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Desserts / Indulgent recipes
Caroline and Robin Weir
Dimensions 249 x 210mm
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 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, biscuits, punches, even ice creams for diabetics and vegans.
This NEW the 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, 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 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.
'What Robin Weir doesn't know about the history of ice cream is not worth knowing. His relentless research and boundless passion have inspired me for years.' Heston Blumenthal
'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
'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
'Book of the week' *The Telegraph 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
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