Gelupo Gelato (ePub)
A delectable palette of ice cream recipes
(Sprache: Englisch)
Gelato has a special place in the hearts of Italians of all ages - it surprises, delights, comforts and nurtures. But perhaps the most wonderful thing about gelato is how easily it can be made at home, needing little more than milk and sugar.
Gelupo...
Gelupo...
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Gelato has a special place in the hearts of Italians of all ages - it surprises, delights, comforts and nurtures. But perhaps the most wonderful thing about gelato is how easily it can be made at home, needing little more than milk and sugar.
Gelupo Gelato presents a rainbow spectrum of gelati: from fruity Yoghurt & Lemongrass, Lime Sherbet or Peach and Blood Orange to creamy Marron Glacé, Bacio, Chocolate & Whisky or Espresso. There are also recipes for profiteroles, cones and brioche buns to serve your ice cream in and the only chocolate sauce you'll ever need, as well as a guide to pairing flavours.
With a simply beautiful design and charming illustrations, this is the perfect book for every ice cream lover (which, let's face it, is everyone).
Gelupo Gelato presents a rainbow spectrum of gelati: from fruity Yoghurt & Lemongrass, Lime Sherbet or Peach and Blood Orange to creamy Marron Glacé, Bacio, Chocolate & Whisky or Espresso. There are also recipes for profiteroles, cones and brioche buns to serve your ice cream in and the only chocolate sauce you'll ever need, as well as a guide to pairing flavours.
With a simply beautiful design and charming illustrations, this is the perfect book for every ice cream lover (which, let's face it, is everyone).
Autoren-Porträt von Jacob Kenedy
Jacob Kenedy was born in London in 1980 and continues to live there today. When he graduated from St John's, Cambridge, he was already a chef at Moro in London, and he continued to flit between the kitchens there and those at Boulevard in San Francisco, until taking a year out to travel round Italy. There he ate a great deal, and learned to make gelato at Gelatauro.He opened Bocca di Lupo in a hidden backstreet in Soho's underbelly in 2008, and it has since been twice named London's best restaurant. In 2010 he opened Gelupo, a gelateria and delicatessen in the same street. He is the author of Bocca and the co-author of The Geometry of Pasta.
Bibliographische Angaben
- Autor: Jacob Kenedy
- 2021, 1. Auflage, 256 Seiten, Englisch
- Verlag: Bloomsbury UK
- ISBN-10: 1526615967
- ISBN-13: 9781526615961
- Erscheinungsdatum: 27.05.2021
Abhängig von Bildschirmgrösse und eingestellter Schriftgrösse kann die Seitenzahl auf Ihrem Lesegerät variieren.
eBook Informationen
- Dateiformat: ePub
- Grösse: 10 MB
- Mit Kopierschutz
Sprache:
Englisch
Kopierschutz
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