The Art of Making Gelato: More than 50 Flavors to Make at Home

I received a DIGITAL Advance Reader Copy of this book from #NetGalley in exchange for an honest review. From the publisher - Forget ice cream. Impress your dinner guests with unique flavors and indulge in fabulous recipes that you can make at home with The Art of Making Gelato. Discover 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 whole fruit and a simple syrup. They're extremely flavorful and churned like ice cream to give them a soft texture. Join Chef and Gelato aficionado Morgan Morano as she shares 50 recipes for gelato and sorbetto. Enjoy traditional chocolate, sweet milk and strawberry, to Torta della Mimosa, Bombolone, Biscoff, and Acero - even Avocado gelato!

As someone who got a gelato machine recently as a wedding gift, this book could not have come at a better time! I was terrified to waste the ingredients in trying to make gelato successfully, but with this book in hand (well, on Kindle) I have already made two batches of it, including (on a whim), a Sweet cream/Parmesano-Regianno concoction that I took to my Italian Cooking class last night that was a hit!! Oh, my waistline is going to take a hit as well ... good thing Weight Watchers new program is very flexible!! If you ever wanted to make Geltaro, this is a GIVE-STAR/MUST HAVE book on your cookbook shelves!!