The Ultimate Frozen Dessert Book: A Complete Guide to Gelato, Sherbert, Granita, and Semmifreddo, Plus Frozen Cakes, Pies, Mousses, Chiffon Cakes, and

I found this to be very helpful and delightful to the taste. so glad I purchased it and what a great cost

I have purchased several books in search of good gelato recipes, and gelato recipes dominate this book. The author explains the difference between the various frozen delights. The recipes are easy to follow and there are suggestions for many variations. A great book for gelato addicts! A perfect companion for my Gelato Pro (great machine!).

...well they've got 'em! I was looking so hard to find an ice cream book that had a lot of gelato recipes, and this one has more basic gelato recipes than any of the other ice cream books or even JUST gelato books that I had looked at. PLUS, he has a number of potential variations for each of the main recipes (for instance 6 variations on the pecan gelato recipe, and 7 for banana gelato). To me, this is worth it JUST for the gelato recipes (100 of the 249 pages are dedicated to Gelato recipes and techniques). While there are also recipes for desserts like sherbert or granita (and even directions for ice cream sandwiches and frozen s'mores pie), there are absolutely no "ice cream" recipes, so if that is what you are looking for look elsewhere. If you are searching (sometimes in vain!) for amazing gelato recipes, look no further. UPDATE...After actually TRYING these recipes: The recipes in this book are fabulous! If you are trying to make gelato that actually rivals the kind you can get on the streets in Spain or Italy (and beats the ones you can get in Boston's North End!), as I said before, look no further. Definitely try the Dulce de Leche recipe, its amazingly rich and creamy...but really, just try them ALL! And just a note on the authors, I was having an issue with the recipe when I first started out (turns out I wasnt cooking the custard long enough), and sent them an email (their contact info is on their website) and Scarbrough (or his representative....I really couldnt care which!) got back to me in a few hours with suggestions of things I could try to improve my product. I really thought that was very thoughtful and helpful. If it wasnt ALREADY getting 5 stars, they would have gotten another star just for that!

If you've seen my other reviews of these guys books, you know I'm now a fan. I looked up their website and they apparently do teaching classes, so I'm hoping Central Market down here will get their act together and have them in. I made their chocolate gelato. Move over, Giada, that's all I can say. OK, so they're not Italian. But it was the most silky thing I've ever eaten. I actually made a trial run of it one day when my parents were coming over and ended up eating the whole batch by the end of the day. So I served some coffee cake from the store. It was worth every calorie. I haven't told anyone in my family I made that gelato because I don't want them to think I'm nuts. Plus, I want to surprise them with it. I think I'm going to make some gelatos for Thanksgiving and skip the pie.

i bought this book because i have the authors' other book on ice cream (the ultimate ice cream book) and i've used it faithfully for a number of years. then i read a review of this book in the new york times. they said this book had some really great recipes including a frozen lemon souffle. i was surprised by the differences in the gelati recipes in this book and the ice cream recipes in the other book. these have more milk, less cream, and more eggs. they're custard based desserts, not ice cream. so, if you're looking for good old american ice cream i would suggest the ultimate ice cream book for that. but this book also has some interesting frozen desserts i've never tried before, like semifreddo. the chocolate is my favorite so far. what i really like about it is that you don't need an ice cream machine. surely when it comes to frozen desserts other than ice ream, this book is a hands down winner.