- Gebundene Ausgabe: 245 Seiten
- Verlag: Grub Street (1. Oktober 2010)
- Sprache: Englisch
- ISBN-10: 1904943462
- ISBN-13: 978-1904943464
- Größe und/oder Gewicht: 23,5 x 3,2 x 25,4 cm
- Durchschnittliche Kundenbewertung: 1 Kundenrezension
- Amazon Bestseller-Rang: Nr. 341.713 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
Ice Creams, Sorbets and Gelati (Englisch) Gebundene Ausgabe – 1. Oktober 2010
Welche anderen Artikel kaufen Kunden, nachdem sie diesen Artikel angesehen haben?
Es wird kein Kindle Gerät benötigt. Laden Sie eine der kostenlosen Kindle Apps herunter und beginnen Sie, Kindle-Bücher auf Ihrem Smartphone, Tablet und Computer zu lesen.
Geben Sie Ihre Mobiltelefonnummer ein, um die kostenfreie App zu beziehen.
Wenn Sie dieses Produkt verkaufen, möchten Sie über Seller Support Updates vorschlagen?
12 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 "Ice Cream, Gelato, and Sorbet" book. Since the first publication, over a decade of research, collecting 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, bisquits, 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, USA 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 as well as a section on both penny licks and some hilarious soda fountain lingo.There is also a comprehensive section of 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 home-made 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, easily made from straight forward , easily obtained ingredients without additives.
Über den Autor und weitere Mitwirkende
Robin Weir is the co-author of Ices the definitive guide one of Grub Street's best-selling titles. Rosamond Man has written extensively on food and is the author of a number of highly successful cookbooks.
Derzeit tritt ein Problem beim Filtern der Rezensionen auf. Bitte versuchen Sie es später noch einmal.
Also like the fact that no raw eggs are used in the recipes.
In the beginning they explane the different kinds of ice creams, where they explane the thermology of philadelphia ices, granitas, gelato enz. If you read it carefully you see that the answers of some that there are almost no gelato-recipes is false. there are a lot of them.
I find it a complete icecream book with loads of recipes I can't wait to make, strange combo's and the classica re all there, even 7 recipes for vanilla-icecream, so you can pick the one you like the most.
Die hilfreichsten Kundenrezensionen auf Amazon.com
My sister not only owns her shop, but she also graduated from the Culinary Institute of America. She says that the book has already given her some new ideas.