Gelato Messina: The Recipes

4,14 valoración promedio
( 21 valoraciones por Goodreads )
 
9781742705156: Gelato Messina: The Recipes

Gelato Messina is beautifully illustrated and fully photographic, filled with recipes to make any ice cream or gelato lover swoon. The book provides detailed instructions for creating the best possible gelato, with a comprehensive 'basics' section, covering core ingredients, balancing and composition, and equipment and method, which will radically change the way you think about making gelato. The recipes - which include instructions for both domestic and professional methods - feature gelatos made from traditional cream, yogurt or dairy-free fruit bases, with flavors ranging from the more traditional to the playful and innovative. Try dulce de leche, pear and rhubarb, poached figs in masala or salted caramel and white chocolate, or their more inventive creations such as Elvis the fat years, a peanut butter and jelly fusion.

From the meticulous roasting and endless grind of pistachios, to the baking of their own apple pies and brownies, or to the sweet smell of stewed spiced rhubarb, absolutely everything is made lovingly inhouse by a little team of mad professors. By using real ingredients, they achieve full bodied texture and flavor in all Gelato Messina gelato. The dairy flavors have low fat content, and the sorbets are completely fat free, dairy free and full of fruit.

These recipes will challenge everything you believed about ice cream, but the results will be worth it.

"Sinopsis" puede pertenecer a otra edición de este libro.

About the Author:

Nick Palumbo's family hail from Messina in Sicily, where he learned the techniques and recipes behind some of the world's best gelato. His ethos was to create the best gelato possible, using only the freshest ingredients all made from scratch. Once the individual flavors had been perfected, Nick and his team went on to invent the elaborate and wonderful flavor creations that the Gelato Messina stores are now so famous for. In 2011 he opened an ice cream lab, which is responsible for the ice cream works of art and single-serve cakes that fill Gelato Messina's shop windows. He opened a Las Vegas store in 2014.

Review:

"If you were looking for Gelato recipes, look no further than Gelato Messina. . . a great cookbook to make gelatos...Gelato Messina recipes are uniquely delicious."
-THE WASHINGTON BOOK REVIEW

"Sobre este título" puede pertenecer a otra edición de este libro.

Los mejores resultados en AbeBooks

1.

Palumbo, Nick
ISBN 10: 1742705154 ISBN 13: 9781742705156
Nuevos Cantidad: 5
Librería
GreatBookPrices
(Columbia, MD, Estados Unidos de America)
Valoración
[?]

Descripción Estado de conservación: New. Nº de ref. de la librería 20991473-n

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 17,14
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 2,25
A Estados Unidos de America
Destinos, gastos y plazos de envío

2.

Palumbo, Nick
Editorial: Random House Inc (2015)
ISBN 10: 1742705154 ISBN 13: 9781742705156
Nuevos Cantidad: 2
Librería
Paperbackshop-US
(Wood Dale, IL, Estados Unidos de America)
Valoración
[?]

Descripción Random House Inc, 2015. HRD. Estado de conservación: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. de la librería KB-9781742705156

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 16,35
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 3,40
A Estados Unidos de America
Destinos, gastos y plazos de envío

3.

Nick Palumbo
Editorial: HARDIE GRANT BOOKS, Australia (2014)
ISBN 10: 1742705154 ISBN 13: 9781742705156
Nuevos Tapa dura Cantidad: 10
Librería
The Book Depository US
(London, Reino Unido)
Valoración
[?]

Descripción HARDIE GRANT BOOKS, Australia, 2014. Hardback. Estado de conservación: New. Language: English . Brand New Book. Gelato Messina, the cookbook, is beautifully illustrated and fully photographic, filled with the recipes that made this Sydney establishment so famous. The book is split into two sections: one features basic recipes along with step-by-step instructions and technique tips on how to make the foundation flavours commonly used in Gelato Messina s work - try Dulce De Leche, Pear and Rhubarb, Poached Figs in Masala or Salted Caramel and White Chocolate; the second showcases Gelato Messina s spectacular gelati cakes and mini-creations. Learn how to make your very own Dr Evil s Magic Mushroom with a Mini-me on the side. Indulge in a Royal with Cheese, ice cream-style, or try your hand at Gelato Messina s signature gelato cake, Hazelnut Zucotto. These recipes will challenge everything you believed about ice cream, but the results will be worth it. Since opening in Sydney in 2002 Gelato Messina has set the benchmark for gelato in Australia. Their aim is simple: to create the best gelati using only the freshest ingredients and to make everything from scratch. As they say, `From the meticulous roasting and endless grind of pistachios, to the baking of our own apple pies and brownies, or to the sweet smell of stewed spiced rhubarb, absolutely everything is made lovingly in-house by our little team of mad professors.` Gelato Messina take their gelati seriously, and the results can be seen in the fabulous and crazy creations that are displayed in their shop window every day. No more are the days of two scoops or three, Gelato Messina s cakes and ice creams are works of art in their own right. Hamburgers are reimagined using milk chocolate crackle gelato, an apricot egg along with compressed cucumber; the traditional black forest gateaux is reinvented as a futuristic sculpture, complete with kirsch semi freddo, amarena cherries and chocolate fondant gelato; and their unique take on the 80s classic, bombe Alaska is filled with raspberry sorbet and chocolate fondant, served on a bed of flourless chocolate sponge and finished with the finest Italian meringue. Gelato Messina isn t just different, it s out of this world. Nº de ref. de la librería AA79781742705156

