---
product_id: 18143288
title: "Gelato, ice creams and sorbets Hardcover – October 1, 2015"
brand: "linda tubby"
price: "R1556"
currency: ZAR
in_stock: true
reviews_count: 8
url: https://www.desertcart.co.za/products/18143288-gelato-ice-creams-and-sorbets-hardcover-october-1-2015
store_origin: ZA
region: South Africa
---

# Gelato, ice creams and sorbets Hardcover – October 1, 2015

**Brand:** linda tubby
**Price:** R1556
**Availability:** ✅ In Stock

## Quick Answers

- **What is this?** Gelato, ice creams and sorbets Hardcover – October 1, 2015 by linda tubby
- **How much does it cost?** R1556 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.co.za](https://www.desertcart.co.za/products/18143288-gelato-ice-creams-and-sorbets-hardcover-october-1-2015)

## Best For

- linda tubby enthusiasts

## Why This Product

- Trusted linda tubby brand quality
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## Description

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## Images

![Gelato, ice creams and sorbets Hardcover – October 1, 2015 - Image 1](https://m.media-amazon.com/images/I/51KtGlzHjPL.jpg)
![Gelato, ice creams and sorbets Hardcover – October 1, 2015 - Image 2](https://m.media-amazon.com/images/I/414Kn5FSkOL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ 5.0 out of 5 stars







  
  
    A Trip to Italy in A Book
  

*by D***H on Reviewed in the United States on February 25, 2016*

This is an awesome little book that goes beyond simply sorbet and gelato recipes. It includes other unique and beautiful frozen Italian desserts. The recipes are clear and easy to duplicate. I have tried two gelato recipes so far, and they turned out great with my Cuisinart Ice Cream Maker. Prior to owning this book, I made many flavors of ice cream for years and yes,  there is a difference between ice cream and gelato. I don't believe I will ever go back to my ice cream recipes. The gelato is creamier and more intensely flavored despite having less fat....this, of course, justifies the amount of the Chocolate Hazelnut that I ate. A great purchase.

### ⭐⭐⭐ 3.0 out of 5 stars







  
  
    Great "Looking" Book but doesn't deliver on the technical
  

*by H***H on Reviewed in the United States on July 11, 2017*

The recipes are old school Italian gelato flavors and I love the cute blurbs at the intro of each recipe.  However, I wonder if the author actually tested the recipes.  Have been experimenting with a few different gelato ones from on line sources and other books and I'm disappointed with the final product of the few recipes that have come out of "Gelato, Ice Cream & Sorbets."  For example, the gelato di pinoli calls for 200 g (1 1/3 cups) of pine nuts which is a bit overwhelming.  Other recipe sources call for about  80 grams for the same amount of finished product.  That said, I love that the author's source for the recipe (a gelatio from Rome) uses acacia honey, subtle amounts of orange peel and coffee beans to produce a nicely nuanced flavor with the pine nuts.  I'll keep the book on hand for a while and use it as an inspirational source for flavors....perhaps even as a map to the gelaterias around rome that are mentioned throughout, but I do not trust the recipes as they are printed.

### ⭐⭐⭐⭐⭐ 5.0 out of 5 stars







  
  
    Make gelato like you were Italian!
  

*by S***K on Reviewed in the United States on January 18, 2016*

The first time I visited Sicily, I couldn't wait to try the gelato. I decided on pistachio the first time, and never moved beyond it that first trip...it was just that good. My next trip I branched out and tried the Bacio, which is a dark chocolate and hazelnut blend. Heaven in a dish! It immediately became my favorite and though I would try bites of others' choices--and even thoroughly enjoy them--pistachio and bacio became my favorite, go-to choices. Needless to say, I was absolutely delighted to find recipes for both in this darling cookbook. I started with the Bacio. Now this recipe is called Bacio con Bianchini e Nocciole meaning "Rich Chocolate Gelato with Meringues and Hazelnut". I have a confession to make...I ditched the meringues! I'm somewhat of a purist at times, and it just wasn't something I was interested in it cluttering up my Bacio gelato. Oh, my! It's absolutely amazing! Feel free to add the meringues, but I can attest to the amazing flavor of this gelato without them.Of course, now it was time for the Pistachio. Most pistachio ice cream or gelato that I've had in the States tastes like ice cream with pistachios in it. I remember my first bite in Agrigento, Sicily and how amazed I was at the deep flavor. It wasn't just a pistachio flavor, but was like you were eating pistachios themselves only it was ice cream. I had high hopes for this recipe and let me just say I was NOT disappointed!! With the first bite I was transported back to that little street in Agrigento having my first taste of Sicilian gelato. I kid you not, it was that good!! The punch of pistachio is just amazing. I will admit, that I added more pistachios that called for as I added some whole, toasted pistachios while it was churning, but you still would have that amazing flavor without them.I have only made the two recipes so far, but they have definitely sold me on this book! So many gelato recipes, so little time! My kids love different flavors, so they will keep me trying more and I still want to dive into the sorbets. This little book has definitely earned its way onto my favorites shelf! I am very happy to highly recommend it!I received a copy of this book from Pavilion through IPG for my honest review. All thoughts and opinions are my own.

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*Product available on Desertcart South Africa*
*Store origin: ZA*
*Last updated: 2026-03-16*