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Gelupo Gelato

Jacob Kenedy

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      FORMAT: Hardback

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      Format: Hardback

      WITH KISSES FROM ITALYA frosty masterclass in the simple art of gelato... Gelupo Gelato presents a rainbow spectrum of simple, sophisticated gelato recipes from tangy Lime Sherbet to fruity Peach & Blood Orange, creamy Marron Glacé, and decadent Chocolate & Whisky. 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."Once you’ve had one, you’ll want them all" Evening StandardThis is the moment when gelato becomes your cold, sweet new Italian obsession.
      CONTRIBUTORS: Jacob Kenedy EAN: 9781526615978 COUNTRY: United Kingdom PAGES: WEIGHT: 648 g HEIGHT: 160 cm
      PUBLISHED BY: Bloomsbury Publishing PLC DATE PUBLISHED: 2021-05-27 CITY: GENRE: COOKING / Courses & Dishes / Ice Cream, Ices, etc. WIDTH: 190 cm SPINE:

      Book Themes:

      Italy, Cookery / food by ingredient: egg, cheese and dairy products, Cookery dishes and courses: desserts

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      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. 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 Bocca and the co-author of The Geometry of Pasta.

      Format: Hardback

      WITH KISSES FROM ITALYA frosty masterclass in the simple art of gelato... Gelupo Gelato presents a rainbow spectrum of simple, sophisticated gelato recipes from tangy Lime Sherbet to fruity Peach & Blood Orange, creamy Marron Glacé, and decadent Chocolate & Whisky. 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."Once you’ve had one, you’ll want them all" Evening StandardThis is the moment when gelato becomes your cold, sweet new Italian obsession.
      CONTRIBUTORS: Jacob Kenedy EAN: 9781526615978 COUNTRY: United Kingdom PAGES: WEIGHT: 648 g HEIGHT: 160 cm
      PUBLISHED BY: Bloomsbury Publishing PLC DATE PUBLISHED: 2021-05-27 CITY: GENRE: COOKING / Courses & Dishes / Ice Cream, Ices, etc. WIDTH: 190 cm SPINE:

      Book Themes:

      Italy, Cookery / food by ingredient: egg, cheese and dairy products, Cookery dishes and courses: desserts

      Customer Reviews

      Be the first to write a review
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      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. 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 Bocca and the co-author of The Geometry of Pasta.

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