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 22,03
Convertir moneda

Añadir al carrito

Gastos de envío: GRATIS
De Reino Unido a Estados Unidos de America
Destinos, gastos y plazos de envío

4.

Nick Palumbo
Editorial: HARDIE GRANT BOOKS, Australia (2014)
ISBN 10: 1742705154 ISBN 13: 9781742705156
Nuevos Tapa dura Cantidad: 10
Librería
The Book Depository
(London, Reino Unido)
Valoración
[?]

Descripción HARDIE GRANT BOOKS, Australia, 2014. Hardback. Estado de conservación: New. Language: English . Brand New Book. Gelato Messina, the cookbook, is beautifully illustrated and fully photographic, filled with the recipes that made this Sydney establishment so famous. The book is split into two sections: one features basic recipes along with step-by-step instructions and technique tips on how to make the foundation flavours commonly used in Gelato Messina s work - try Dulce De Leche, Pear and Rhubarb, Poached Figs in Masala or Salted Caramel and White Chocolate; the second showcases Gelato Messina s spectacular gelati cakes and mini-creations. Learn how to make your very own Dr Evil s Magic Mushroom with a Mini-me on the side. Indulge in a Royal with Cheese, ice cream-style, or try your hand at Gelato Messina s signature gelato cake, Hazelnut Zucotto. These recipes will challenge everything you believed about ice cream, but the results will be worth it. Since opening in Sydney in 2002 Gelato Messina has set the benchmark for gelato in Australia. Their aim is simple: to create the best gelati using only the freshest ingredients and to make everything from scratch. As they say, `From the meticulous roasting and endless grind of pistachios, to the baking of our own apple pies and brownies, or to the sweet smell of stewed spiced rhubarb, absolutely everything is made lovingly in-house by our little team of mad professors.` Gelato Messina take their gelati seriously, and the results can be seen in the fabulous and crazy creations that are displayed in their shop window every day. No more are the days of two scoops or three, Gelato Messina s cakes and ice creams are works of art in their own right. Hamburgers are reimagined using milk chocolate crackle gelato, an apricot egg along with compressed cucumber; the traditional black forest gateaux is reinvented as a futuristic sculpture, complete with kirsch semi freddo, amarena cherries and chocolate fondant gelato; and their unique take on the 80s classic, bombe Alaska is filled with raspberry sorbet and chocolate fondant, served on a bed of flourless chocolate sponge and finished with the finest Italian meringue. Gelato Messina isn t just different, it s out of this world. Nº de ref. de la librería AA79781742705156

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 22,08
Convertir moneda

Añadir al carrito

Gastos de envío: GRATIS
De Reino Unido a Estados Unidos de America
Destinos, gastos y plazos de envío

5.

Palumbo, Nick
Editorial: Hardie Grant
ISBN 10: 1742705154 ISBN 13: 9781742705156
Nuevos Tapa dura Cantidad: 2
Librería
Lakeside Books
(Benton Harbor, MI, Estados Unidos de America)
Valoración
[?]

Descripción Hardie Grant. Hardcover. Estado de conservación: New. 1742705154 Brand New! Not Overstocks or Low Quality Book Club Editions! Direct From the Publisher! We're not a giant, faceless warehouse organization! We're a small town bookstore that loves books and loves it's customers! Buy from us and you get great service as well as a great price! Your business is valued and your satisfaction is guaranteed!. Nº de ref. de la librería OTF-9781742705156

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 19,64
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 3,40
A Estados Unidos de America
Destinos, gastos y plazos de envío

6.

Palumbo, Nick
Editorial: Hardie Grant
ISBN 10: 1742705154 ISBN 13: 9781742705156
Nuevos Tapa dura Cantidad: 2
Librería
Lakeside Books
(Benton Harbor, MI, Estados Unidos de America)
Valoración
[?]

