Gelato!: Italian Ice Creams, Sorbetti, and Granite

by Pamela Sheldon Johns

The perfect treat for a hot summer day, homemade gelato and its fruit-based cousins, sorbetti and granite, are easy to make and richer than ordinary ice creams and sherbets, yet less fattening. Pamela Sheldon Johns provides 50 recipes for gelato and other icy desserts, along with tasty accompaniments. Including sumptuous ice cream photos and a visual tour of Italy's famed gelaterie, GELATO! reveals the secrets of great gelato making for anyone longing for the sweet tastes of Italy.

 A beautifully photographed primer on making authentic Italian gelato using a home ice cream maker. Hardcover edition sold more than 30,000 copies.

  ReviewsListed as one of the 10 best cookbooks for summer with two recipes and images on website.—NPR.org 6/1/08

Genres: Cookbooks, Food, Cooking, Nonfiction

112 pages, Paperback

First published May 1, 2000

Reviews

[Rose Ann · Rating 4 out of 5]

Nummy recipes for gelato! And hey you don't even need a gelato maker or an ice-cream maker! We made the peach gelato over the weekend, and almost fainted it was so wonderful!

[Lindsey Duncan · Rating 2 out of 5]

A beautifully illustrated book with an appealing layout and design, a gorgeous introductory chapter with true love for its subject matter ... and thin content.

[Stephen · Rating 3 out of 5]

Numerous culinary cultures claim to have invented ice cream and sorbet; Italy is one of these. This book is focused on what is unique to Italian gelato, sorbets and granitas. Each recipe is tied to a particular local artisan who produces a particularly fine example. In addition, there are a number of recipes for desserts which use ice cream or sorbet as an ingredient. One could wish for greater detail in the brief portion of the book devoted to home production. Almost every text on making frozen treats is pitched to the novice; this one is no exception. The value in the book is its inclusion of distinctively Italian recipes, e.g. Florentine rice gelato, pistachio nut gelato, and Campari sorbet.

[Marsela A. · Rating 5 out of 5]

Love it!!! I used to sit down every weekend flipping through this book, making up my mind which flavor I should make.

One thing I would add though, sometimes it's more practical to use flavoring (like Fabri) than to make everything from scratch (ok, toasting, peeling and grounding are not exactly my thing).

But other than than, it's awesome, especially the vanilla one (use a real vanilla bean).

[Kathy · Rating 5 out of 5]

Beautiful book, fun to look at and read. Would make great addition to kitchen library.