WITH KISSES FROM ITALYbrbbrbA frosty masterclass in the simple art of gelato... brbbrbiGelupo Gelatoi presents a rainbow spectrum of simple, sophisticated gelato recipes from tangy Lime Sherbetb to fruity Peach & Blood Orangeb, creamy Marron Glac'b, and decadent Chocolate & Whiskyb. brbrAnd that's not all! There are definitive recipes for a classic granita (like grown-up slushie), barely-melting sifreddo, 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.brbr"Once you've had one, you'll want th all" iEvening StandardibbrbrThis is the moment when gelato becomes your cold, sweet new Italian obsession.
Gelupo Gelato
Jacob Kenedy
70 simple yet sophisticated recipes for real Italian ice creamRights Sold
French, German, Polish, Russian, VietnameseBook Details
Imprint: Bloomsbury Publishing brPublication date: 27052021 brFormat: 160 x 190 mm | 256 pagesAbout the Author
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. br br 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 iBoccai and the co-author of iThe Geometry of Pasta.i
