"Eating gelato, like drinking espresso, is a favorite Italian pastime," states author Pamela Sheldon Johns. "It is an opportunity to linger for conversation and people-watching, and a way to cool down from summer's unrelenting heat."
In a section on the history of iced desserts, Sheldon-Johns harks back to early Rome in A.D.1 when the Emperor Nero Claudius Caesar reputedly sent slaves to gather snow and ice, then sweetened it with honey and fruits. With their passion for gelato, the Italians have surpassed the rather tedious method of snow-gathering, but maintained their zeal for this chilled dessert. Sheldon-Johns has delved into the secrets of the artisans to bring gelato to the American table.
The book contains recipes for all three variations - Italian ice creams, sorbetti and granite. If it's the richer gelato that you love, you'll find recipes for a simple Vanilla Gelato, a Chocolate-Hazelnut Gelato,a more complex Florentine Rice Gelato, or the delicious Zabaglione Gelato with Figs. (pictured below)
Sorbetti are represented equally well. Among the many recipes are Melon Sorbetto, Raspberry Sorbetto, Blackberry-Sangiovese Sorbetto, or Blood Orange Campari Sorbetto. Granitas have recipes such as Almond Granita and Lemon Granita .
There is a special section for desserts and complements in which Sheldon-Johns has such recipes as Grandma's Gelato Cake (for a summer birthday party?), Tiramisu, Zuccotto - a Florentine specialty and and Chocolate Soufflé Semifreddo. There are pages for Fruit Sauces and Crema Inglese with variations.
Sheldon-Johns shares techniques and has a flavor glossary as well as a list of resources. As with all Sheldon-Johns works, the recipes are clearly written and easy to follow.
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