Descripción Hardie Grant. Hardcover. Estado de conservación: New. 1742705154 Brand New! Not overstocks or remainder copy!. Nº de ref. de la librería OTF-S-9781742705156

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 19,64
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 3,40
A Estados Unidos de America
Destinos, gastos y plazos de envío

7.

Palumbo, Nick
Editorial: Hardie Grant Books (2013)
ISBN 10: 1742705154 ISBN 13: 9781742705156
Nuevos Cantidad: 10
Librería
Books2Anywhere
(Fairford, GLOS, Reino Unido)
Valoración
[?]

Descripción Hardie Grant Books, 2013. HRD. Estado de conservación: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Nº de ref. de la librería FV-9781742705156

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 15,19
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 10,13
De Reino Unido a Estados Unidos de America
Destinos, gastos y plazos de envío

8.

Nick Palumbo
Editorial: Rizzoli 2013-11-01, Melbourne (2013)
ISBN 10: 1742705154 ISBN 13: 9781742705156
Nuevos Tapa dura Cantidad: 5
Librería
Blackwell's
(Oxford, OX, Reino Unido)
Valoración
[?]

Descripción Rizzoli 2013-11-01, Melbourne, 2013. hardback. Estado de conservación: New. Nº de ref. de la librería 9781742705156

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 19,69
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 6,75
De Reino Unido a Estados Unidos de America
Destinos, gastos y plazos de envío

9.

Nick Palumbo
Editorial: Hardie Grant
ISBN 10: 1742705154 ISBN 13: 9781742705156
Nuevos Tapa dura Cantidad: 5
Librería
THE SAINT BOOKSTORE
(Southport, Reino Unido)
Valoración
[?]

Descripción Hardie Grant. Hardcover. Estado de conservación: New. New copy - Usually dispatched within 2 working days. Nº de ref. de la librería B9781742705156

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 18,88
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 7,81
De Reino Unido a Estados Unidos de America
Destinos, gastos y plazos de envío

10.

Nick Palumbo
Editorial: HARDIE GRANT BOOKS, Australia (2014)
ISBN 10: 1742705154 ISBN 13: 9781742705156
Nuevos Tapa dura Cantidad: 10
Librería
Book Depository hard to find
(London, Reino Unido)
Valoración
[?]

Descripción HARDIE GRANT BOOKS, Australia, 2014. Hardback. Estado de conservación: New. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. Gelato Messina, the cookbook, is beautifully illustrated and fully photographic, filled with the recipes that made this Sydney establishment so famous. The book is split into two sections: one features basic recipes along with step-by-step instructions and technique tips on how to make the foundation flavours commonly used in Gelato Messina s work - try Dulce De Leche, Pear and Rhubarb, Poached Figs in Masala or Salted Caramel and White Chocolate; the second showcases Gelato Messina s spectacular gelati cakes and mini-creations. Learn how to make your very own Dr Evil s Magic Mushroom with a Mini-me on the side. Indulge in a Royal with Cheese, ice cream-style, or try your hand at Gelato Messina s signature gelato cake, Hazelnut Zucotto. These recipes will challenge everything you believed about ice cream, but the results will be worth it. Since opening in Sydney in 2002 Gelato Messina has set the benchmark for gelato in Australia. Their aim is simple: to create the best gelati using only the freshest ingredients and to make everything from scratch. As they say, `From the meticulous roasting and endless grind of pistachios, to the baking of our own apple pies and brownies, or to the sweet smell of stewed spiced rhubarb, absolutely everything is made lovingly in-house by our little team of mad professors.` Gelato Messina take their gelati seriously, and the results can be seen in the fabulous and crazy creations that are displayed in their shop window every day. No more are the days of two scoops or three, Gelato Messina s cakes and ice creams are works of art in their own right. Hamburgers are reimagined using milk chocolate crackle gelato, an apricot egg along with compressed cucumber; the traditional black forest gateaux is reinvented as a futuristic sculpture, complete with kirsch semi freddo, amarena cherries and chocolate fondant gelato; and their unique take on the 80s classic, bombe Alaska is filled with raspberry sorbet and chocolate fondant, served on a bed of flourless chocolate sponge and finished with the finest Italian meringue. Gelato Messina isn t just different, it s out of this world. Nº de ref. de la librería BTE9781742705156

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 30,12
Convertir moneda

Añadir al carrito

Gastos de envío: GRATIS
De Reino Unido a Estados Unidos de America
Destinos, gastos y plazos de envío

Existen otras copia(s) de este libro

Ver todos los resultados de su búsqueda