Gelato Fiasco
Recipes and Stories from America's Best Gelato Makers
Published on 7. September 2018
144 pages
978-1-60893-997-8 (ISBN)
Description
Joshua Davis and Bruno Tropeano, two guys right out of college, felt that something was amiss. People in Maine created some of the best of everything in the world - higher education, ships, television doctors, winter boots. But the gelato of which they dreamt could not be found here in Maine, or anywhere else in the United States. Josh and Bruno sensed both a responsibility and an opportunity and set off to rediscover the lost art. Imagining a long-forgotten Red Spoon Society of superior gelato artisans, they learned the techniques and practices of the old masters of gelato. They used those techniques as a foundation for creating an even better gelato experience: make lots of creative flavors for discerning guests, serve them in a way that invites discovery and delight, and never compromise on quality. In 2007, the doors to their first gelato store opened. Josh and Bruno named it Gelato Fiasco as a hedge against trend-pursuers, treasure hunters, and impostors, for only a true food lover, guided by his or her own sense of adventure, would dare enter a store with that name. And as they loved it, they would share with their families and friends, who would share with theirs. Gelato Fiasco is a book brimming with humor, Maine values, mouth-watering color photographs, and, most importantly, delicious recipes (out of 1500 in the "flavor vault" the book will include 100 or so) for making your own gelato at home, plus recipes sauces, cones, and other treats to enjoy with your gelato.
More details
Language
English
Place of publication
New York
United States
Publishing group
Globe Pequot Press
Illustrations
80 Color Photos
File size
52,96 MB
ISBN-13
978-1-60893-997-8 (9781608939978)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Joshua Davis | Bruno Tropeano | Cynthia Finnemore Simonds
Gelato Fiasco
Recipes and Stories from America's Best Gelato Makers
Book
11/2018
Down East Books,U.S.
€28.50
Article not available at the moment
Persons
Joshua Davis, Co-Founder and CEO:
Josh was 24 years old when he founded Gelato Fiasco with Bruno, who was 23 at the time. Josh focused on the customer service and management aspects of the small company, a role that he continues to this day. He grew up hoping to be a naval officer or a businessman. Josh was named one of the Portland Press Herald's "40 Under 40" nominees and, with Bruno, was the Small Business Administration's Young Entrepreneur of 2014 for New England. He's been quoted by Reuters, Bloomberg News, and CNN/Money. He enjoys listening to NPR, reading historical fiction, visiting the midcoast's beaches, and appreciating good food and drink. A native of Belgrade, Maine, Josh graduated from Bentley University in Waltham, Mass. He lives in Brunswick.
Bruno Tropeano, Co-Founder and President:
Bruno grew up taking yearly trips to Italy to visit relatives (his parents immigrated to the United States before Bruno was born). That's where he honed his taste for gelato - a taste that comes in most useful as the overseer of all Gelato Fiasco recipes and flavor quality. He makes gelato, develops new flavors, manages ingredient supply sources, and trains staff members to become expert gelateri. With Josh, he was honored as an Empact100 winner at the White House in 2012. When not making sure your gelato is absolutely perfect, he enjoys playing video games and watching virtually all types of television. Bruno graduated from Bentley University in Waltham, Mass. He lives in Bath.
Cynthia Finnemore Simonds owned a catering firm for many years and is the author of three previous cookbooks: Fresh Maine Salads (2006, 4,285 net), Superb Maine Soups (2007, 5,569 net), and Delicious Maine Desserts (2009, 2,392 net), and for two years she hosted a cooking show on MPBN, the Maine PBS affiliate. She lives in Newcastle, Maine.
Josh was 24 years old when he founded Gelato Fiasco with Bruno, who was 23 at the time. Josh focused on the customer service and management aspects of the small company, a role that he continues to this day. He grew up hoping to be a naval officer or a businessman. Josh was named one of the Portland Press Herald's "40 Under 40" nominees and, with Bruno, was the Small Business Administration's Young Entrepreneur of 2014 for New England. He's been quoted by Reuters, Bloomberg News, and CNN/Money. He enjoys listening to NPR, reading historical fiction, visiting the midcoast's beaches, and appreciating good food and drink. A native of Belgrade, Maine, Josh graduated from Bentley University in Waltham, Mass. He lives in Brunswick.
Bruno Tropeano, Co-Founder and President:
Bruno grew up taking yearly trips to Italy to visit relatives (his parents immigrated to the United States before Bruno was born). That's where he honed his taste for gelato - a taste that comes in most useful as the overseer of all Gelato Fiasco recipes and flavor quality. He makes gelato, develops new flavors, manages ingredient supply sources, and trains staff members to become expert gelateri. With Josh, he was honored as an Empact100 winner at the White House in 2012. When not making sure your gelato is absolutely perfect, he enjoys playing video games and watching virtually all types of television. Bruno graduated from Bentley University in Waltham, Mass. He lives in Bath.
Cynthia Finnemore Simonds owned a catering firm for many years and is the author of three previous cookbooks: Fresh Maine Salads (2006, 4,285 net), Superb Maine Soups (2007, 5,569 net), and Delicious Maine Desserts (2009, 2,392 net), and for two years she hosted a cooking show on MPBN, the Maine PBS affiliate. She lives in Newcastle, Maine.
Content
- Intro
- Foreword
- Introduction
- Mehods
- Top Secret
- Gelato Mother Bases
- Swirls, Variegates, Caramels, and Crisps
- Toppings
- Gelato
- Our True North
- Recipe Index
