Ices: The Definitive Guide

Liddell, Caroline

Published by Hodder & Stoughton
ISBN 10: 0340583355 / ISBN 13: 9780340583357
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Synopsis: This guide contains a collection of over 200 ices, including classic French, Italian and American ices plus frozen desserts from the Middle East and Asia. Detailed instructions are given on making ices both with and without ice-cream machine. The recipes range from fast easy ices for the beginner to formulae for serious or professional cooks to enable them to create their own designer ices. It includes recipes for biscuits, tuiles, wafers, cornets, pralines, brittles and cones; a special on difficult art of making bombes; formulae for multiplying ices to make in bulk; explanation of the physics and chemistry of ices; advice on the right equipment and ingredients; tables of ratio of solids to water and fat to sugar; all measures given in US, imperial and metric.

From Booklist: Breathes there a person with tastebuds so dead that ice cream poses absolutely no temptation? Not in America, certainly, and definitely not in the U.K., where food writer Liddell and manufacturer Weir have collaborated to share both recipes and information. Their research uncovers the fact that Marco Polo didn't find the Chinese creating this cold treat and that "Aquataq" is an Eskimo ice cream (not to be confused with Eskimo Pie). Other data tend toward the useful: a glossary, an examination of ingredients, the chemistry of ices, the tasting of ice cream, and equipment. Despite the Briticisms and occasional references to foodstuffs virtually non-existent in the U.S., the more than 200 recipes just might sate sweet cravings or satisfy the gotta-do-something-different gourmand. Barbara Jacobs

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Title: Ices: The Definitive Guide
Publisher: Hodder & Stoughton
Binding: Hardcover
Book Condition: Good

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