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.