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Books : Frozen Desserts: The definitive guide to making ice creams, ices, sorbets, gelati, and other frozen delights |
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Books : Frozen Desserts: The definitive guide to making ice creams, ices, sorbets, gelati, and other frozen delights |
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Dewey Decimal Number: 641.862 EAN: 9780312143435 ISBN: 0312143435 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 Sales Rank: 110036 Studio: St. Martin's Griffin Editorial Review: Related Items:
Average Rating:
 Rating: - Pretty GoodMore than just a recipe book, this guide lays out the history of ices and goes into amazing detail. I still haven't made any of the recipes, but I will soon. I'm especially interested in bay leaf ice cream. Rating: - Great, very in depth bookIf anything, this book provides too much information and the recipes are a little complicated (probably due to the columns of numbers making it international). The layout also wasn't thought out as well as it should have been... example, my favorite recipe for ginger ice cream references the sugar syrup recipe on another page which then references a chart to get the amount of sugar syrup you need on yet another page (if you don't want to do the math yourself). The book requires patience and isn't for the recreational ice cream maker who wants a recipe for strawberry ice cream. However, that said the recipes are fabulous and truly gourmet. I get rave reviews whenever I make the ginger ice cream and it is my most requested recipe I make. There are so many recipes and techniques to try, I will never want for another frozen desserts cookbook. This is the definitive guide for those cooks with patience and devotion to technique. Rating:  - Utterly ScrumptiousThe reason I bought this book was because of a section at the end of the book: The Chemistry of Ices. It gives the proper ratio of ingredients to successfully create your own recipes. Using these measurement, I have been able to invent my own ice creams (with spectacular results, I might add). It upsets me that this book has gotten such bad reviews, because every recipe I have tried from it has been absolutely delicious. While some of the ingredients may be difficult to find in the U.S., the book has over 200 recipes so there's plenty of recipes with easily accessible ingredients to choose from. The espresso ice cream and the ultimate chocolate ice cream were like samples of heaven in my mouth. It's an amazing book, and everyone who has sampled the results of these recipes has raved about them, so PLEASE, PLEASE, PLEASE if you're considering buying this book disregard those (rather close-minded) negative reviews and buy it. You won't be disappointed. Rating: - Meticulously craftedIf the presentation of the book were somehow "thicker and glossier," I would like it better. I dislike many of the figures in the book, particularly those portraying old advertisements. Those tastes aside, I think many of the reviews on Amazon give the book too little credit. This book is researched in meticulous detail, from the history of ice cream through the details of production of all the recipes. The guide to ingredients is helpful in ways I have not found elsewhere. It is clear that the authors have themselves produced every recipe in the book, and they've left clear enough instructions that I can, too. (I'm not a very good cook.) It is true that several recipes include ingredients that would be hard to find in rural America. Some reviewers think that is a negative. Actually, it isn't negative. There are plenty of recipes you can make with ingredients you can get easily. As a bonus, if you ever do get your hands on exotic ingredients, you'll already know what to do with them. Proper guidance is included for European and North American measures. In a world that has too many half-researched cook books, I think it is important to give proper credit to authors who take the trouble to craft their book with great care. These authors have.
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