Gelato Messina: The RecipesHardback
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- Publisher: HARDIE GRANT BOOKS
- Format: Hardback | 328 pages
- Dimensions: 208mm x 258mm x 29mm | 1,344g
- Publication date: 2 June 2014
- Publication City/Country: South Yarra
- ISBN 10: 1742705154
- ISBN 13: 9781742705156
- Illustrations note: Full colour photography and illustrations throughout
- Sales rank: 11,661
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.
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Nick Palumbo's family hail from Messina in Sicily. After making gelato out of a factory under the name Gelativo, Nick decided to open a small gelato shop in Sydney's Darlinghurst. His ethos was to create the best gelato possible, using only the freshest ingredients all made from scratch. Once the individual flavours had been perfected, Nick and his team went on to invent the elaborate and wonderful flavour creations that his store is now so famous for. In 2011 he opened an ice cream lab, which is responsible for the ice cream works of art and single serve cakes that fill Gelato Messina's shop windows. Nick is also the official chef for the Carpigiani Gelato University in Australia and New Zealand, in addition to holding tasting classes at his Sydney shop. He is currently working on a new store in Hangzhou, China and hopes to open shops in Melbourne and Brisbane.
By George Farah 09 Aug 2014
This is the must-have book if you want delicious gelati and sorbets with the perfect texture and consistency.
I have read other ice cream and gelato cookbooks (such as David Lebovitz' The Perfect Scoop). Nick Palumbo's book blows them out of the water! He teaches you how to use the right ingredients so that your gelati stay soft, creamy and never icy.
Nick uses a scientific approach and clearly explains how to use his techniques to create the best desserts.
This is the book to get!