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Gelato Messina: The recipes by [Palumbo, Nick]
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Gelato Messina: The recipes Kindle Edition

3.7 out of 5 stars 4 customer reviews

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Length: 320 pages Word Wise: Enabled Enhanced Typesetting: Enabled
Page Flip: Enabled Language: English
  • Due to its large file size, this book may take longer to download

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Product description

Review

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

Product Description

Ice-cream is exquisite – what a pity it isn’t illegal.
VOLTAIRE

Since 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 isn’t just different, it’s out of this world.

ABOUT THE AUTHOR
Nick Palumbo’s 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 Sydney’s 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 Messina’s 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.

Product details

  • Format: Kindle Edition
  • File Size: 19253 KB
  • Print Length: 328 pages
  • Publisher: Hardie Grant; 01 edition (1 April 2014)
  • Sold by: Amazon Australia Services, Inc.
  • Language: English
  • ASIN: B00JB7L9HQ
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Enabled
  • Screen Reader: Supported
  • Enhanced Typesetting: Enabled
  • Average Customer Review: 3.7 out of 5 stars 4 customer reviews
  • Amazon Bestsellers Rank: #10,415 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer reviews

3.7 out of 5 stars
4 customer ratings
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4 star
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4 customer reviews

12 October 2018
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9 May 2018
4 people found this helpful
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31 August 2019

Most helpful customer reviews on Amazon.com

Amazon.com: 3.7 out of 5 stars 12 reviews
Yael Fischmann
4.0 out of 5 starsGood for pros and amateurs too
3 May 2017 - Published on Amazon.com
Verified Purchase
One person found this helpful
Amazon Customer
5.0 out of 5 starsGreat insight into the creation of good ice cream and ...
13 August 2017 - Published on Amazon.com
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One person found this helpful
Cajun
1.0 out of 5 starsHorrible! The book cannot be read on a Kindle ...
25 March 2018 - Published on Amazon.com
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One person found this helpful
Amazon Customer
5.0 out of 5 starsMust buy to make professional gelato!
30 January 2017 - Published on Amazon.com
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3 people found this helpful
Silverstreak
2.0 out of 5 starsThe devil is in the details
8 January 2015 - Published on Amazon.com
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22 people found this helpful