Ice Creams, Sorbets and Gelati: The Definitive Guide

by Caroline Weir, Robin Weir

Twelve years after the publication of their 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 a comprehensive 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.

Genres: Cookbooks, Cooking

245 pages, Hardcover

First published January 1, 2010

Reviews

[Frank Peters · Rating 4 out of 5]

This is a very comprehensive ice cream book. After trying for 10 years to get my vanilla ice cream correct, they provided the required information. I am very pleased. On the other hand, the editing of the book is very poor. Many of the recipes are incomplete, and require additional steps that one would only anticipate if they read the whole book. My only serious complaint is that many of the recipes do not have the correct balance that is suggested in the scientific portion at the end of the book. I would have hoped that they would offer more complete recipes. Instead, one needs to read the book and then adjust the recipes accordingly.

[David Brinkman · Rating 5 out of 5]

A concisely written book, great recipes, inspiring ideas.