ICE CREAMS SORBETS AND GELATI

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Ice Creams Sorbets Gelati

Author : Robin Weir
ISBN : 9781909808935
Genre : Cooking
File Size : 60.83 MB
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Twelve years after the publication oftheir previous book,the largest selling book on ICES that has ever been published, Caroline and Robin Weir return with the ultimate guide to Ice Cream, Gelato, and Sorbet. Since the first publication, over a decade of research 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 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; there is also a section on both penny licks and some hilarious soda fountain lingo.There is also acomprehensive section on 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 homemade ice cream, you are in for a revelation. If you have the previous book you are in for many inspired new flavors. These are not ice creams loaded with junk confectionery, these are pure unalloyed, straightforward ices, made from easily obtainable ingredients without additives.
Category: Cooking

Frozen Desserts

Author : Caroline Liddell
ISBN : 0312143435
Genre : Cooking
File Size : 44.2 MB
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Features more than two hundred recipes representing treats from around the world, along with a history of frozen desserts and serving tips
Category: Cooking

Gelato Sorbet And Ice Cream

Author : Elsa Petersen-Schepelern
ISBN : 1841720771
Genre : Cooking
File Size : 85.55 MB
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Thirty recipes from around the world including Italy, France, India, Southeast Asia, Scandinavia, and Australia -- each photographed in full color by James Merrell. Easy-to-make recipes are included for gelati, ice creams, sorbets, frozen yogurts, coconut-milk ices -- for adults and for children.
Category: Cooking

Ice Creams Sorbets

Author : Lou Seibert Pappas
ISBN : 9781452119052
Genre : Cooking
File Size : 35.5 MB
Format : PDF
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Nothing beats homemade ice cream, and making it from scratch is a charming summertime tradition whose time has come again. Ice Creams & Sorbets offers nearly 50 recipes for simple and sophisticated frozen desserts: old-fashioned classics such as vanilla bean, strawberry, and bittersweet chocolate; contemporary delights such as Lavender-Honey Ice Cream and Lemongrass-Wine Ice; and sinfully exquisite treats like White Chocolate-Framboise Truffle Gelato. With handy ingredient guides, serving tips, and the rundown on how to select and use ice cream makers, this fabulous book is a recipe for delicious new-fashioned fun.
Category: Cooking

Ices And Ice Creams

Author : Agnes B. Marshall
ISBN : 0224095609
Genre : Cooking
File Size : 51.59 MB
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'One of the greatest culinary pioneers this country has ever seen' - Heston Blumenthal 'The aim of the properly constructed sweet is to convey to the palate the greatest possible amount of pleasure' - AA. B. Marshall This ultimate ice cream collection was first published in Victorian London by ice cream entrepreneur, Agnes B. Marshall. Its divine delights include thirst-quenching ice creams, sorbets, mousses and iced souffl s, such as: Burnt Almond Cream Ice Sorbet of Peaches Maraschino Mousse Chateaubriand Bombe Plombi re of Strawberries Muscovite of Oranges These simple recipes are fully updated and can be made as easily using traditional methods and a home freezer, or with modern appliances and an ice-cream maker. As Voltaire once said: 'Ice cream is exquisite. What a pity it isn't illegal'
Category: Cooking

Make Your Own Ice Cream

Author : Sarah Tyson Rorer
ISBN : 9780486822174
Genre : Cooking
File Size : 76.48 MB
Format : PDF, ePub
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Reprint of: Ice creams, water ices, frozen puddings, together with refreshments for all social affairs. -- Philadelphia: Arnold and Company, A1913.
Category: Cooking

The Oxford Companion To American Food And Drink

Author : Andrew F. Smith
ISBN : 9780195307962
Genre : Cooking
File Size : 90.72 MB
Format : PDF
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A panoramic history of the culinary traditions, culture, and evolution of American food and drink features nearly one thousand entries, essays, and articles on such topics as fast food, celebrity chefs, regional and ethnic cuisine, social and cultural food history, food science, and more, along with hundreds of photographs and lists of food museums, Web sites, festivals, and organizations.
Category: Cooking

Ice Cream Galore

Author : Caroline Barty
ISBN : 1846013232
Genre : Cooking
File Size : 62.61 MB
Format : PDF, Kindle
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Catering for both adult and children's tastes, Ice Cream Galore is a collection of over 150 recipes from the familiar to the exotic. From refreshing and healthy alfresco snacks to decadent dinner party finales, including sorbets, gelati, parfaits, sherbets, semi-freddos, tartufo and traditional ice creams and ice cream-based desserts. Classic French, Italian and American ices are represented as well as those from Asia and the Middle East. All recipes are suitable for making with or without an ice-cream making machine. Detailed information is provided to explain the difference results as well as the affect different ingredients have on the texture and taste of ice cream.
Category: Cooking

Ice Cream Happy Hour

Author : Valerie Lum
ISBN : 9781569759608
Genre : Cooking
File Size : 36.22 MB
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Category: Cooking

Ice Cream Fruit Icook Italian

Author :
ISBN : 9788866143482
Genre : Cooking
File Size : 78.26 MB
Format : PDF, Docs
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Originally it was shaved ice. At least that's how culinary history remembers it. The first reference to ice-cream dates back to 1686 when the Sicilian cook, Francesco Procopio dei Coltelli, first prepared the recipe which we have all grown to love today. He availed of some refrigeration techniques he first found in the kitchen of the King of France, and, afterwards, at the Cafè Procope in Paris, where a vast variety of ice-creams were served. Over the last three hundred years Italian ice-cream has spread all over the world to become the most delicious dessert on the planet. Sensual and irresistible. Creamy and refreshing. Colourful and incredibly elegant. Here are 40 recipes for ice-cream, sorbet and fruit which are made according to Italian tradition, with fresh, healthy, natural ingredients. From melon mousse and blackberry slush, to mint sorbet, fruit cones and kiwi sorbet: the flavour of fruit melds beautifully with creamy ice-cream. These are the ideal desserts to finish off a delicious lunch or dinner, or for a scrumptious, thirst quenching snack which must be served at the right temperature and intensity. iCook Italian also suggests the right alcoholic drink for each recipe, a delicate glass to enhance the fruity notes of sorbet and ice-cream. iCook Italian is a series of cookery eBooks, each one containing 40 illustrated recipes. From appetisers to pasta, from rice to soups, from second courses of meat and fish to ice-creams, desserts, puddings and cakes as well as pizza, focacce, egg dishes and salads, iCook Italian is a genuine feast of Italian gastronomy. All dishes were chosen by taking a peek at the recipe books in grandmother's kitchen along with those of the most creative and talented chefs in the country, marrying tradition with modernity and putting regional specialities alongside the cuisine of other countries. All were chosen with an eye on their nutritional value, something which has made Mediterranean cuisine such a success. Each recipe is accompanied by a photo of the finished dish and step by step instructions on how to make it. We haven't forgotten about the ideal wine either, which helps bring out the very best in flavours and aromas, and some simple, but practical, advice about the pleasures of food and how to choose the right ingredients for that final touch of class. Secrets stolen from the best kitchens in Italy.
Category: Cooking