Frozen Desserts: The Definitive Guide to Making Ice Creams, Ices, Sorbets, Gelati, and Other Frozen Delights Review

Posted by Juanita Avenue on Tuesday, November 16, 2010 · Leave a Comment

Average Reviews:

(More customer reviews)I bought "Frozen Deserts" a few weeks after a friend gave me an electric ice-cream maker for my birthday. The first batches, made from recipes in my otherwise dependable fanciest cookbooks, had beendisappointing and I was desperate for help. The Liddel and Weir book taughtme techniques that improved the results. I now can make first rate frozendesserts, sorbet and gellato even from less detailed recipes found in othercookbooks.
Liddel and Weir's strength is the detailed techniques usingonly simple fresh ingredients. Those techniques, along with the recipe forItalian strawberry gelato with balsamic vinegar are worth the small priceof the book.
--One warning on taste: US cooks may want to substitutefreshly squeezed juice and candied citrus rind for cooked juice and rawcitrus peel that the authors use for lemon and grapefruit sorbets.--
Indulge yourself in their many recipes for chocolate ice-cream andvanilla ice-cream. They are rich, smooth, custardy and delicious. Thiscookbook is a must for anyone serious about learning to make gourmetquality homemade ice-cream.

Click Here to see more reviews about: Frozen Desserts: The Definitive Guide to Making Ice Creams, Ices, Sorbets, Gelati, and Other Frozen Delights

Product Description:
The most thorough, comprehensive, and authoritive book on making ice cream, sorbets, gelati, parfaits, and granitas, served with a generous and delightfully entertaining history of frozen desserts.

Combine one part nostalgia, a dash of history, a level teaspoon of advice on equipment, ingredients, terms, and techniques, plus a generous helping of more than 200 recipes, and you have the makings of this loving, dazzling tribute to frozen desserts.

Caroline Liddell and Robin Weir have spent eight years in passionate pursuit of everything ice cream.After tracing its evolution across every continent, poring through stacks of background literature, and studing its chemistry, they colelcted, developed, and meticulously perfected dozens of recipes using nine ice-cream makers, then made sure each recipe could also be created in the kitchen without an ice-cream maker.

Their excellent and totally reliable reciples range from the familiar to the exotic, and represent the best French, Italian, Asian, Middle Eastern, and American interpretations of the dessert no one can get enough of.The majority of recipe are original, but classic favorites are included too, for those who like their chocolate and vanilla pure, simple and creamy cold.With such frozen adventures as Green Tea Ice Cream, Tequila Granita, Basil Flavored Lemon Sorbet, and Chocolate Brownie Ice Cream to choose from, you'll find the perfect grace note for every occasion as well as the classic "sides"--such as oven-baked wafer cones, crisp almond cookies, and decadent butterscotch and chocolate fudge sauces--that are indispensable for proper ice cream enjoyment.