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Frozen Desserts: The definitive guide to making ice creams, ices, sorbets, gelati, and other frozen delights |
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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 Languages: 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 Editorial Review: Product Description: 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. Amazon.com Review: 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. Related Items:
Average Rating:
 Rating:  - Approach with cautionI coveted this book after seeing it at a relative's house, but a couple of glaring (non-recipe) errors I came across while browsing made me doubt the accuracy of the recipe information, like metric-to-imperial conversions. The quote from T. S. Eliot is wrongly attributed to his Practical Cats book, and when was the last time you ordered a "Marguerita" with your tacos? (Yes, these errors are tangential, but attention to detail is paramount in a cookbook, and these slips suggest that the authors and publisher simply couldn't be bothered to check and get things right.) The organization is odd. I would have expected a thorough cookbook to group similar recipes into categories (e.g., sorbets, gelatos, custard-based ice creams) and provide master recipes and instructions for each category. But it's simply alphabetical, and the alphabetization is not logical or consistent. Having Americanized Australian and British cookbooks for other publishers, I also think the U.S. publisher of this volume could have done a lot more to make it accessible to U.S. cooks. Carnation malted milk powder is a readily available substitute for Horlicks, for instance, but it isn't mentioned. These problems made me mistrust the authors' ability to provide accurate, reliable recipes and instructions. But some of the flavour combinations sound original and delicious. 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.
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