Mastering Artisan Italian Gelato by Gary J. Mihalik
What’s it About?
Mastering Artisan Italian Gelato is an incredibly valuable resource for anyone interested in the art and science behind Gelato.
Carrot Cake. Bourbon Old Fashioned. Egg Cream. Mascarpone. Peanut Butter and Jelly. Saffron and Rosewater. Tiramisu.
Believe it or not, those are flavors of the Italian dessert delicacy known as artisan gelato. If they do not happen to suit your taste, there are 68 more described in detail, recipes and all, from the weird to the widespread, in Gary J. Mihalik’s recently released Mastering Artisan Italian Gelato: Recipes and Techniques (Highpoint Life).
The book is presented as “the definitive artisan gelato recipe and techniques guide,” and there’s little dispute on that count. It is aimed at home cooks, gelato enthusiasts, caterers, chefs, and restaurateurs. There’s a wealth of information, if readers can only find their way past the hypnotic cover image and the mouth-watering Table of Contents.
Sure, in substance this is a recipe book. In essence, it is a love letter to a taste event to be studied and savored. The author himself imagines gelato as a sensory experience defined by its consistency, texture, temperature, appearance and intensity of flavor.
THE DEFINITIVE GELATO GUIDE
While the book is a symphony of fragrance and flavors, it was created out of frustration.
“I decided to write this book because my searches to find a good reference book in English on artisan Italian gelato always came up lacking,” says Mihalik. “While numerous books on gelato are published in English, I have never found one that provides the information needed to create artisan Italian gelato the way it is done in Italy.”
The book covers everything an amateur or professional would need to know: ingredients, equipment, recipes and inside tips. It also offers a number of resources, tables and glossaries, providing every detail such as the amount of fats, sugar and a whole lot more for practically every used ingredient.
“This book will enable you to make a true artisan Italian gelato rivaling the best in Italy,” Mihalik writes.
Readers come to understand that creating gelato is both an art and a science. Mihalik’s clear narrative and detailed explanations expand the enjoyment of this book beyond merely creating delicious deserts and gives readers not only perspective into this intricate process but confidence that they are in good hands.
And that goes for any of the 75 flavors, many of them accompanied with images that readers want to explore.
“Gelato is like an open-book exam. Before starting, you know where you want to end up with each of the main components. Your major task is to maximize flavor while tweaking the amounts of the other ingredients.”
It’s an exam that readers will be able to pass with flying colors!
ABOUT THE AUTHOR
GARY J. MIHALIK started making gelato several decades ago, refining his skills while studying in the Masters course at the Istituto Culinario Italiano in Italy. He returned to the Institute a number of times and assisted in teaching courses, primary among them was the week-long gelato course. He also spent a week working side-by-side with Mirko Tognetti, the owner and geletiere of Cremeria Opera in Lucca, and a founding member of Compagnia Gelatieri: Narratori di Gelato (Association of Gelato Makers: Narrators of Gelato), a group dedicated to furthering artisan Italian gelato. In 2105, two years after opening, Cremeria Opera was rated as one of the top gelato shops in Italy by Gambero Rosso magazine. Visit www.ArtisanItalianGelato.com.
Publish Date: 3/21/2023
Author: Gary J. Mihalik
Page Count: 228 pages
Publisher: Highpoint Life