Morgan Morano of Morano Gelato has written a new book, “The Art of Making Gelato, 50 Flavors to Make at Home.”
Morano is a professional chef and gelato expert. In 2010, Morgan established Morano Gelato after living in Italy, on-and-off, for 6 years. Morgan grew up in the Upper Valley and always planned to open a dessert-related business. During college and after culinary school, Morgan gained experience working and cooking in New York City and Italy.
The most significant work that she did was for a Sicilian Gelato Chef who quickly became a close friend and mentor. Morgan appreciated the bold flavors of gelato found in Italy and noticed the lack of authentic gelato shops with Italian flavors in America. Disappointed with products claiming to be gelato, she set out to establish the tradition of gelato-making in America and recreate pure Italian gelato.
Gelato is churned more slowly and frozen at a slightly warmer temperature than ice cream. The slow churning incorporates less air, so the gelato is denser. The higher freezing temperature means that the gelato stays silkier and softer. Dairy-free and egg-free, sorbets are made from whole fruit and a simple syrup. They're extremely flavorful and churned like ice cream to give them a soft texture.
Join chef and gelato afficianado Morano as she shares 50 recipes for gelato and sorbetto. Enjoy traditional chocolate, sweet milk and strawberry, to Torta della Mimosa, Bombolone, Biscoff, and Acero - even Avocado gelato.
The book is published by Race Point Publishing, which is dedicated to publishing high quality illustrated books in a variety of subjects ranging from Art, Cooking and Craft to Entertainment, Performing Arts and Pop-Culture as well as History, Transportation and Travel. As a general interest publisher of illustrated books we strive to balance both form and function to deliver authoritative content in a beautiful package that will delight and inspire the consumer.
EAN (ISBN-13): 9781937994440
Publication Date: April 2015
Publisher: Race Point Publishing