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The Art of Making Gelato: 50 Flavors - Hardcover, by Morano Morgan - Very Good
USD24,95
Aproximadamente21,63 EUR
Estado:
- ¡Cómpralo ya!The Art of Making Gelato: 50 Flavors - Hardcover, by Morano Morgan - Very Good
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Envío:
USD5,97 (aprox. 5,17 EUR) USPS Media MailTM.
Ubicado en: Merritt Island, Florida, Estados Unidos
Entrega:
Entrega prevista entre el jue. 6 nov. y el mié. 12 nov. a 94104
Devoluciones:
14 días para devoluciones. El comprador paga el envío de la devolución..
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N.º de artículo de eBay:167582932911
Última actualización el 29 oct 2025 02:00:12 H.EspVer todas las actualizacionesVer todas las actualizaciones
Características del artículo
- Estado
- Type
- Hardcover
- ISBN
- 9781937994440
Acerca de este producto
Product Identifiers
Publisher
Quarto Publishing Group USA
ISBN-10
1937994449
ISBN-13
9781937994440
eBay Product ID (ePID)
171807127
Product Key Features
Book Title
Art of Making Gelato : 50 Flavors to Make at Home
Number of Pages
192 Pages
Language
English
Publication Year
2015
Topic
Ecosystems & Habitats / Deserts, Courses & Dishes / Desserts, Methods / Special Appliances, Specific Ingredients / General, Methods / Baking
Illustrator
Yes
Genre
Nature, Cooking
Format
Hardcover
Dimensions
Item Height
1 in
Item Weight
33.7 Oz
Item Length
10 in
Item Width
8 in
Additional Product Features
Intended Audience
Trade
TitleLeading
The
Synopsis
Forget ice cream. Impress your dinner guests with unique flavors and indulge in fabulous recipes that you can make at home with The Art of Making Gelato . Discover the techniques and tools that you need to make this delicious treat at home. Gelato is churned more slowly and frozen at a slightly warmer temperature than ice cream. The slow churning incorporates less air, so the gelato is denser. The higher freezing temperature means that the gelato stays silkier and softer. Dairy-free and egg-free, sorbets are made from whole fruit and a simple syrup. They're extremely flavorful and churned like ice cream to give them a soft texture. Join Chef and Gelato aficionado Morgan Morano as she shares 50 recipes for gelato and sorbetto. Enjoy traditional chocolate, sweet milk and strawberry, to Torta della Mimosa, Bombolone, Biscoff, and Acero - even Avocado gelato, Ditch the ice cream and make gelato! Softer and silkier, gelato is so much better than ice cream, and this recipe book gives you flavors from citus cream to avocado!, Forget ice cream. Impress your dinner guests with unique flavors and indulge in fabulous recipes that you can make at home with The Art of Making Gelato . Discover the techniques and tools that you need to make this delicious treat at home. Gelato is churned more slowly and frozen at a slightly warmer temperature than ice cream. The slow churning incorporates less air, so the gelato is denser. The higher freezing temperature means that the gelato stays silkier and softer. Dairy-free and egg-free, sorbets are made from whole fruit and a simple syrup. They're extremely flavorful and churned like ice cream to give them a soft texture. Join Chef and Gelato aficionado Morgan Morano as she shares 50 recipes for gelato and sorbetto. Enjoy traditional chocolate, sweet milk and strawberry, to Torta della Mimosa, Bombolone, Biscoff, and Acero - even Avocado gelato!
LC Classification Number
TX796
Descripción del artículo del vendedor
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