Bas van Haaren and Nils Hendrikse are both Gelato fanatics and complement each other in that area perfectly. Where one excels in creativity, the other excels in all technical backgrounds. This all comes together in -12°C Gelato. A book that bursts of mouth watering recipes, in-depth theory and the most beautiful and delicious frozen desserts. The title doesn’t say -12°C without a reason. After all, it is the perfect serving temperature for Gelato.