Gelato: Sorbetto, Granita, Cold Dessert

This professional level guide to producing gelato and other Italian-style frozen desserts offers both core techniques and recipes as well as the information needed to develop  original flavors. Author Yoo Siyeon was born in Korea. She received her secondary education in Milan, Italy, where she first encountered gelato. Her Italian gelato studies took her throughout the country, culminating at Carpigiani Gelato University in Bologna, which hired her as an instructor for Korean students. She has since opened a gelato manufacturing plant in Korea. Her book is divided into five parts: Understanding gelato (the qualities which make it distinct from ice cream and other common frozen dairy desserts) Gelato-making machine and tools (batch freezers, blast freezers, pasteurizer, showcases, and assorted small tools) Ingredients Recipe-writing theory Recipes (24 gelatos, 8 sorbettos, 3 granitas, 4 composed desserts Siyeon provides a variety of base recipes allowing you to choose between formulas