Gelato - Couverture rigide

Di Petrillo, Adriano

Couverture rigide

ISBN 10 : 1849752494 ISBN 13 : 9781849752497

Editeur : Ryland Peters & Small, 2012

Synopsis

Rare Book

A propos du livre

Présentation de l'éditeur

Gelato is not simply the Italian word for ice cream. 'A good gelato should be rich in flavour but you shouldn't feel full even after you've eaten a pint of it. Trust me!' So says Adriano di Petrillo, owner of Dri Dri, the fashionable London-based gelateria. 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 TiramisA'. 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).

Biographie de l'auteur

Adriano di Petrillo was born in Parma, Italy, and before launching Dri Dri in July 2010, he lived in New York and managed Art Partner, a leading talent agency for fashion photography and styling. He could never find a good gelato outside of Italy, so he opened his two London Dri Dri stores in the fashionable districts of Portobello Road and Chelsea.

Détails de l'édition

• Éditeur: Ryland Peters & Small
• Date d'édition: 2012
• Langue: anglais
• ISBN 10: 1849752494
• ISBN 13: 9781849752497
• Reliure: Relié
• Nombre de pages: 128
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible