Torrance Kopfer
Making artisan gelato
Torrance Kopfer · 2008
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From pureeing and straining fruit to tempering egg yolks for a creamy base, the gelato-making techniques included in Making Artisan Gelato ensure quality concoctions. Recipe flavors run the gamut -- nuts, spices, chocolate, fruit, herbs, and more -- with novel flavor pairings that go beyond your standard-issue fare.
Book details
- Year
- 2008
- Language
- English
- Publisher
- Quarry Books
- Editions
- 3
- ISBN
- 9781592534180
Data source: Wikidata