Gelato Messina: The Recipes
Cookbooks Food & Drink Reference Educational Baking Desserts Ice Cream & Frozen Desserts Science of Cooking
Gelato Messina: The Recipes is the 2013 hardcover bible that cracked open the cult Australian atelier’s vault, delivering 320 pages of obsessively tested formulas for the silkiest gelato on earth. Nick Palumbo shares the exact base ratios, sugar curves and pasteurisation temperatures that turned a Sydney corner-shop into a global destination, then layers on 100+ signature flavours—from the famous salted-caramel-and-white-chocolate to limited-edition mash-ups like apple-pie-and-vanilla-custard. Every recipe is bench-tested for a standard home ice-cream maker, so you can reproduce the dense, elastic texture that sets Messina apart from airy supermarket tubs.
What makes this collector’s copy special is its condition: a clean, tightly-bound 1.3 kg oversized hardback that still lies flat on the counter while you work. At 258 mm tall, the colour photographs pop like gallery prints, showing step-by-step swirls, shards and variegates that make the finished scoops look as dramatic as they taste. No ex-libris marks, no kitchen spills—just a crisp reference guide you’ll reach for every summer, dinner party or midnight craving.
Beyond the sugar-hit, Palumbo teaches the science of emulsification, flavour pairing and plating so you can invent your own best-seller. Buy this in-demand first edition now and you’ll own the only dessert cookbook that turns a domestic freezer into a rival of any Italian gelateria.
Refer to our eBay listing for a full condition report and many more high-quality pictures of this item.
Buy Now