Gelato! Italian Ice Creams, Sorbetti & Granite

by Pamela Sheldon Johns
Ten Speed Press, 111 pp., $17.95 (paper)

American expatriate author Johns now lives in Italy and is the author of several single-subject cookbooks about Italian foodstuffs, each one as useful and informative as this volume about frozen Italian treats. She provides historical information about the origins of frozen desserts and details Italy’s worthy contributions to the development and popularization of frozen sweets across Europe. She also shares her experience with modern-day Italian gelato vendors, adapting some of their recipes for this collection. Use the luscious mascarpone gelato that opens the book as a component of a marvelous tiramisu, and make the sorbetti Bellini with Hill Country peaches for a refreshing addition to any summer brunch. My only problem with this book is that the tiny italic print used for the headnotes is not particularly user-friendly.

This article appears in June 20 • 2008.

A note to readers: Bold and uncensored, The Austin Chronicle has been Austin’s independent news source for over 40 years, expressing the community’s political and environmental concerns and supporting its active cultural scene. Now more than ever, we need your support to continue supplying Austin with independent, free press. If real news is important to you, please consider making a donation of $5, $10 or whatever you can afford, to help keep our journalism on stands.

SUPPORT US