Gelato!: Italian Ice Creams, Sorbetti, and Granite

I scream, you scream we all scream for Gelato! This is not your mothers ice cream book, unless of course your mother was from Sicily. Being Sicilian, I have never had a burning desire to visit the homeland of my ancestors, until now. Pamela Sheldon Johns has done such a beautiful job describing the Gelaterie of Sicily that upon reading the introduction I ran out to my local Ice Cream Shop run by an Italian woman who makes her own Gelato. I was so disappointed I long for the pristine Gelaterie of Sicily Pamela described with its shiny chrome and fresh ingredients and velvet sweet Sorbetti and Gelato! Shops that hand craft ice creams so fresh and so pure they will not even bother mixing up a batch if the fruits are not at the peak of perfection!

The formulas for the Gelato, Sorbetti and Granites are so simple and pleasing to make, that you may find yourself indulging in fresh iced specials all summer, fall winter and spring long! Not such a bad thing, and think of the friends you will make! If you like Ben and Jerrys or Haggan Das, may I suggest you run out and get yourself a modest ice cream maker and pick up this book you will have the corner on the market in your own kitchen. (There are several recipes that do not require a machine at all! La Dolce Vita!) Other wonderful points to this handy little book are the photographs by Joyce Oudkerek-Pool accompanying each formula so you have a basic idea what the confection is to look like. In addition, the listings in the back should you ever get to Sicily and need the address of the best Gelaterie in town. Moreover, you can impress your friends and co-workers with your knowledge of frozen confection history.