The Art of Making Gelato: 50 Flavors to Make at Home
Cookbooks Reference Young Adult Non-Fiction Practical Skills Italian Cuisine Desserts Ice Cream & Frozen Desserts
The Art of Making Gelato: 50 Flavors to Make at Home by Morgan Morano is the hard-cover gateway to authentic Italian gelato without the plane ticket. Published by Race Point in 2015, this 192-page, fully illustrated cookbook distills the techniques Morano learned at her family’s Florentine gelateria into step-by-step recipes that work in a standard home kitchen. From silky Stracciatella and vibrant Pistachio to dairy-free fruit sorbetti and trendy Salted Caramel, each of the 50 formulas is calibrated for American ingredients and equipment, eliminating guesswork and giving you the dense, elastic texture that defines real gelato.
What sets this copy apart is its collector-grade condition: a clean, unmarked interior, crisp pages, and only minor shelf bumps—no inscriptions, ex-libris stamps, or dog-eared corners to distract from the vivid photography. The oversized 10 × 8-inch format stays open flat while you temper chocolate or churn bases, making it as practical as it is beautiful. Young adults and seasoned dessert lovers alike will appreciate the sidebars on equipment choices, sugar ratios, and serving temperatures that turn everyday milk, cream, and eggs into luxurious frozen desserts.
Because gelato has lower butterfat and less air than ice cream, the flavors are deeper and the scoop is silkier—an upgrade your guests will notice immediately. This very-good-condition first edition is already out of print and increasingly sought-after by home-churn enthusiasts and culinary collectors; grabbing it now means you’ll have both the knowledge and the collectible in one shot.
Refer to our eBay listing for a full condition report and many more high-quality pictures of this item.
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