Italian Artisanal Gelato According to Donata Panciera

Great professional/advanced level book. Not for the typical home gelato/ice cream hobbiest. Highly recommended for the professional kitchen.

Buena descripción del Gelato

Simplicity!!! Excellent!!!!

Thanks

Excelent reference for a Gelato shop!

This is very specific for opening a gelato place for a person with a degree in chemistry. Good info, but just way more than I think even the most seasoned cooks will ever need. Skip it, and get The Art of Making Gelato by Megan Murano instead.

This book provides in-depth knowledge about the production of gelato. It explains everything from functional properties of ingredients to the final production and storage. This book is a must have for those who are looking to master the art of gelato making.

An excellent reference work and recipe bible for ice cream enthusiasts. Really for the professional ice cream maker, but very serious amateurs will also enjoy the clear and precise instructions and multitude of traditional, aswell as some unusual, italian flavours. Mrs pancera makes substantial use of commercially produced flavouring pastes, but with a little thought many of the recipes could be adapted to suit ingredients available to the amateur. Don't buy this book if you are an occasional home ice cream maker, but a super reference for those in the business of making and selling ice cream professionally..

Fantastic book, by an industry expert! This book is invaluable to anyone who wants to learn how to create Gelato properly!