The Art of Making Gelato

A Gelato step-by-step book to the right equipment, ingredients, and delicious recipes.

I'm so grateful I was able to review this book! I'm definitely one of those people who has no idea the difference between ice cream/gelato (and yes, this book answers the question) but loves making ice cream. The recipes and photos are mouthwatering and the instructions are simple to follow. It's a lovely book full of great recipes that I'm looking forward to making, even in the dead of winter.

There are many books on making ice cream, but this one explains every step clearly and there is an a picture of each recipe.  It is a beautifully presented book and so well researched.  For anyone wishing to make Gelato I would highly recommend it.

Some of my fondest memories I have of my family's trip to Italy as a teenager revolved around the sumptuous gelato I ate there. Even the most average gelateria in Italy seemed to serve something far beyond what American gelato stores were producing. Pistachio was my flavor of choice, and I must've had pistachio gelato at least 6 times during that one trip.

Morgan Morano knows that feeling well, which is why she opened Morano Gelato, in Hanover, NH. In her introduction, she tells her story of how she came to be a gelato master and why she is dedicated to upholding the authenticity of Italian gelato in America. In a weird twist of fate, I happened to have sampled her gelato only a few months ago when I went on an interview at Dartmouth and remember thinking that this was probably the most authentic gelato I've had in the US. Suffice to say, it was a nice surprise when I opened this ARC and heard about Morano Gelato again.

But on to the actual cookbook: it's a beauty, with colorful but realistic photography and recipes that reflect all the choices you'd find in an Italian gelateria. There's your basic flavors like fior di latte, dark chocolate, and stracciatella, and there are more obscure Italian classics like olive oil gelato and cassata gelato. There's a section on nut flavors with my beloved pistachio, and there's even a section on sorbettos for the lactose-intolerant. Lest you think this book is too Italian, there are also recipes for apple pie gelato and doughnut gelato, creative spins on American classics. In total, there are a little under 60 recipes, which I thought was just enough for a beginner gelato cookbook.

I loved that Morano emphasizes using fresh, local ingredients whenever possible, and reveals where she likes to source her premium ingredients. She also walks you through every step of basic gelato-making, with clear instructions and pictures of each step, which for the uninitiated helps make the process much less intimidating. Another bonus--at the end of each recipe, she offers suggestions for how she likes to serve it, such as topped with fruit, blended into a frappe, or paired with another gelato flavor. I enjoyed the breakdown in the recipes between prep, cooking, freezing, and serving. Everything was very precise and organized, down to the metric weights helpfully listed for each recipe.

If I had one complaint, it's that certain ingredients can be hard to find, such as tapioca starch or yogurt powder. If you have a specialty grocery store or Amazon Prime, I have a feeling it will become your best friend, since most recipes have one or two ingredients not common to a typical American pantry. However, this is a minor flaw in what is otherwise a wonderful cookbook from someone who is clearly experienced and passionate about their craft. While I don't yet have an ice cream/gelato machine, I cannot wait for the day when I get one so I can test some of these recipes myself.

Overall Rating: 5/5 stars

I received a DIGITAL Advance Reader Copy of this book from #NetGalley in exchange for an honest review.  From the publisher - 
Forget ice cream. Impress your dinner guests with unique flavors and indulge in fabulous recipes that you can make at home with The Art of Making Gelato. Discover the techniques and tools that you need to make this delicious treat at home.
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 aficionado Morgan 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!

As someone who got a gelato machine recently as a wedding gift, this book could not have come at a better time!  I was terrified to waste the ingredients in trying to make gelato successfully, but with this book in hand (well, on Kindle) I have already made two batches of it, including (on a whim), a Sweet cream/Parmesano-Regianno concoction that I took to my Italian Cooking class last night that was a hit!!  Oh, my waistline is going to take a hit as well ... good thing Weight Watchers new program is very flexible!!  If you ever wanted to make Geltaro, this is a GIVE-STAR/MUST  HAVE book on your cookbook shelves!!

Oh my......  this book is full of decadently delicious looking gelato and sorbet.  There are very classic items, along with some unusual combinations.

If there were more people in my household, I would try making these.  There is nothing more disgraceful than a single woman eating the who recipe of gelato on her sofa.

