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:
FIG AND PORT
APPLE CARAMEL CRISP
PEACH AND HABANERO CHILE.
About the Author
"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