"Gell-ah-toe"! Gelato simply means FROZEN in Italian.
For Americans, one of the best ways to describe what Gelato is, is to say what it isn't: It isn't ice cream. This volume of 12 chapters is filled with recipes that please and with the history of gelato.
One doesn't have to go beyone theforst page of this book of culinary delights to know that Francesco "Frank" Daniele has provided all dessert lovers with a masterpiece --one from which the reader can select the most delectable confections, and never be disappointed.
What's more, this volume is not only filled with recipes that please, but with the history of Gelato, its origins, helpful hints around the kitchen, and calorie and protein analysis for the more exacting among us. It introduces the newcomer to the art form and how to "mix a batch." And, there is even information devoted to the diet-conscious who are restricted to salt, sugar, and milk substitutes.
The recipes call for as much as 40% fruit by weight. That makes our Gelato full of flavor but not as full of calories as confections made sweet by the addition of refined sugar.
The recipes in this fine collection bear the marks of the true master of the kitchen --simplicity and economy. Every recipe is presented with an eye toward the reader's enjoyment and understanding. The display of ingredients and procedures is written so clearly that anyone can prepare these treats easily and without breaking the budget.
This imaginative book will stimulate raptures of anticipation from guests and gain raves for the chef. THE ART OF GELATO brings some of the world's most delicious desserts to readers everywhere. This book is a welcome addition to every sweet aficionado's household.
"synopsis" may belong to another edition of this title.
Francesco "Frank" Daniele was born in southern Italy in the province of Calabria. Because he was the eldest of five, his Mother taught him the fine art of Italian cooking early in life. He was educated in Italy before immigrating to the United States, where he completed his formal education in several technical colleges.
During World War II the author served in the U.S. Marines, where he furthered his expertise as a chef to his comrades'delight. In civilian life, Mr. Daniele made creative desserts his specialty, and in 1977 returned to Italy to extract the secret of Gelato. The result of his hard work is delicious! He has tested and recreated some of the original recipes and has improved upon them with his own unique creations.
Now retired, Mr. Daniele and his wife live in Florida. They collectively have five grown children. Mr. & Mrs. Daniele love to travel. He is a lifetime member of the Disabled American Veterans, The American Legion, Senior Citizens Club, and the Italian-American Club.
"About this title" may belong to another edition of this title.
Book Description Carlton Press, Corporation. Hardcover. Book Condition: As New. This book is almost new and shows only very slight signs of wear. Bookseller Inventory # G0806248246I2N00