The pickings for gelato books are VERY slim and this one has some good recipes, though some ingredients are hard to get. The obsessing over the perfect temperature for storing gelato seems wildly unwarranted and prevents people from trying to make it at home. The easiest way to deal with gelato which has gotten overly hard in the freezer is the same as dealing with ice cream. Put it in bowels, let it sit on the counter 10 min to soften then mix with a spoon before serving. This is a 3 star book but I gave it 4 due to the paucity of good alternatives.