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The art of making gelato : more than 50 flavors to make at home

Author: Morgan Morano; Morano Gelato (Firm)
Publisher: New York, New York : Race Point Publishing, 2018.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
"Gelato is churned more slowly and frozen at a slightly warmer temperature than ice cream. The slow churning incorporates less air, so the gelato is denser. The higher freezing temperature means that the gelato stays silkier and softer. Dairy-free and egg-free, sorbets are made from whole fruit and a simple syrup. They're extremely flavorful and churned like ice cream to give them a soft texture."--Amazon.com.
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Genre/Form: Cookbooks
Document Type: Book
All Authors / Contributors: Morgan Morano; Morano Gelato (Firm)
ISBN: 1631065130 9781631065132
OCLC Number: 1004560494
Notes: Includes index.
"Originally published as a hardcover in 2015"--Title page.
At head of title: Morano Gelato.
Description: 208 pages : color illustrations ; 26 cm
Responsibility: Morgan Morano.

Abstract:

The Art of Making Gelato shows how to make ice cream's softer and silkier cousin in flavors from citrus cream to avocado!  Read more...

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Publisher Synopsis

"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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