My only disappointment was that there weren't photos of each recipe.

I received a copy through Netgalley. 

I love gelato, I mean really who doesn't and unlike perhaps most people I find myself making it more often at home than I do at an actual shop. So I was thrilled to get a chance to see Morgan Morano's The Art of Making Gelato: More than 50 Flavors to Make at Home.
She's written a wonderfully straight forward simple to understand book. Anyone with these tools in their home arsenal should be able to enjoy the myriad of delicious recipes she offers us- right at home.
It's all laid out for you, complete with photographic directions for putting together your ingredients for both the Gelato and Sorbet's. Confusion on cooking, eliminated.
From the simplest flavors to the most complex, everyone is sure to find something to love in here.
I'm really looking forward to sampling all these as soon as the weather warms up, my summer desserts just got even better!

I love to make homemade ice cream and wanted to learn how to make homemade gelato after having some at a restaurant.  This is the perfect recipe book that not only goes into detail about the proper equipment and supplies to use, but the ingredients needed and why you use them in the recipe.  And the list of different recipes with so many pictures is unbelievable. Highly recommend this book.

I received a ARC of this book via Netgalley and I am voluntarily leaving a review.  I so can't wait to try some of these recipes on my family this summer either.

We often visit family in Florence, Italy, and I always stop (regardless of the weather!) at a gelato shop to buy lemon sorbet.  So my first test of this book was that recipe. And I was not disappointed!  I have tried numerous recipes over the years and this was the first one that replicated what the author describes as “ the tang sharp enough to make you pucker, but the sweet finish leaves you with the desire for more” It was delicious!  The texture was also good – other recipes have frozen solid or too granular whereas this had great “scoop-ability” and a lovely texture.  To test the gelato recipes, I made the espresso version and this was also very successful – great texture, tasty and not too sweet.  I will certainly be trying many of the other variations.

The book includes a section on machines, tools and ingredients.  I liked the personal recommendation – certainly helps decision making given the range of ice-cream machines now on the market.

The clear step by step instructions for gelatos and sorbets, with photos of each step, include useful measuring techniques for a beginner.  Recipes cover basic, classics and non-traditional gelatos and sorbets.  Each recipe has a useful and informative introduction.  As a European cook, I was delighted to see precise measurements in both imperial and metric. 

When I first read the book I was frustrated by the fact that many of the ingredients were hard to find where I live.  But I appreciated the author’s comment ; “I’ve tried to create recipes that contain easy-to-find ingredients, but in order to replicate traditional Italian flavors, a few challenges are unavoidable” I would rather hunt for the correct ingredients  (tapioca flour, nut pastes and yoghurt powder were not readily available here, but I did find them online) if it means the recipes will turn out as well as these did. 

My only minor criticism of the book is in the layout.  The constant repetition of the shaped frames around all the small photos and headings was unnecessary  and detracted from the quality of the contents. The recipes were certainly superb!

A step by step instructions on making decadent gelatos , I wish it had pictures too to accompany the recipes . Can’t wait to try them all . 
Thank you NetGallery for providing me with an Advance copy

I have always been curious about Gelato and what making one would consist of. I had not expected to find that I would need specialized equipment(surprisingly, the thought did not cross my mind). Since I did not have a chance to purchase any, I was unable to try any of the suggestions in the book.
The detailed storyline to go with the recipes,however, make this an interesting read just to get an idea of flavours.The pictures in the book make the idea of experimenting with making gelato look like a tasty aspiration to look into.

This is an absolutely fabulous book, well presented with lots of information and extremely easy to follow. The recipes seem authentic, I remember my father waxing lyrically about a hazelnut gelato that he had whilst growing up in Italy, the recipes look and sounds very much like it. 
There are some unusual flavours such as olive oil and apple pies and a couple more, but most of them are traditional flavours which are easy to make, with little effort but a great flavour.

This is a fun and interesting book- there are so many combinations (More than 50 Flavors to Make at Home), I would NEVER have dreamed of making! With the advent of modern gelato making machines, this book has been updated and features a longer section, about using the modern appliances with the recipes. Also included is how to make it without a machine. Once you've mastered the recipe below, you can really start adding any unique flavor you can come up with, to make your own regional favorite gelato too! If you love gelato, you will LOVE this book! It woudl be a great housewarming/wedding gift with a gelato maker too, for those with weddings coming up!

