The book Sorbetti e gelati is once again available in the Italian Gourmet catalog. Released with the first edition in the fall of 2012, it soon became one of the most requested titles of the publishing group; its author, Angelo Grasso, is particularly appreciated for his communication style and his great skills as a trainer.
In this manual on gelato making, the complex theme of the gelato maker's work is addressed without neglecting any aspect. After a quick historical introduction, the author gets to the heart of the question of ingredients, analyzing gelato from an organoleptic point of view: it is necessary to know the proteins, lipids, fibers, vitamins and mineral salts that make up the food. We then move on to the description of the basic ingredients, to the classic merchandise and to that adopted by the gelato maker: whether it is sugar (production of invert sugar, processing of starches to obtain dextrose, analysis of the sweetening capacity and antifreeze power of sugars) or milk (sterilization, drying), or even stabilizers, thickeners, emulsifiers... nothing is left to chance. In the chapter dedicated to semi-finished products, Grasso talks about bases and integrators; in the chapter dedicated to cold, he specifies the potentialities of the plants and their particular characteristics; in the chapter dedicated to mixtures and production machineries, he discusses pasteurization, homogenization and whisking. Last but not least, we come to the construction of the recipe: from the sorbet to the gelato, everything is clearly described and detailed both through the classic system and through the new method of thermal shock. The recipe book of ice creams has more than 30 preparations, the one of sorbets as many. All recipes are accompanied by the splendid photographs of Carlo Casella, as well as precise processing tables.
TECHNICAL DATA
Author: Angelo Grasso
Date of publication: 2018
Language: Italian
Pages: 398
