Gelato Messina: the Recipes

Food & Drink

Gelato Messina: the Recipes unlocks the cult Australian gelateria’s guarded formula for silky gelato, sorbet and ice-cream cakes. Nick Palumbo distils 320 pages of professional technique into step-by-step home instructions, all shot in vivid, full-page photography.

From salted caramel to the iconic “Elvis” peanut-butter banana, every flavour is benchmarked for texture, sweetness and temperature. Base recipes, sugar ratios and churning tips are laid out like a culinary textbook, making this hardcover the dessert bible for chefs and curious foodies alike.

The 2013 first-edition hardback is a sturdy, illustrated kitchen companion, now in very good second-hand condition with clean, tidy pages ready for sticky fingers. At 1.3 kg it feels substantial on the counter yet stays open flat for mid-batch reference.

Collectors of artisan cookbooks and Italian-style frozen treats snap up this title; searches for “gelato recipe book”, “Messina cookbook” and “ice-cream hardcover” land here.