Ice Creams, Sorbets and Gelati: The Definitive Guide

Description

Caroline and Robin Weir's book is the biggest selling book on ICES that has ever been published. It is universally regarded as the bible on the subject. Since its first publication, over a decade of research and millions of calories went into the new edition which was published in 2010. Now for the first time since then the book is being issued in a paperback edition. The book has over 400 recipes covering ice creams, gelato, graniti, bombes, parfaits, instructions on making wafers, biscuits, punches, even ice creams for diabetics and vegans. 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 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 author's constantly expanding collection as well as a section on both penny licks and some hilarious soda fountain lingo. '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 'What Robin Weir doesn't know about the history of ice cream is not worth knowing.' - Heston Blumenthal AUTHORS: The authors wrote Ices the definitive guide as Caroline Liddell and Robin Weir; since their last book they have married and now write as Caroline and Robin Weir. Caroline has spent her entire life teaching, writing and photographing food in her own right as well as for some of the most highly regarded names in food and is the author of several other cookbooks. Robin is the managing director of a pharmaceutical distribution company and is a director of The East India Company. He demonstrates and lectures all over the world about ice-cream making from the 17th century up to the present day. He is acknowledged as one of the foremost experts on ice cream.

Caroline has spent her entire life teaching, writing and photographing food in her own right as well as for some of the most highly regarded names in food and is the author of several other cookbooks. Robin is the managing director of a pharmaceutical distribution company and is a director of The East India Company. He demonstrates and lectures all over the world about ice-cream making from the 17th century up to the present day. He is acknowledged as one of the foremost experts on ice cream and is also the author of The Complete Mustard, co-written with Rosamond Man.

"...filled with 400 recipes for all skill levels as well as more glorious history of ices from all over England and Europe and even America (the older book I have is also full of wonderful stories and great recipes). I recommend his books... they are indispensable when you are in the mood for the best ice cream ever. This is killer chocolate and the trick with the cocoa is genius. For it to be as good as Berthillon, it would have to be eaten in Paris (location, location, location). Absent that -- this is great chocolate -- one of the best I've had."-- "Lost Past Remebered Blogspot" "There's nothing more cooling on a warm day than a sophisticated sorbet or glamourous granita. Turn ice into a stylish treat, with these fabulous recipes."-- "Vegan Living" "It is the bible of iced desserts, be it sorbets, smooth gelati, ice cream bombs, how to make ice pops, and the ideal sauces and serving suggestions." --Norwich Evening News