
    • Piattaforma: Amazon
      kindle
      ISBN: 9788820398385