I was given this book as a gift. It does look coffee table pretty and Gelato Messina are local heroes in Sydney. Trouble is, it isn't a very good and verges on useless. Which is a big fail for a cookbook. Not quite for the home ice cream/gelato maker, not quite for the small business/industrial maker. All recipes use stabilisers and "powders" that need to be purchased from specialist suppliers - great for the geek cooks but not really useful for the occasional icecream maker. There is no attempt to adapt the recipes for home conditions or to suggest substitutions for the ingredients or equipment. I don't know about you but I don't have a pasteuriser sitting around at home. The recipes themselves lack precision - which makes a mockery of the initial instruction to the home cook to "follow the recipes carefully". It really isn't worth the money. Go and find an old fashioned ice cream book, you'll be much happier.
I found the theory of icecream making that occupied the first part of the book quite interesting. So far I have made two recipes: chocolate gelato and hazelnut (although I used almond). Both worked very well. I got the stabiliser (lecithin) from Coles, and I notice they also sell xanthum gum, which the book says to use for sour sorbets. So it's nonsense that the book it useless for home cooks. I had no trouble finding any of the ingredients. I found it better than other icecream books I have bought which usually require a half a dozen egg yolks.