Gary J. Mihalik | Gelatiere, Chef, Author
As featured in
"I wanted to become an expert chef. Only the Italian Culinary Institute (ICI) in Calabria met my criteria. Upon my return it was clear to me that my life had changed. This thing that I loved in my life was now about to take center stage."
" Mastering Artisan Italian Gelato is an incredibly valuable resource for anyone interested in the art and science behind this unique Italian delicacy."
– John Nocita, President, Italian Culinary Institute, Stalettì, CZ, Italy
– Gary J Mihalik
A culinary adventure with recipes!
This is a day-by-day culinary adventure in one of Italy's top cooking schools, situated amid natural beauty and cultural richness. Including scores of amazing recipes and beautiful photos, this immersive adventure is based on a series of blog posts Gary J. Mihalik wrote in at the Italian Culinary Institute in Calabria, Italy. Except for minor editing for clarity, these dispatches are as he originally posted them. Each chapter is paired with five or six recipes related to the blog post. All were selected from the hundreds of dishes that the author and his classmates made and tasted throughout the course!
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285 full-color pages of travelogue and amazing recipes from Calabria, Italy.
Coming this summer!
Create your own artisan Italian gelato the way it is done in Italy!
Other gelato books contain recipes, but few of them would be acceptable to a gelato master because they are not balanced – that is, they do not contain the correct proportion of components that true Italian gelatieri insist on. Written for home cooks, gelato enthusiasts, caterers, chefs, and restauranteurs, this beautifully illustrated and definitive artisan gelato guide provides everything you need to get started, including:
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228 full-color pages of valuable artisan gelato-making expertise.
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More than 75 balanced and tested formulas that will withstand scrutiny by any gelato professional in Italy.
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The process for creating and balancing gelato formulas using the Italian method.
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The basic science needed to go even further creatively with perfect artisan gelato.
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Guidance for both small-scale and commercial large-scale artisan gelato production.
About Gary J. Mihalik
Gary J. Mihalik grew up with the legacy of his grandmother’s cooking. A child of four when her parents moved to the United States, Angelina DeRosa, learned to prepare superb southern Italian food from her mother. She was known throughout the neighborhood as an excellent cook.
Trained at at the Istituto Culinario in Italy, Gary's traditional recipes are now his passion. He wants to know how something was made historically and then recreate it (within reason) today. He has a personal connection to each of the recipes in his books. The smells and the tastes of each of these dishes connects Gary and his readers to the past and also propel them into the future.
As featured in
Reviews / Endorsements
“Gelato! When we think of it, most of us have feelings of a delicious, creamy, airy, chilled delicacy. Elusive ecstasy in a cone or cup that can only be found in a few exclusive venues or on your next trip to Italy. Dr. Gary presents the first and only book in English that reveals the secrets behind artisan gelato making. Whether you are a novice or a professional gelatitian, you will learn the science necessary to make perfect gelato and the techniques to make it more intensely flavorful than ever. Mastering Artisan Italian Gelato: Recipes and Techniques will unleash the sweet side of your culinary creativity as no book has ever done before!”
– John Nocita, President, Italian Culinary Institute, Stalettì, CZ, Italy
“Mastering Artisan Italian Gelato is an incredibly valuable resource for anyone interested in the art and science behind this unique Italian delicacy. With 77 gelato formulas and many component ingredient recipes, you will have access to a wealth of information that will help you take your gelato-making skills to the next level. In addition to providing practical, hands-on guidance, the book also offers a comprehensive understanding of the theoretical and scientific principles behind the undisputed king of frozen desserts. Whether you are a novice or an expert, I highly recommend Gary’s book. With its comprehensive approach and in-depth coverage of both theory and practice, this book is a must-read for gelato enthusiasts everywhere.”
– Juan M Penzini Granier, Academic Director, Artisan Culinary School, SL, Altea, Spain
Contact Author Gary J. Mihalik
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201.703.1020
RECIPES AND TECHNIQUES
