The Amorino Guide to Gelato: Learn to Make Traditional Italian Desserts―75 Recipes for Gelato and Sorbets

Reviewers with criticism for how the book’s recipes are laid out WOULD BE LOST if they tried to cook from a mid-20th century American cookbook. This is because cookbooks didn’t used to (have to) assume anyone opening the cover had never cooked before!We used to have BASIC SKILLS!If a book told you to, say, simmer something? It wouldn’t tell you What Universal Stove Temperature you needed for that task — the cookbook assumed you had a brain and could easily figure it out for yourself, due to your own experience with your own kitchen’s range.These days, no one has bothered to learn to cook until they live away from home - and then only with infantile cookbooks ‘With Plenty of Pictures’ that make absolutely certain to advise ‘medium low’ for the stove. And precisely ‘9 minutes’, whether it’s done or not.So this cookbook of Gelato etc, from which I’ve used zero examples?It’s a straight-forward cookbook, in the old style.In the style of ‘the NY Times’ International cookbook’ from the 1960s or 1970s, which is what I grew up using. I just opened it up at age 14 AND OBEYED THE INSTRUCTIONS.Readers and Home Cooks should try that with this marvelous cookbook too:Step 1: Open The Book.Step 2: OBEY THE BOOK.And for the reviewer who WHINED about not knowing what a pat of butter is - and how dare an English-language translation be relevant to American kitchens?? — A pat of butter is ONE TABLESPOON, clearly marked on all American sticks of butter -and- if I can google how many cups doth any-grams make AFTER TRANSLATING AN INTERNET RECIPE SLOWLY FROM THE GERMAN IT WAS WRITTEN IN, YOU can EASILY Google how many grams of ANY food are in 1/3 cup.Don’t pick up an English translation and then WHIIIIIIIIINE about America not being part of ‘the civilized world’. It’s true, but not in the field of the culinary arts.This is a great book and I find some of the ideas literally thrilling.If you have trouble making sense of the cookbook, look inward; don’t blame the cookbook for YOUR OWN LACK OF INTEREST until the subject was ‘ice cream’.

The flavours and ideas look fantastic, and I expect in the original language the book is great. However the English translation has been done by an American and therefore it is difficult to use for those of us in the modern world."cups" and ounzes are tiresome to convert back in to real world millilitres and grams but doable, but what is a "pat" of butter supposed to be? And use of American ingredients such as "half and half" and "light cream" which have no equivalents in Europe means you have to do an analysis of fat contents and such to work out what the appropriate blend should be using normal whole milk and cream

You can certainly tell that this author is a chef and not a writer. Half of the information a typical home cook would need to make these recipes truly succeed is not even contained in this book. The only real useful information that is revealed by the author is the use of stabilizers in the production of sorbets. Don't waste your money on this book, you really won't learn anything about making great gelato. Seems as though the publishers just want to sell books. They don't really seem to care if the buyer can actually make great sorbet or gelato at home after purchasing such a poor users manual. Home cooks can learn more about frozen desserts from Jeni Bauer or David Liebovitz than from Stephan Lagorce. He seems to be keeping the real information to close to his chest to share with public.