Ice Creams, Sorbets and Gelati : The Definitive Guide

Author(s): Robin Caroline; Weir Weir

Food

Caroline and Robin Weir's book is the biggest selling book on ICES that has ever been published. It is universally regarded as the bible on the subject. Since its first publication, over a decade of research and millions of calories went into the new edition which was published in 2010. Now for the first time since then the book is being issued in a paperback edition. The book has over 400 recipes covering ice creams, gelato, graniti, bombes, parfaits, instructions on making wafers, biscuits, punches, even ice creams for diabetics and vegans. All the recipes are written in the clearest terms in Metric, 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 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 author's 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 flavours. 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. Everything for the beginner, the enthusiast the cook, the expert and the professional chef.

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Caroline has spent her entire life teaching, writing and photographing food in her own right as well as for some of the most highly regarded names in food and is the author of several other cookbooks. Robin is the managing director of a pharmaceutical distribution company and is a director of The East India Company. He demonstrates and lectures all over the world about ice-cream making from the 17th century up to the present day. He is acknowledged as one of the foremost experts on ice cream and is also the author of The Complete Mustard, co-written with Rosamond Man.

General Fields

  • : 9781910690468
  • : Grub Street
  • : Grub Street
  • : 1.534
  • : August 2017
  • : 249mm X 210mm
  • : United Kingdom
  • : February 2017
  • : books

Special Fields

  • : 336
  • : General Adult
  • : 641
  • : English
  • : Paperback
  • : Robin Caroline; Weir Weir