ISBN: 9781909808935

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 exp… More...

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 Digital Content>E-books>Cookbooks>All-Purpose>All-Purpose, Grub Street Digital >16<

ISBN: 9781909808935

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 Ca… More...

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 COOKING,Courses & Dishes,Desserts, eBooks.com<

ISBN: 9781909808935

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 Cre… More...

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, Gelato, and Sorbet. Since the first public 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, Gelato, and Sorbet. Since the first public, Grub Street Cookery<

2010, ISBN: 9781909808935

The Definitive Guide, eBooks, eBook Download (EPUB), Auflage, [PU: Grub Street Cookery], [ED: 1], Grub Street Cookery, 2010

2010, ISBN: 9781909808935

The Definitive Guide, [ED: 1], Auflage, eBook Download (EPUB), eBooks, [PU: Grub Street Cookery]