I pre-ordered this book on Amazon before I was even halfway through my copy from NetGalley. I absolutely loved it and hopefully my gelato will turn out as delicious as Morano’s looks!

A love;y book with lots of yummy recipes for authentic Italian gelato an sorbet. The author, trained in Italy and owner of aNew England gelateria puts emphasis of fresh ingredients.

She divides her book into chapters giving us traditional, non-traditional, nut gelati, sorbets, and new combinations. It all looks very good and the recipes are detailed.

My only concern is that I wish her instructions in the beginning of the book for using commercial ice cream makers were more detailed. I realize there are many brands of makers out there, but I would be happy for more guidance.

The Art of making Gelato is a cookery book on making traditional italian gelato (ice cream) and sorbetto (sorbet).

It covers the authors path to find gelato whilst  living and then working in Italy, along with the equipment required to make these delicious gelato's - a machine is a must to churn this to freezing consistency.

There is a step-by-step guide to Gelato's, along with chaptrers on The Basic, The Classics, Nuts, Non Traditional Flavours and New Flavours.  The gelato's in her own store are made on a day by day basis, to be sold to her customer's as it's much better very fresh.

Each recipe has its own step by step guide to follow with my favourite being the apple pie flavour which the author's shop only produces on the Fourth of July.

I received a copy of this book from netgalley in return for a honest review.

The Art of Making Gelato: More than 50 Flavors to Make at Home by Morgan Morano is a wonderful book that is well presented with lots of information and easy to follow directions. There are some unusual flavors such as olive oil and apple pies and a couple more, but most of them are traditional flavors which are easy to make, with little effort. 

There is a step-by-step guide to Gelato's, along with chaptrers on The Basic, The Classics, Nuts, Non Traditional Flavors and New Flavors. The gelato's in her own store are made on a day by day basis, to be sold to her customer's as it's much better very fresh.

I received a copy from Race Point Publishing via NetGalley in exchange for an honest review.

I love gelato!  This book has great tips as well as straightforward information on making gelato.  It's the next best thing to being in Italy and walking to the local gelateria.

An delicious selection of recipes of gelatos and sorbets . The instructions are well explained and illustrated. An original idea for a mothers day gift.

I love ice cream cookbooks so enjoyed reading this a lot and how different flavours come together. It was very enjoyable. One for the shelf!

Nothing makes a better dessert after an outdoor gathering or summer party than ice cream, except, of course homemade gelato. Morgan Morano has outdone herself in The Art of Making Gelato: 50 Flavors to Make at Home. In this excellent cookbook, Morano explains the differences between ice cream and gelato, and most importantly, shows step-by-step in beautiful photographs, how to make perfect gelato at home. She talks about ice cream and gelato machines and the best for individual needs. She includes information on the best ingredients to use; most of the recipes call for easy-to-find ingredients that we either have at home already or that can be purchased at any grocery store. 

While the book includes traditional favorite flavors like chocolate, cherry, and lemon, the best thing about this book is that it has dozens of very unique, mouthwatering flavors that everyone will want to try: Bacio (Chocolate-Hazelnut Kiss), Lavender, Frutti di Bosco (Forest Berries), Crema Fiorentina(Florentine Cream), Biscoff (Belgian Spice Cookie), Crema di Agrumi (Citrus Cream), Mandorla e Arancia (Almond and Orange), to name a few. Also included are sorbets for those who don’t want dairy. The original location in Hanover, New Hampshire serves twelve to sixteen flavors that are made fresh daily, and are also served at her gelaterias in a few other New England locations.

All told, if you want to learn to make heavenly gelato at home, this is the book for you. The recipes are easy to follow and they turn out picture perfect. 

Special thanks to NetGalley for supplying a review copy of this book.

A very good book that is straight forward and full of the authors own recipes. She gives you 50 in this book with simple easy to follow instructions, and at the beginning of the book she lets you know all of the items you need to make the different flavors. There are some that were different but the one with olive oil sounded interesting and something I would like to try. Overall a very good book, plus I like gelato.