The Ciao Bella Book of Gelato and Sorbetto: Bold, Fresh Flavors to Make at Home: A Cookbook

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About The Ciao Bella Book Of Gelato And

Review "Pearce and Zecchin are masters of the sophisticated, mysterious, white-hot world of New York gelato. All the secrets to their kingdom are collected in this lively, colorful, informative book."-Adam Platt, Restaurant Critic, New York magazine “There may be nothing better in the world of frozen comestibles than the original Ciao Bella vanilla gelato. It was great when they started more than 20 years ago and it is great now; just take a peek in my freezer at home....And now, I'll be able to make my own. Yum!”-Mario Batali, chef and author “As a long-time fan of Ciao Bella gelato and sorbetto, I’m thrilled at the arrival of this beautifully designed and informative book. Once you’ve perused its pages, I’m confident the chilly delights it offers will find a warm welcome in your kitchen.” -Michael Romano, Senior Partner and Culinary Director, Union Square Hospitality Group Product Description TO TRY ONE SPOONFUL OF CIAO BELLA’S GELATO OR SORBETTO IS TO BE INSTANTLY TRANSPORTED. When you think of the most delicious and fresh gelato and sorbetto in America, you are craving Ciao Bella. The premier gelato and sorbetto maker in the country may be known for using the world’s finest ingredients—Sicilian lemons, Valrhona chocolate, Louisiana pralines—but you don’t need to travel the globe to experience the bold flavors yourself. All you need is a handful of simple, fresh ingredients; a standard ice cream machine; and your imagination. The magic of this book is that once you learn how to make just one easy custard or simple syrup base, you can dream up an infinite number of flavors. In addition to being able to re-create Ciao Bella’s award-winning favorites, like Key Lime with Graham Cracker Gelato or Hazelnut Biscotti Gelato, you’ll be able to invent your own combinations and mix and match more than 100 unbelievably indulgent frozen desserts. From the PLAIN BASE: • Italian classics such as GIANDUJA and PISTACHIO • New American favorites like APPLE CARAMEL CRISP and PUMPKIN AND SPICE • Cutting-edge flavors like BOURBON BUTTER PECAN and ROSEMARY AND OLIVE OIL From the CHOCOLATE BASE: • Exotic options from around the world like CHOCOLATE CHAI and MEXICAN COFFEE • Kid-pleasers like CHOCOLATE S’MORES From the SIMPLE SYRUP: • Sorbets such as WATERMELON, COSMOPOLITAN, and PEAR WITH BALSAMIC SWIRL • Make-your-own granita combinations (no ice cream machine required!) like COFFEE/CINNAMON and RASPBERRY/SAUTERNES/HONEY A special section called “Amazing Endings” tops off this delicious volume, containing fun ideas for how to serve gelato and sorbetto as the pros do—or with a more personal creative touch. With hundreds of helpful tips, information on the best ingredients, and a list of sources, this gorgeously photographed book ensures that the best gelato and sorbetto you can imagine are just a churn away. NOW, WITH THE HELP OF CIAO BELLA co-owner F. W. Pearce and chef Danilo Zecchin, making gelato and sorbetto in your own kitchen couldn’t be easier. You’ll add an exclamation point to any meal with these tantalizing flavors: • HAZELNUT BISCOTTI • FIG AND PORT • APPLE CARAMEL CRISP • ROSE PETAL • GREEN TEA • POMEGRANATE CHAMPAGNE • PEACH AND HABANERO CHILE Amazon.com Review Sample Recipe from The Ciao Bella Book of Gelato and Sorbetto: Classic Chocolate Gelato Chocolate perfection, pure and simple. Ciao Bella Classic Chocolate Gelato is simply our deep Chocolate Base in its basic form; it stands alone in its sophisticated simplicity or can be used for infinite variations. Try experimenting with spice and different percentages of chocolate--milk chocolate for kids and dark and single-origin chocolates for chocolate connoisseurs. We recommend using a bittersweet chocolate with about 60% cacao for our chocolate recipes, but you could go up or down a bit according to your preference. Makes about 1 quart of gelato. 2 cups whole milk 1 cup heavy cream 1/2 cup unsweetened cocoa powder 4 ounces bittersweet chocolate (about 60% cacao), fine