This volume is the indispensable and trusty friend of gelato makers that helps them to create and make gelato of excellence. The technique explained is a schema

This textbook offers a large number of classical and modern recipes to manufacture gourmet Gelato, Sorbet, Sherbet, Ice Cream, Water Ice and Frozen Custard. The

The Comprehensive Guide for Any Gelato Lover or Frozen Dessert Afficionado! Learn the ins and outs of gelato, sorbet, and ice cream from the masters: how it's m

Gelato is not simply the Italian word for ice cream. 'A good gelato should be rich in flavour but you shouldn't feel full even after you've eaten a pint of it.

Joshua Davis and Bruno Tropeano, two guys right out of college, felt that something was amiss. People in Maine created some of the best of everything in the wor