Gelato and Gourmet Frozen Desserts - A professional learning guide

Excellent book

Great reference/resource for starting a gelateria . Don't even try to use cookbooks geared for home ice cream and attempt to change the quantity. This is a professional's book -- geared for quantity.

More likely , a simple collection of recipes.Not so much in depth analysis as expected. Definitely not a professional guide.

Wow $62 dollars for this hunk of junk. I am seriously appalled. This is NOT a learning guide or reference book. This book has a tiny bit of content that you can easily find on the internet with minimal searching. Beyond that, it is just a bunch of recipes. Keep in mind that any company you buy ingredients from like Pregel, Fabbri, or even artisan Italian companies like FRUCTITAL S.r.l. will provide detailed recipes and phone assistance in producing high quality product. Some of the ideas in this book like buying Icecream base and diluting it with whole milk and sugar left me wondering how this guy is an authority on gelato production. Further, almost all his recipes suggest the use of corn syrup. I am no gelato expert but, I did just attend a week long gelato class in LA where the VERY Italian pastry chef was adamant to NEVER EVER use corn syrup in your artisan gelato. Should have taken my $62 dollars, crumpled them up, and lit them on fire. At least it would have made for an interesting YouTube video.

a very informative book, but a little knowledge of cooking is recommended. a good purchase