12 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 "Ice Cream, Gelato, and Sorbet" book. Since the first publication, over a decade of research, collecting 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, bisquits, 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, USA cup measurements and Imperial weights and measures.All techniques are described in the simplest terms and all your questions are covered in this comprehensive book. 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 as well as a section on both penny licks and some hilarious soda fountain lingo.
There is also a comprehensive section of the physics and chemistry of all ices as well as enough information to enable you to make almost anything into an ice.Should you want to go big on ice cream there is a section on equipment as well as a section on the chemistry and physics of ice cream and ices. If you have never tasted home-made ice cream, you are in for a revelation. If you have the previous book you are in for many inspired new flavors. These are not ice creams loaded with junk confectionery, these are pure unalloyed, straightforward ices, easily made from straight forward , easily obtained ingredients without additives.
They have come up with what I think is the really definitive book on the subject --Delia Smith
It is the illustrations that delight as much as anything. They hold the clue to so much that the authors have investigated about their subject, really bringing the whole matter to life --Nigel Slater
Robin Weir's relentless research and boundless passion have inspired me for years. --Heston Blumenthal
There are many books which claim to be definitive but few that really qualify. This is the real thing. It's not just that it is interesting and inspiring. I have had a copy of the first version on my kitchen shelf since it was published. And used it more times than I care to admit.' --Shaun Hill
Chock-full of recipes perfect for the forthcoming festive season ... a great big pink tome with more than 400 recipes. --The Independent
To say that this book is definitive is something of an understatement. The last word on anything to be churned and frozen. --Restaurant magazine
Caroline and Robin Weir have produced what must be the ultimate book on the making of ice-cream. --Caterer and Hotelkeeper
Superb --Oxford Times
Book of the week ... for any level of ice creamer this is a book to wallow in. --Time Out
--Shaun Hill
'The Weirs are emperors of ice cream, sultans of the sorbet and giants of gelati. And their book is a bona fide masterpiece. So when they offer advice, you listen' --Tom Parker-Bowles, Mail on Sunday Supplement
There are many books which claim to be definitive but few that really qualify. This is the real thing. It's not just that it is interesting and inspiring. I have had a copy of the first version on my kitchen shelf since it was published. And used it more times than I care to admit.' --Shaun Hill
Sundae worship: the best ice-cream recipe books Word of Mouth Blog/The Guardian 24th by Catherine Phipps Homemade ice-cream is a pleasure you can share all year round, and there are plenty of excellent recipe books to help......... I know from experience that cold wet summers do nothing to dampen people's enthusiasm for ice cream. When I was 16 I landed my dream summer job at a dairy farm. They'd diversified into ice cream and it was an instant hit, with queues snaking down the road, regardless of weather. What started as a brief seasonal job extended into autumn and then winter. Customers would drop in for take-home packs and have a sneaky cone or tub while they were there. I still love ice cream, particularly homemade - not only is it cheaper, it gives you the chance to experiment. Of course, you can get by without a decent recipe book I used the booklet from the Gelato Chef I bought for ages. However, for true aficionados, a specialist book is a good idea. Best of all is Robin and Caroline Weir's definitive book, now extended to include Gelati. It has a sciency bit even I can understand and apply, there's a gorgeous, cartoon-filled history section and constant references to source material. I love the diagrams for milk shakes, floats and sundaes from The Soda Fountain magazine, and the list of Escoffier's bombe combinations encouraged me to buy a mould (now used every Christmas). As for the recipes, you can skip across continents and through the ages there are savoury cheese ice creams from the Regency period in Britain, rose flavoured, chewy Middle Eastern ice creams made with mastic or sa'alab, perfumed kulfis, sorbets incorporating every kind of alcohol or fruit you can think of plus numerous vanilla and chocolate ice creams I use as bases for many of my own experiments. Truly a book ful --Shaun Hill
Winner of the Cookery Book of the Year --Guild of Food Writers Awards
