Ices: The Definitive Guide

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.

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