Gelupo Gelato :A delectable palette of ice cream recipes
Gelupo Gelato :A delectable palette of ice cream recipes
hardback
Published:
27 May, 2021
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Description
WITH KISSES FROM ITALY
A frosty masterclass in the simple art of gelato...
Gelupo Gelato presents a rainbow spectrum of simple, sophisticated gelato recipes from tangy Lime Sherbet to fruity Peach & Blood Orange, creamy Marron Glacé, and decadent Chocolate & Whisky.
And that's not all! There are definitive recipes for a classic granita (like grown-up slushie), barely-melting semifreddo, ice cream cake, profiteroles, ice cream cones and brioche buns – as well as the only chocolate sauce you’ll ever need and a tip sheet for pairing flavours.
"Once you’ve had one, you’ll want them all" Evening Standard
This is the moment when gelato becomes your cold, sweet new Italian obsession.
More Details
| Type | Book |
|---|---|
| ISBN13 | 9781526615978 |
| ISBN10 | 1526615975 |
| Number Of Pages | 256 |
| Item Weight | 650 g |
| Product Dimensions | 166 x 192 x 22 mm |
| Publisher / Reseller | Bloomsbury Publishing PLC |
| Format | hardback |
Media Reviews
We don't want to say this is definitively the best ice cream in London but we can't imagine what could beat it * Londonist *
Some of the best gelato in London * Vogue *
This is the best gelato in London * Infatuation *
Once you’ve had one, you’ll want them all * Evening Standard *
The best gelato outside Rome * Elle *
The master of Italian ices * Women’s Health *
Gelato in London means one man, Mr Jacob Kenedy * Mr Porter *
With tips, techniques and recipes, this is a celebration of semifreddo, a gala of granita, a fever dream of ice cream. * GQ Magazine *
GoodReads Reviews
Author's Bio
Jacob Kenedy was born in London in 1980 and continues to live there today. When he graduated from St John's, Cambridge, he was already a chef at Moro in London, and he continued to flit between the kitchens there and those at Boulevard in San Francisco, until taking a year out to travel round Italy. There he ate a great deal, and learned to make gelato at Gelatauro.
He opened Bocca di Lupo in a hidden backstreet in Soho's underbelly in 2008, and it has since been twice named London's best restaurant. In 2010 he opened Gelupo, a gelateria and delicatessen in the same street. He is the author of Bocca, Gelupo Gelato and the co-author of The Geometry of Pasta.