Gelato Messina: The Creative Department Hardcover – 19 May 2016

Beautiful book. Fantastic images and great recipes. Only buy this if you're willing to pay for some exotic ingredients... go ahead and order some maltodextrin, commercial ice cream stabiliser (preferably some xanthan gum too for the sorbets), and dextrose. Dextrose is just a fancy name for glucose syrup and you can buy that in the baking section of most supermarkets, but the others you'll have difficulty finding anywhere other than the internet. When it comes to gelato, the more work you put in, the better your results. This requires a lot of work.

If you are in the gelato business, this book is filled with inspiration for recipes. The photography is good, this book is a nice little resource.

Gives a really good understanding of different types of ice cream & gelato, the main ingredients and their effects, and how to control this and try variations. The only thing I miss: I would like to see more recipes with "basic domestic ingredients" even if he explains why the "old school" recipes are abandoned. Plus for different recipes for domestic and professional users!

Huge range of recipes with domestic and commercial versions - also recipes for accompaniments. I can't wait to try the first batch! Hoping it will be as good as my local Cafe Messina gelato.

Stunning book, inspiring and perfect coffee table material

Fantastic ideas for ice cream and alot more

not really a book for the home cook. Too complicated and there are much easier and better recipe books for gelato/ice cream

Fantastic book. Very inspiring!!