Gelato Messina

The recipes

Nonfiction, Food & Drink, Baking & Desserts, Desserts
Cover of the book Gelato Messina by Palumbo, Nick, Hardie Grant Books
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Author: Palumbo, Nick ISBN: 9781743580981
Publisher: Hardie Grant Books Publication: April 1, 2014
Imprint: Language: English
Author: Palumbo, Nick
ISBN: 9781743580981
Publisher: Hardie Grant Books
Publication: April 1, 2014
Imprint:
Language: English
Ice-cream is exquisite – what a pity it isnt illegal.VOLTAIRESince opening in Sydney in 2002 Gelato Messina has set the benchmark for gelato in Australia. Their aim is simple: to create the best ice cream using only the freshest ingredients and to make everything from scratch. Gelato Messina take their gelato seriously, and the results can be seen in the fabulous and crazy creations that are displayed in their shop window every day. Gelato Messina, 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, yoghurt or dairy-free fruit bases, with flavours ranging from the more traditional – such as Fior di Latte, Salted Caramel, Pistachio, Chocolate and lemon – to the playful and innovative styles – such as Baklava; Elvis, the Fat Years; Rosso Antico and Marmalade; Apple Pie; Prosciutto e Melone; and Nacho Libre – that made this Sydney establishment so famous. Gelato Messina isnt just different, its out of this world. ABOUT THE AUTHORNick Palumbos family hail from Messina in Sicily. After making gelato out of a factory under the name Gelativo, Nick decided to open a small gelato shop in Sydneys Darlinghurst. Once the individual flavours had been perfected, Nick and his team went on to invent the elaborate and wonderful flavour creations that his store is 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 Messinas shop windows.Nick is also the official chef for the Carpigiani Gelato University in Australia and New Zealand, in addition to holding tasting classes at his Sydney shop.
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Ice-cream is exquisite – what a pity it isnt illegal.VOLTAIRESince opening in Sydney in 2002 Gelato Messina has set the benchmark for gelato in Australia. Their aim is simple: to create the best ice cream using only the freshest ingredients and to make everything from scratch. Gelato Messina take their gelato seriously, and the results can be seen in the fabulous and crazy creations that are displayed in their shop window every day. Gelato Messina, 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, yoghurt or dairy-free fruit bases, with flavours ranging from the more traditional – such as Fior di Latte, Salted Caramel, Pistachio, Chocolate and lemon – to the playful and innovative styles – such as Baklava; Elvis, the Fat Years; Rosso Antico and Marmalade; Apple Pie; Prosciutto e Melone; and Nacho Libre – that made this Sydney establishment so famous. Gelato Messina isnt just different, its out of this world. ABOUT THE AUTHORNick Palumbos family hail from Messina in Sicily. After making gelato out of a factory under the name Gelativo, Nick decided to open a small gelato shop in Sydneys Darlinghurst. Once the individual flavours had been perfected, Nick and his team went on to invent the elaborate and wonderful flavour creations that his store is 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 Messinas shop windows.Nick is also the official chef for the Carpigiani Gelato University in Australia and New Zealand, in addition to holding tasting classes at his Sydney shop.

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