Gelupo Gelato - by Jacob Kenedy (Hardcover)
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<p/><br></br><p><b> About the Book </b></p></br></br>70 simple yet sophisticated recipes for real Italian ice cream<p/><br></br><p><b> Book Synopsis </b></p></br></br><p><b>WITH KISSES FROM ITALY<br></b><br><b>A frosty masterclass in the simple art of gelato... <br></b><br><i>Gelupo Gelato</i> presents a rainbow spectrum of simple, sophisticated gelato recipes from tangy <b>Lime Sherbet</b> to fruity <b>Peach & Blood Orange</b>, creamy <b>Marron Glacé</b>, and decadent <b>Chocolate & Whisky</b>. <p/>And that's not all! There are definitive recipes for a classic granita (like grown-up slushie), barely-melting semifreddo, ice cream cake, profiteroles, ice cream cones and brioche buns - as well as the only chocolate sauce you'll ever need and a tip sheet for pairing flavours. <p/><b>Once you've had one, you'll want them all <i>Evening Standard</i></b> <p/>This is the moment when gelato becomes your cold, sweet new Italian obsession.</p><p/><br></br><p><b> Review Quotes </b></p></br></br><br><p>"We don't want to say this is definitively the best ice cream in London but we can't imagine what could beat it" --<i>Londonist</i> <p/>"Some of the best gelato in London" --<i>Vogue</i> <p/>"This is the best gelato in London" --<i>Infatuation</i> <p/>"Once you've had one, you'll want them all" --<i>Evening Standard</i> <p/>"The best gelato outside Rome" --<i>Elle</i> <p/>"The master of Italian ices" --<i>Women's Health</i> <p/>"Gelato in London means one man, Mr Jacob Kenedy" --<i>Mr Porter</i> <p/>"With tips, techniques and recipes, this is a celebration of semifreddo, a gala of granita, a fever dream of ice cream." --<i>GQ Magazine</i></p><br><p/><br></br><p><b> About the Author </b></p></br></br><p>Jacob Kenedy was born in London in 1980 and continues to live there today. When he graduated from St John's, Cambridge, he was already a chef at Moro in London, and he continued to flit between the kitchens there and those at Boulevard in San Francisco, until taking a year out to travel round Italy. There he ate a great deal, and learned to make gelato at Gelatauro. <p/> He opened Bocca di Lupo in a hidden backstreet in Soho's underbelly in 2008, and it has since been twice named London's best restaurant. In 2010 he opened Gelupo, a gelateria and delicatessen in the same street. He is the author of <i>Bocca</i> and the co-author of <i>The Geometry of Pasta.</i></p>
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