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Ices Italia: Meltingly Delicious Recipes for Voluptuous Gelati, Sorbette, and Iced Desserts from the Artisan Gelaterias of Italy
Synopses & Reviews
White Wine Sorbetto, Pumpkin and Amaretto Gelato, Honey Custard Gelato with Marsala, Espresso and Chocolate Semi-Frozen Parfait—this book focusing on the Italian origins of ices fully justifies ice cream's reigning popularity as one of the worlds most popular comfort foods
As well as providing classic and modern recipes for everything from a divinely delicate pear sorbetto to an intense espresso gelato to the most indulgent zuccotto (a confection of alcohol-soaked sponge filled with chocolate and hazelnut gelato), this celebration of the world's greatest chilled dessert explores some of the fascinating history, people, and places that make the Italian gelato experience unique. Packed with mouth-watering photography and easy to follow instructions—an ice cream machine is not always required!
About the Author
Linda Tubby is the author and food stylist of Grill, Herbs, and Spanish Country Kitchen. Jean Cazals is a food and travel photographer. His books include Dough, The Food of Northern Spain, The Naked Chef, and The Savoy Cookbook.
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