- Taschenbuch: 192 Seiten
- Verlag: Grub Street; Auflage: New edition (31. Juli 1995)
- Sprache: Englisch
- ISBN-10: 1898697264
- ISBN-13: 978-1898697268
- Größe und/oder Gewicht: 21,1 x 25 cm
- Durchschnittliche Kundenbewertung: 1 Kundenrezension
- Amazon Bestseller-Rang: Nr. 426.045 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
Ices: The Definitive Guide (Englisch) Taschenbuch – 31. Juli 1995
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.
A collection of over 200 recipes from the familiar to the exotic including sorbets, gelatos, parfaits, spooms and ice-creams. Classic French, Italian and American ices are represented as well as those from Asia and the Middle East. The recipes cater for both adult and children's tastes. All are suitable for making with or without an ice-cream making machine. Every recipe is detailed and has been thoroughly tested. All measures are given in the US, imperial and metric.
Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)
One thing I didn't like about this book is the tone the authors adopted which is rather the tone of a teacher talking earnestly to the students. That didn't quite go down well with me. They also seem quite full of the fact that they know a lot about ice cream and although this is true I find a bit of humility quite refreshing! Another thing is that I didn't find anywhere the explanation whether the quantities of fruit, for example, are measured after peeling and removing the stones of before or whether when they talk about the contents of a tin they mean net or not.
There aren't any photos in this book a fact which didn't bother me too much although it can be helpful to get ideas on how to dress an ice cream but the old drawings are quite nice. There is also a long chapter about the history of the ice cream which the authors mean is the correct one but is it? I have to say that I don't really care! I was only after the recipes.... If you only want to buy one book I would really recommend this one as there is also a lot of advice concerning ingredients, material and even the chemistry of ice cream which will allow you to set up your own recipes. The measurements come in metrical, American and imperial and there are a lot of recipes of ice creams, sorbets, frozen yogurt, bombs, granitas, etc as well as accompaniments. Although I will have to look for a few ingredients in Britain most of the ingredients are straight forward!
UPDATE: For me some of the recipes contain too much sugar so I try the ice cream recipes cutting back on the sugar. More difficult for the sorbets and granitas. Maybe someone who has the updated version of this book could tell me whether they have changed that in the new book? My favorite recipes so far were the Marmalade Ice Cream and the Plum Blush Ice Cream (I didn't have the Blush Wine which is probably not easy to find in France but I used a local rose wine and the result was incredibly good!). I will probably try out the Plum recipe with other fruits and I am going to try other types of marmalade with the Marmalade recipe. I didn't like the Fresh Muscat Grape and Muscat Wine Sorbet. The wine is rather sweet, the grapes are sweet as well so is the syrup. The result was an overly sweet sorbet. I left a bit of the grape peels whole in order to give a bit of texture but that wasn't a good idea because you end up chewing on peels after the sorbet has melted in your mouth. The egg white somehow didn't mix into the sorbet mixture. Maybe I should have stopped the machine and mixed it by hand, I don't know!
Here are some of the best recipes I tried out so far:
* Chocolate and Fresh Mint Ice Cream 74
* Chocolate Fudge Ice cream 165
* Everyday Chocolate Ice Cream 71
* Fresh Fig and Fig Leaf Ice Cream 91
* Fresh Mint Ice Cream 117
* Marmalade Ice Cream 115
* Orange Ice Cream 121
* Orange Ice Cream with fresh Dates 122
* Plum Blush Ice Cream 132
* Almond Wafer Biscuits 160
* Banana and Fudge Ripple Ice Cream 60
* Banana Ice Cream 59