- Ample Hills CreameryISBN: 9781617690761
Publication date: 01/05/2014
In late May 2011, owner and ice-cream maker Brian Smith was prepared with 130 gallons of homemade, artisanal concoctions for the opening of Ample Hills Creamery, Brooklyn. Four days later he had sold out. That year, more than 100,000 scoops of ice cream were made and sold and the success continues today. Ample Hills goes through at least 50 gallons of its signature Salted Crack Caramel every week. More than a hundred flavours have been created at the shop, the book features 75 of these sought-after recipes, including Salted Crack Caramel, Ooey Gooey and the Munchies. The recipes are organised in a unique way; with ice cream flavours presented by mood: a scoop of Black Cow Float if you're feeling nostalgic, a combination of baked chocolate chip cookies and cookie dough if you're heartbroken. Filled with stories, recipes, helpful tips and ideas, Ample Hills Creamery also boasts mouthwatering photography of the ingredients and final products as well hand-drawn illustrations.
Author: SMITH, BRIANPrice: $29.99
- Art of Making Gelato 50 Gelato Flavors to Make At HomeISBN: 9781937994440
Publication date: 01/04/2015
Forget ice cream. Impress your dinner guests with unique flavours, and indulge in fabulous recipes and luxurious desserts that you can make at home with The Art of Making Gelato. Discover where this incredible frozen dessert originated, and the techniques and tools that you need to make this delicious treat at home.Gelato is churned more slowly and frozen at a slightly warmer temperature than ice cream. The slow churning incorporates less air, so the gelato is denser. The higher freezing temperature means that the gelato stays silkier and softer. Dairy-free and egg-free, sorbets are made from fruit juice or flavoured water and simple syrup. They're churned like ice cream to give them a soft and snowy texture. Join Chef and Gelato afficianado Morgan Morano as she shares 50 recipes for gelato and sorbetto. Enjoy traditional chocolate, vanilla and strawberry to Torta della Mimosa, Bombolone, Biscoff, and Aceero - even Avocado gelato!
Author: POTESTIO,SALVATORE;REALMUTTO,FRANCESCOPrice: $29.99
- BEN AND JERRY'S DOUBLE DIP (OPS)ISBN: 9780684838557
Publication date: 01/06/1998
Commercial success need not come at the cost of human value. Just ask Ben and Jerry, whose first ice cream shop in an abandoned Vermont gas station grew into a $160 million business. In this book they explain what they call "value-led business".
Author: COHEN, BENPrice: $5.00
- Ciao Bella Book of Gelato and SorbettoISBN: 9780307464989
Publication date: 01/07/2010
Bold fresh flavours to make at home.
Author: PEARCE, F. W.Price: $49.99
- Coolhaus Ice Cream BookISBN: 9780544120044
Publication date: 01/08/2014
Publication Date: August 2014
Features recipes for their coolest creations, like the Buckmintster Fuller (Dirty Mint Chip Ice Cream with Chocolate Chip Cookies) and the Frank Behry (Strawberry Gelato with Snickerdoodles).
Author: CASE, ESTRELLER AND SQUIRESPrice: $34.99
- EVERYTHING GOES WITH ICE CREAM (OPS)ISBN: 9781592538546
Publication date: 01/08/2013
Everything Goes with Ice Cream is filled with cute ideas, a fun layout, and fabulous photography to make you as happy as you are on a summer day with your grammy's fresh peach ice cream pops covered in orange frosting sprinkles!
Author: TEICHROEB, KORALEEPrice: $29.99
- Food52 Ice Cream and FriendsISBN: 9780399578021
Publication date: 01/04/2017
A fun collection of 60 recipes, riffs, toppings, and serving ideas for ice creams of all styles. Ice cream is more fun with friends, but also with cones, sprinkles, candied nuts, hot honey--you get where we're going. So the editors of Food52 brought together sixty well-tested recipes for frozen desserts of all styles and a billion (give or take a few) ideas for toppings and add-ons. There are surprising flavors--think cinnamon roll ice cream, coffee frozen custard, and grilled watermelon cremolada--and spins on enduring favorites, such as spiced fudgesicles, cherry-mint snow cones, and even a chocolate-hazelnut baked Alaska. There are Saltine and waffle sandwiches, boozy floats, and something called "spoom." There are tricks for making ice cream without a maker and spiffing up the store-bought stuff, and Hail Marys for when things go wrong (like when--whoops!--all the ice cream melts). But don't be nervous: even if you've never made ice cream before, you're in good hands with this no-fuss, all-fun book. Consider it your permission to play (and eat a ton of really good ice cream)
Dimension: 229mm X 184mm
Author: FOOD52, EDITORS OFPrice: $39.99
- Frozen YoghurtISBN: 9781743361894
Publication date: 01/09/2014
Packed with over 60 recipes for yoghurt in all its guises: from frozen yoghurt combined with summer fruits, berries, nuts or chocolate, to frozen yoghurt biscuit sandwiches and frozen yoghurt cheesecake. There are yoghurt desserts made with dulce de leche, peanut butter or lemon curd; and chilled yoghurt milkshakes, lassis, yoghurt cakes, smooth fruit syrups for pouring and crunchy toppings for sprinkling. From healthy, mid-morning pick-me-ups like a green smoothie with spinach, kiwi fruit and spirulina to decadent desserts that can be made in a sorbet maker, with a blender or in an ice box, this book has all your yoghurt options covered.
