Frozen Desserts: The definitive guide to making ice creams, ices, sorbets, gelati, and other frozen delights (Paperback)
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.
The most thorough, comprehensive, and authoritive book on making ice cream, sorbets, gelati, parfaits, and granitas, (more...)
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