Frozen desserts: the definitive guide to making ice creams, ices, sorbets, gelati, and other frozen delights
St. Martin's Griffin,
1st St. Martin's Griffin ed.
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.
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|Grouped Work ID||3f05fd86-f5c9-2c9d-952a-29950d54ca93|
|Grouping Title||frozen desserts the definitive guide to making ice creams ices sorbets gelati and other frozen delig|
|Grouping Author||liddell caroline|
|Last Grouping Update||2019-02-11 00:36:19AM|
|Last Indexed||2019-06-14 02:04:07AM|
|available_at_norwood||Lone Cone Library|
|detailed_location_norwood||Lone Cone Library District - Nonfiction|
|display_description||The most thorough, comprehensive, and authoritative book on making ice cream, sorbets, gelati, parfaits, and granitas, this loving tribute to frozen desserts includes more than 200 recipes, plus generous helpings of advice on equipment, ingredients, terms, and techniques. 50 halftones; 85 line illustrations.|
|item_details||ils:77430|172165|Lone Cone Library District - Nonfiction|641.86 LIDDELL|||1|false|false|||||On Shelf||NORWOOD|||
|owning_library_norwood||Lone Cone Library|
|owning_location_norwood||Lone Cone Library|
|record_details||ils:77430|Book|Books|1st St. Martin's Griffin ed.|English|St. Martin's Griffin,|1996.|191 p. : ill. ; 25 cm.|
|subject_facet||Cookbooks, Ice cream, ices, etc|
|title_display||Frozen desserts : the definitive guide to making ice creams, ices, sorbets, gelati, and other frozen delights|
|title_full||Frozen desserts : the definitive guide to making ice creams, ices, sorbets, gelati, and other frozen delights / Caroline Liddell and Robin Weir|
|title_short||Frozen desserts :|
|title_sub||the definitive guide to making ice creams, ices, sorbets, gelati, and other frozen delights|
|topic_facet||Ice cream, ices, etc|