Author: LORENZI,CONSTANCE;LORENZI,MATHILDEPrice: $29.99
- GelatoISBN: 9781849752084
Publication date: 01/05/2012
Authentic Italian gelato is made with milk rather than cream, so it's much lighter and significantly lower in fat. Gelato is made by a process called ‘mantecazione', where it is frozen and churned very slowly so it doesn't absorb too much air. This achieves a creamy texture without the fat. Gelato is surprisingly easy to make at home with a domestic ice cream maker. Try Adriano's simple recipes for Vanilla, Coffee, Bitter Chocolate, Cookies and Cream, and Tiramis?. Also included are recipes for fresh and fruity sorbets and granitas, including Green Apple and Mixed Berries. Suggestions for delicious ways to serve your creations include Bitter Chocolate Gelato with Cherry Compote; Lemon Gelato with Brioche; and Almond Gelato drowned with hot espresso. Ideas for gelato-based drinks include Italian classics such as a Rossini (strawberry sorbet with Prosecco) and Sgroppino (lemon gelato blended with vodka or Prosecco).
Dimension: 241mm X 199mm
Author: DI PETRILLO, ADRIANOPrice: $29.99
- Gelato Ice Creams and SorbetsISBN: 9781910496275
Publication date: 01/08/2015
Over 30 ice cream, sorbet and iced dessert recipes Gelato, sorbets and ice creams is jam packed full of your classic Italian ice cream recipes. these heart melting favourites will leave you feeling refreshed all year round, as ice cream is not just for the summer. You will not believe how it all began with Italian ices as this unique recipe books takes you through the historical values of ice cream. But this book takes no prisoners with its strict rules when freezing your scrumptious deserts, ensuring you have the easiest of times in the kitchen. After all, simpler is better when it comes to food preparation. Brace yourself to be hooked by the range of choice with Iced drinks, sorbets, gelati and mascarpone to tickle your taste buds. No one could ever dream there was so much choice with ice cream treats. And if that has not filled you to burst, there is a delicious selection of tasty extras and toppings to really make the dish feel complete. Say arrivederci to your old ice cream maker and ciao to easy ice cream making, just about anyone can make these tasty favourites. Whether it's fun in the sun, or a night in by the fire, these glorious creations are perfect for any occasion.
Dimension: 208mm X 161mm
Author: TUBBY, LINDAPrice: $24.99
- Gelato MessinaISBN: 9781742705156
Publication date: 01/11/2013
Publication Date: November 2013
Gelato Messina, the cookbook, is beautifully illustrated and fully photographic, filled with the recipes that made this Sydney establishment so famous. The book is split into two sections: one features basic recipes along with step-by-step instructions and technique tips on how to make the foundation flavours commonly used in Gelato Messina's work - try Dulce De Leche, Pear and Rhubarb, Poached Figs in Masala or Salted Caramel and White Chocolate; the second showcases Gelato Messina's spectacular gelati cakes and mini-creations. Learn how to make your very own Dr Evil's Magic Mushroom with a Mini-me on the side. Indulge in a Royal with Cheese, ice cream-style, or try your hand at Gelato Messina's signature gelato cake, Hazelnut Zucotto. These recipes will challenge everything you believed about ice cream, but the results will be worth it. Since opening in Sydney in 2002 Gelato Messina has set the benchmark for gelato in Australia. Their aim is simple: to create the best gelati using only the freshest ingredients and to make everything from scratch. As they say, "From the meticulous roasting and endless grind of pistachios, to the baking of our own apple pies and brownies, or to the sweet smell of stewed spiced rhubarb, absolutely everything is made lovingly in-house by our little team of mad professors." Gelato Messina take their gelati seriously, and the results can be seen in the fabulous and crazy creations that are displayed in their shop window every day. No more are the days of two scoops or three, Gelato Messina's cakes and ice creams are works of art in their own right. Hamburgers are reimagined using milk chocolate crackle gelato, an apricot 'egg' along with compressed cucumber; the traditional black forest gateaux is reinvented as a futuristic sculpture, complete with kirsch semi freddo, amarena cherries and chocolate fondant gelato; and their unique take on the '80s classic, bombe Alaska is filled with raspberry sorbet and chocolate fondant, served on a bed of flourless chocolate sponge and finished with the finest Italian meringue. Gelato Messina isn't just different, it's out of this world.
Author: PALUMBO, NICKPrice: $45.00
- Gelato Messina The Creative Department (Second book)ISBN: 9781743790076
Publication date: 01/11/2015
Publication Date: November 2015
Gelato Messina The Creative Department provides detailed instrucitions for creating Gelato Messina's most famous and elaborate gelato cakes - from Dr Evil's Magic Mushroom to Gelato Messina's very own take on the classic hamburger: The Royale with Cheese, made from chocolate gelati with passionfruit mustard, raspberry ketchup, white chocolate cheese, all served in a brioche bun. There is a whole chapter dedicated to weird and wonderful soft-serves and recipes for how to make your very own gelati monoportions -yes, it's fun to share, but it's even more fun to have a whole cake to yourself.
Since opening in 2002 Gelato Messina has set the benchmark for gelato in Australia. Their aim is simple: to create the best ice cream, using only the freshest ingredients, and to make everything from scratch. Gelato Messina take their gelato seriously and the results can be seen in the fabulous and crazy creations that are displayed in their shop windows every day, particuarly their famous ice cream cakes.
Not for the faint-hearted, and definitely the young at heart, Gelato Messina The Creative Department isn't just different, its out of this world. Trust me, there are recipes in this book that you wouldn't dream existed. Prepare to be amazed!
With a killer design and mind bending photography Gelato Messina The Creative Department is the must have coffee table cookbook for 2015.
This book will appeal to lovers of gelati, cakes and crazy desserts. For anyone wishing to create a true Willy Wonka-esque masterpiece and impress their friends and family with incredible ice cream, Gelato Messina The Creative Department is the book for you!
Dimension: 230mm X 215mm
Author: PALUMBO, NICKPrice: $55.00