Italian Artisanal Gelato According to Donata Panciera

كتاب غير جيد لصنع الايسكريم المنزلي وصفات الاساس عشرة ليترات و فيها مواد معقدة مثل ثلاث انواع محليات ، هو كتاب جيد لكن ليس للاستخدام المنزلي ممكن للمصانع و محلات الايسكريم ، و اضافة ايضا الكتاب يعتمد على الخلطات الجاهزة و النكهات لا يوجد فواكة طبيعية .

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

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..

Buena descripción del Gelato