Gelato Messina: The Recipes, by Nick Palumbo
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Gelato Messina: The Recipes, by Nick Palumbo
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Based on a back-to-basics approach with recipes made using entirely fresh ingredients, Gelato Messina will show how to make gelato in your own home just like the professionals. 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 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. These recipes will challenge everything you believed about ice cream, but the results will be worth it.
Gelato Messina: The Recipes, by Nick Palumbo- Amazon Sales Rank: #971198 in Books
- Brand: Palumbo, Nick
- Published on: 2015-05-05
- Released on: 2015-05-05
- Original language: English
- Number of items: 1
- Dimensions: 10.30" h x 1.13" w x 8.30" l, 2.95 pounds
- Binding: Hardcover
- 320 pages
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
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 is set to open a Las Vegas store in 2014.
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Most helpful customer reviews
10 of 12 people found the following review helpful. The devil is in the details By Silverstreak I am not sure what the 5 star rating reviewers are rating, the gelato or the book? Clearly it must be the gelato. I personally have tried the gelato in Sydney and it is fantastic. HOWEVER, the book is a different story. As a recipe book, 2 stars is generous. If I had a hard copy I would have returned it.The base recipe is; Milk (650g),Cream (120g),Sugar (145g),Skim milk powder (45g),Dextrose (35g),Stabilizers(5g). This is a standard gelato recipe which is published all over the web.The key to great gelato lies in the choice of stabilizers. The book goes into some explanation but falls short on details. It tells you to buy a generic stabilizer from a gelato supplier. Any artisan gelato/ice cream maker understands the devil is in the details. As an example if you look at Ben&Jerry's ice cream ingredients on a pint, different gums are used and vary in quantity, since logically, different ingredients attract different stabilizers.I thought I would save the best for last, this is a quote from the book "achieving great results at home is extremely difficult ". He spends a page detailing the shortcomings of domestic ice cream makers. This should be a disclaimer in the front of the book, unless you are buying this book for informational purposes regarding the authors story on how lucky he was to discover gelato (yawn)Google search "Stabilizers in Ice Cream" and save your money, since gelato is all about stabilizers
2 of 2 people found the following review helpful. Would one even bother? By Amazon Customer I have been making premium quality ice cream at home for some time now and I thought I should try making gelatos. Following a recipe seems like to good way to start. While the discussion on the science is interesting, one can find the information elsewhere on the Internet. Just google it. The author suggests that guar gum is a good stabiliser to use with dairy so I tried making the a couple of gelatos (the Fior di latte and the hazelnut gelatos) with 5g of guar gum in each as suggested by the recipes. The result was spectacularly chewy gelatos that could have bounced off the floor. I suspect that the author is not telling us the whole story. The book might well be used to advertise his gelato business. I definitely could not recommend the book to anyone.
2 of 3 people found the following review helpful. A Home Gelato-Maker's Master Class By JMB As a pastry chef specializing in churned frozen desserts, I highly recommend this book to serious home gelato-makers. The solid science and theory behind perfect frozen desserts is elegantly and clearly explained to the reader. The formulas are laid out for both amateurs and professionals. Basic principals of food safety and recipe formulation such as ingredients, pasteurization, ratios and chilling times/temps are all easy to understand and teach home cooks how to formulate their own recipes for perfect gelato. The given recipes are solid, but the technical information is, for me, the real reason to buy this book. This book is a must-have - a master class for home gelatai.
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