The Art of Making Gelato: 50 Flavors to Make at Home

Food & Drink

The Art of Making Gelato by Morgan Morano is the hardcover cookbook that dessert lovers reach for when they want authentic Italian gelato without a plane ticket. This 2015 Race Point Publishing edition packs 192 color-illustrated pages with 50 carefully tested flavors, walking home cooks through the science and technique behind silky, low-air gelato.

Morgan Morano, a trained gelato maker who learned her craft in Italy, distills professional know-how into clear, kitchen-friendly steps. Each recipe balances sugar, milk, and fat ratios so you can reproduce the dense texture that sets gelato apart from everyday ice cream, while flavor notes encourage creative twists on classics like pistachio, stracciatella, and seasonal fruit.

The book arrives in very good condition: crisp pages free of marks or dog ears, with only faint bumps along the cover edge from gentle shelf life. Its durable hardback format and generous photographs make it both a practical reference and an attractive gift for bakers, young adults setting up their first kitchen, or anyone hungry for frozen-dessert mastery.