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2023’s Authors on the Rise

"With a passion that ignited decades ago, Gary J. Mihalik honed his craft at the prestigious Istituto Culinario Italiano, where he mastered the art of gelato-making. He later returned as a revered instructor, sharing his knowledge with aspiring gelatieri, even spending invaluable time alongside Mirko Tognetti at the renowned Cremeria Opera in Lucca, which just two years after its opening, was recognized as one of Italy’s top gelato shops by Gambero Rosso magazine...."

"Carrot Cake. Bourbon Old Fashioned. Egg Cream. Mascarpone. Peanut Butter and Jelly. Saffron and Rosewater. Tiramisu. Believe it or not, those are flavors of the Italian dessert delicacy known as artisan gelato. If they do not happen to suit your taste, there are 68 more described in detail, recipes and all, from the weird to the widespread, in Gary J. Mihalik’s recently released Mastering Artisan Italian Gelato: Recipes and Techniques (Highpoint Life)...."

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Additional Reviews and Endorsements

“Author Gary Mihalik transports the reader to a remote culinary center nestled in a picturesque mountainside in Calabria run by a charismatic and talented chef. By vividly sharing his experiences, Dispatches from Calabria beautifully captures the magic that John Nocita has created for his students at the Italian Culinary Institute. This book is packed full of recipes, strongly influenced by Gary’s time in Calabria and honed in his home kitchen, that illustrate his passion for food."

– Dr. Bill Schindler, author of Eat Like a Human: Nourishing Foods and Ancient Ways of Cooking to Revolutionize Your Health

“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

In the News

2023’s Authors on the Rise

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Additional Reviews and Endorsements