Gelato Messina: the Recipes
Gelato Messina: the Recipes by Nick Palumbo unlocks the cult Australian gelateria’s repertoire for home cooks who crave restaurant-level desserts. This hefty 2013 hardcover packs 320 colour-illustrated pages of step-by-step gelato, sorbet and plated-dessert formulas that echo the shop’s famously bold flavours.
Every recipe is bench-tested and scaled for domestic machines, making it simple to recreate salted caramel, pandan-coconut or the iconic ‘Elvis’ peanut-butter-banana gelato. Palumbo layers in foundational chapters on balancing sugar, fat and air, turning the book into a practical mini-course as well as a stunning coffee-table volume.
The large-format, 258 mm pages stay open flat while you churn, and vibrant photography shows both glossy scoops and finished restaurant presentations. A comprehensive flavour index and troubleshooting notes help beginners and seasoned dessert makers alike.
This used copy is in very good, clean condition—no inscriptions, ex-library marks or jacket tears—ready to slip straight into your kitchen library and summer entertaining plans.
Refer to our eBay listing for a full condition report and many more high-quality pictures of this item.
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