Bloomsbury Gelupo Gelato

Admittedly I've only made a few of the recipes, but each one has been inaccurate in some way - too much chocolate in something that's supposed to be a milk chocolate base, far too much stabiliser (it made the ice cream the texture of wax) etc etc. I'm using the proper ingredients and weighing/measuring everything so I know it's not that. The recipe ideas are gorgeous, and if you know what you're doing and don't mind improvising then it's a good book to have, but ice creams are expensive things to get wrong, so proceed with caution!

This is a seriously great gelato book, packed with delicious flavours from classic Italian stalwarts like Fior di Latte to the quirkier Brit-influenced Christmas Pudding. Like Kenedy’s wonderful pasta book, The Geometry of Pasta, this is a no-nonsense, beautifully illustrated, simple yet precise guide. I’ve only made pistachio and mint stracciatella so far but they have been spot on! Thank you so much Gelupo for spilling your secrets a little…

Pretty much anything a would-be gelato maker could ask for from a recipe book. A great range of recipes from the 'icecream' to the sorbets and granita. Clear explanations and inspiration for 'doing your own thing'.

Lively writing style with real personality, well thought through structure and variety.. Ice cream the Italian way: less cream, best served semi-fredo, but very very tasty.

Easy to follow directions for making delicious gelato. This is the third book I bought by this chef and love all three. Treat yourself!