The Ciao Bella Book of Gelato and Sorbetto: Bold, Fresh Flavors to Make at Home:

Description: The Ciao Bella Book of Gelato and Sorbetto by F.W. Pearce, Danilo Zecchin From the premier gelato and sorbetto makers in the country comes a must-have guide to re-creating Ciao Bellas award-winning unique and classic flavors, as well as inventing hundreds of original combinations. FORMAT Hardcover LANGUAGE English CONDITION Brand New Publisher Description Supermarkets across the United States sell Ciao Bellas products. Customers flock to their 5 main stores and 100 designated pop-ups. Ciao Bella is simply the #1 commercial brand of gelato and sorbetto in the country, and now, they will share their secrets with frozen dessert lovers everywhere.Co-founder F.W. Pearce and chef Danilo Zecchin, the mastermind behind many of Ciao Bellas creative flavors, celebrate the beauty of using simple ingredients in easy recipes. The magic of this book- By mastering just one base, readers can make an infinite number of flavors.TO TRY ONE SPOONFUL OF CIAO BELLAS 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 worlds finest ingredients-Sicilian lemons, Valrhona chocolate, Louisiana pralines-but you dont 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 Bellas award-winning favorites, like Key Lime with Graham Cracker Gelato or Hazelnut Biscotti Gelato, youll be able to invent your own combina-tions and mix and match more than 100 unbeliev-ably 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 OILFrom the CHOCOLATE BASE-. Exotic options from around the world like CHOCOLATE CHAI and MEXICAN COFFEE. Kid-pleasers like CHOCOLATE SMORESFrom 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/CINNA-MON and RASPBERRY/SAUTERNES/HONEYA 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 couldnt be easier. Youll add an exclamation point to any meal with these tantalizing flavors-. HAZELNUT BISCOTTI. FIG AND PORT. APPLE CARAMEL CRISP. ROSE PETAL. GREEN TEA. POMEGRANATE CHAMPAGNE. PEACH AND HABANERO CHILE Author Biography F. W. PEARCE is one of the founders and DANILO ZECCHIN is the executive chef and master flavor creator of Ciao Bella. Fondly called "Americas gelato," Ciao Bella began in New Yorks Little Italy in 1983. Ciao Bella was promi-nently featured on The Oprah Winfrey Show when she chose Blood Orange Sorbetto for her holiday special, and the company has received fifteen awards from the National Association for the Specialty Food Trade. Ciao Bella has appeared in hundreds of media outlets. Review "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, Ill be able to make my own. Yum!"-Mario Batali, chef and author "As a long-time fan of Ciao Bella gelato and sorbetto, Im thrilled at the arrival of this beautifully designed and informative book. Once youve perused its pages, Im 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 Promotional Bold, fresh flavours to make at home Review Quote "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 Yorkmagazine Promotional "Headline" Bold, fresh flavours to make at home Excerpt from Book Classic Chocolate Gelato Chocolate perfection, pure and simple. Ciao Bella Classic Chocolate Gelato is simply our deep Chocolate Base in its basic form; it stands alone in its sophisticated simplicity or can be used for infinite variations. Try experimenting with spice and different percentages of chocolate--milk chocolate for kids and dark and single-origin chocolates for chocolate connoisseurs. We recommend using a bittersweet chocolate with about 60% cacao for our chocolate recipes, but you could go up or down a bit according to your preference. makes enough for about 1 quart of gelato * 2 cups whole milk * 1 cup heavy cream * 1/2 cup unsweetened cocoa powder * 4 ounces bittersweet chocolate (about 60% cacao), finely chopped * 4 large egg yolks * 3/4 cup sugar In a heavy-bottom saucepan, combine the milk and cream. Place over medium-low heat and cook, stirring occasionally so a skin doesnt form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170 Details ISBN0307464989 Author Danilo Zecchin Short Title CIAO BELLA BK OF GELATO & SORB Pages 176 Language English ISBN-10 0307464989 ISBN-13 9780307464989 Media Book Format Hardcover DEWEY 641.863 Year 2010 Imprint Clarkson Potter Place of Publication New York Country of Publication United States Birth 1962 Photographer Iain Bagwell UK Release Date 2010-05-11 Publication Date 2010-05-11 AU Release Date 2010-05-11 NZ Release Date 2010-05-11 US Release Date 2010-05-11 Subtitle Bold, Fresh Flavors to Make at Home: A Cookbook Publisher Random House USA Inc Illustrations 100 4-COLOR PHOTOGRAPHS Audience General We've got this At The Nile, if you're looking for it, we've got it. 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