Ice Creams, Sorbets and Gelati: The Definitive Guide
| Author | : | |
| Rating | : | 4.79 (509 Votes) |
| Asin | : | 1910690465 |
| Format Type | : | paperback |
| Number of Pages | : | 336 Pages |
| Publish Date | : | 2014-09-30 |
| Language | : | English |
DESCRIPTION:
These are not ice creams loaded with junk confectionery, these are pure unalloyed, straightforward ices, made from easily obtainable ingredients without additives.. If you have the previous book you are in for many inspired new flavors. Since the first publication, over a decade of research and millions of calories have gone into this new book which has over 400 recipes covering ice creams, gelato, graniti, bombes, parfaits, instructions on making wafers, biscuits, punches, even ice creams for diabetics and vegans.This NEW book, with all areas expanded and updated, is for the beginner, the enthusiast, the cook, the expert, and the professional chef. All the recipes are written in the clearest terms in Metric, cup measurements, and Imperial weights and measures. If you have never tasted homemade ice cream, you are in for a revelation. There are new revelations, on the history of ice cream as well as the origin of the ice cream cone, plus dozens of new pictures and illustrations from the authors constantly expanding collection; there is also a section on both penny licks and some hilarious soda fountain lingo.There is also a comprehensive section on the physics and chemistry of all ices, as well as enough information to enable you to make almost anything into an ice. Twelve years after the publication of their previous book, the largest selling book on ICES that has ever been published, Caroline and Robin Weir return with the ultimate guide to Ice Cream, Gelat
"…filled with 400 recipes for all skill levels as well as more glorious history of ices from all over England and Europe and even America (the older book I have is also full of wonderful stories and great recipes). Absent that –– this is great chocolate –– one of the best I've had." (Lost Past Remebered Blogspot) . I recommend his books… they are indispensable when you are in the mood for the best ice cream ever. For it to be as good as Berthillon, it would have to be eaten in Paris (location, location, location). This is killer chocolate and the trick with the cocoa is genius
Robin is the managing director of a pharmaceutical distribution company and is a director of The East India Company. . He is acknowledged as one of the foremost experts on ice cream and is also the author of The Compleat Mustard, co-written with Rosamond Man. Caroline and Robin have a vast collection of ice-cream books, prints, ma
Great recipes and historical information on the production of ice Great recipes and historical information on the production of ice cream. Enjoyable to read try out. Enough knowledge to invent ones own recipes. Very Useful Very Useful But not perfect . I would have liked to see more of the current trends all over the world. K. Davis said More than the Perfect Scoop. I purchased ICE CREAMS, SORBETS, AND GELATI:The Definitive Guide for my sister, who owns a shop that sells frozen custard, gourmet popsicles, and sorbets. I knew that she already owned a copy of The Perfect Scoop, but I thought that this book would contain more and different content. It does:diagrams of early ice cream makers, recipes for savory sorbets,and British recipes(sherry ice cream, for example).My sister not only owns her shop, but she also graduated from the Culinary Institute of America. She says that the book has already given her some new idea