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Frozen Desserts: The Definitive Guide to Making Ice Creams, Ices, Sorbets, Gelat - Picture 1 of 1

Frozen Desserts : The Definitive Guide to Making Ice Creams, Ices, Sorbets, Gelati, and Other Frozen Delights by Robin Weir and Caroline Liddell (1996, Trade Paperback, Reprint,Revised edition)

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About this product

Product Information

The most thorough, comprehensive, and authoritive book on making ice cream, sorbets, gelati, parfaits, and granitas, served with a generous and delightfully entertaining history of frozen desserts. Combine one part nostalgia, a dash of history, a level teaspoon of advice on equipment, ingredients, terms, and techniques, plus a generous helping of more than 200 recipes, and you have the makings of this loving, dazzling tribute to frozen desserts. Caroline Liddell and Robin Weir have spent eight years in passionate pursuit of everything ice cream. After tracing its evolution across every continent, poring through stacks of background literature, and studing its chemistry, they colelcted, developed, and meticulously perfected dozens of recipes using nine ice-cream makers, then made sure each recipe could also be created in the kitchen without an ice-cream maker. Their excellent and totally reliable reciples range from the familiar to the exotic, and represent the best French, Italian, Asian, Middle Eastern, and American interpretations of the dessert no one can get enough of. The majority of recipe are original, but classic favorites are included too, for those who like their chocolate and vanilla pure, simple and creamy cold. With such frozen adventures as Green Tea Ice Cream, Tequila Granita, Basil Flavored Lemon Sorbet, and Chocolate Brownie Ice Cream to choose from, you'll find the perfect grace note for every occasion as well as the classic "sides"--such as oven-baked wafer cones, crisp almond cookies, and decadent butterscotch and chocolate fudge sauces--that are indispensable for proper ice cream enjoyment.

Product Identifiers

Publisher
St. Martin's Press
ISBN-10
0312143435
ISBN-13
9780312143435
eBay Product ID (ePID)
96956

Product Key Features

Book Title
Frozen Desserts : The Definitive Guide to Making Ice Creams, Ices, Sorbets, Gelati, and Other Frozen Delights
Author
Robin Weir, Caroline Liddell
Format
Trade Paperback
Language
English
Topic
Courses & Dishes / Desserts, Courses & Dishes / Ice Cream, Ices, Etc.
Publication Year
1996
Genre
Cooking
Number of Pages
192 Pages

Dimensions

Item Length
9.8in
Item Height
0.5in
Item Width
8.5in
Item Weight
16.4 Oz

Additional Product Features

Lc Classification Number
Tx795.L52 1996
Edition Description
Reprint,Revised Edition
Copyright Date
1996
Lccn
96-010782
Dewey Decimal
641.8/62
Intended Audience
Trade
Dewey Edition
20
Illustrated
Yes

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4.5

4.5 out of 5 stars based on 2 product ratings

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Most relevant reviews

4 out of 5 stars
by loadsert0Nov 06, 2006
Freezing text
This is an excellent reference for advanced gelato and frozen delicacies. If you want to know high level knowledge about most topics relevant to making low-calorie(temperature) confectionary, this is a great tool for the space-rampant cookbook collection. You should have a high level of interest in answering yours and others questions about the molecular intricacies of frozen indulgence. I highly recommend this as standard reading for the students at CIA. One should be paid for understanding all that this book offers in knowledge. I bought it on recommendation from a review on home ice cream machines. I'd recommend previewing it on loan or borrow.

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