Frozen Desserts: The Definitive Guide to Making Ice Creams, Ices, Sorbets, Gelati, and Other Frozen Delights
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Edition: 1st St. Martin's Griffin ed
Label: St. Martin's Griffin
Manufacturer: St. Martin's Griffin
Number Of Items: 1
Number Of Pages: 192
Publication Date: July 15, 1996
Publisher: St. Martin's Griffin
Studio: St. Martin's Griffin
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.
Moderately priced machines for making ice cream have made the pleasure of homemade frozen desserts accessible to everyone. Once you've used one of these gizmos, Frozen Desserts by Caroline Liddell and Robin Weir may be your next step. Giddy as a dish of super-premium ice cream can make you feel, Liddell and Weir take their subject seriously. Their book opens with a comprehensive and fascinating history, starting with the first recorded appearances of frozen desserts during the Tang Dynasty in China. The sections on ingredients and equipment are thorough. Among the more than 200 recipes, you will find nine for vanilla ice cream, a truly drop-dead chocolate ice cream, and Rocky Road. There are also a host of less orthodox offerings, including Bellini Sorbet, Gin and Tonic Sherbet, and Brown Sugar Ice Cream with Peanut Brittle.
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