Frozen Desserts: The definitive guide to making ice creams, ices, sorbets, gelati, and other frozen delights
by Caroline Liddell, Robin Weir
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Book Summary Information
Author: Caroline Liddell, Robin WeirEdition: Paperback
Audio: English (Original Language); English (Unknown); English (Published)
Published: 1996-07-15
ISBN: 0312143435
Number of pages: 192
Publisher: St. Martin's Griffin
Product features:
- ISBN13: 9780312143435
- Condition: NEW
- Notes: Brand New from Publisher. No Remainder Mark.
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Book Reviews of Frozen Desserts: The definitive guide to making ice creams, ices, sorbets, gelati, and other frozen delights
Book Review: Approach with caution
Summary: 2 Stars
I coveted this book after seeing it at a relative's house, but a couple of glaring (non-recipe) errors I came across while browsing made me doubt the accuracy of the recipe information, like metric-to-imperial conversions. The quote from T. S. Eliot is wrongly attributed to his Practical Cats book, and when was the last time you ordered a "Marguerita" with your tacos? (Yes, these errors are tangential, but attention to detail is paramount in a cookbook, and these slips suggest that the authors and publisher simply couldn't be bothered to check and get things right.)
The organization is odd. I would have expected a thorough cookbook to group similar recipes into categories (e.g., sorbets, gelatos, custard-based ice creams) and provide master recipes and instructions for each category. But it's simply alphabetical, and the alphabetization is not logical or consistent.
Having Americanized Australian and British cookbooks for other publishers, I also think the U.S. publisher of this volume could have done a lot more to make it accessible to U.S. cooks. Carnation malted milk powder is a readily available substitute for Horlicks, for instance, but it isn't mentioned.
These problems made me mistrust the authors' ability to provide accurate, reliable recipes and instructions. But some of the flavour combinations sound original and delicious.
More Frozen Desserts: The definitive guide to making ice creams, ices, sorbets, gelati, and other frozen delights reviews:
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Summary of Frozen Desserts: The definitive guide to making ice creams, ices, sorbets, gelati, and other frozen delights
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.
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.
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