Subjects

A handbook for ice cream makers who want to learn the tricks of the trade for delicious home-made gelato. Written by an author with decades of experience who has devised an outstanding, tried-and-tested ergonomic approach.

The first part of the book details the history of Italian artisan gelato and describes the most common ingredients. Then all the main gelato-making techniques and their variants (sorbets and semifreddi) are laid out.

The last part of the book is packed with mouth-watering recipes and pictures as well as practical and technological tips and tricks for applying the notions acquired throughout the book.

Discover today’s world of beer and all the different styles, as well as their history, features and recommended pairings.

The book provides a simple yet thorough description of forty different beer styles, recommending an outstanding Italian craft beer for each one as well as the ideal pairings with Italian cuisine.

The book also suggests thirty easy recipes using traditional Italian ingredients. Each recipe comes with mouth-watering pictures of the dish.

At the end of the book you can find a list of the best Italian craft beers and a comprehensive guide to hops, malts and glasses.

The book is suitable for beer newbies and connoisseurs alike. Thanks to its layout you can enjoy it in one go or use it as your go-to touchstone for all your beer queries.

This book guides you to the discovery of the main Italian breeds of cows, sheep, pigs and farmyard animals, focussing on cattle raising and butchering. Learn about the different meat cuts and their Italian, regional and international names. The book explains the long process behind the end product: from cattle breeding to transporting, from packaging to disposal. As well as the description and illustration of the various Italian breeds, the book also presents the various cuts, listing their features and providing more useful information. All the technical notions come with cooking tips and delicious recipes.
The book ends with a chapter on knives how to keep them sharp and efficient.