Ice Creams, Sorbets & Gelati: The Definitive Guide

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Grub Street Cookery, Dec 28, 2010 - Cooking - 245 pages
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This comprehensive bible of frozen desserts includes recipes for ice cream, sorbet, gelati, and granita, along with a history of ice cream making.
 
World-renowned frozen dessert experts Caroline and Robin Weir have spent more than twenty years passionately pursuing everything ice cream. After tracing ice cream’s evolution from Asia, the Middle East, France, Italy, and America, studying its chemistry as well as its history, this husband and wife food writing team offer a comprehensive cookbook including four hundred recipes and tips for making ice cream, both with and without a machine.
 
With insightful commentary, historical context, and mouthwatering photographs, this definitive cookbook covers the classics, with recipes for chocolate and vanilla bean ice cream, as well as frozen adventures such as green tea ice cream, chocolate brownie ice cream, tequila granita, and basil-flavored lemon sorbet. You’ll find the perfect flavor for every occasion, as well as all the traditional ice cream sides—such as oven-baked wafer cones, crisp almond cookies, and decadent butterscotch and chocolate fudge sauces.
 
An indispensible guide for home chefs and frozen dessert aficionados, Ice Creams, Sorbets & Gelati is “a modern classic for ice cream lovers” (Italia Magazine).
 
“There’s nothing more cooling on a warm day than a sophisticated sorbet or glamourous granita. Turn ice into a stylish treat, with these fabulous recipes.” —Vegan Living
 
“Everything you ever wanted to know about frozen desserts but didn’t know where to turn. . . . A guide of Biblical proportions with recipes for everything you could possibly want in [the frozen dessert] category.” —The Irish Daily Mail
 

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Contents

WAFERS CONES BISCUITS TOFFEE TAFFY BRITTLES
277
GLOSSARY
289
APPENDICES
302
THE SCIENCE OF ICES
305
CONVERSIONS SUBSTITUTES
316
MAKING ICES COMMERCIALLY
318
USEFUL ADDRESSES
324
SELECTED BIBLIOGRAPHY
328

THE BASICS
69
AZ of RECIPES
83
LOLLYPOPS OR SUCKERS
245
BOMBES MOULDED ICES
256
SAUCES SYRUPS
266
ACKNOWLEDGEMENTS
329
PICTURE CREDITS
330
INDEX
331
Copyright

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About the author (2010)

Robin Weir is the co-author of Ices the definitive guide one of Grub Street's best-selling titles. Rosamond Man has written extensively on food and is the author of a number of highly successful cookbooks.

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