Recipe of the Week: Ice Cream: 52 Easy Recipes for Year-Round Frozen Treats

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Wiley, May 19, 2008 - Cooking - 95 pages
Ice cream fans will be screaming for this latest addition to the full-color Recipe of the Week series Sales of home ice cream makers are booming, and owners are hungry for recipes that take them beyond the usual vanilla, chocolate, and strawberry. This irresistible little cookbook offers a year's worth of deliciously different recipes for ice creams and other frozen desserts, with intriguing choices such as Cardamom Ice Cream, Pomegranate Sorbet, German Chocolate Ice Cream, Fresh Fig Gelato with Orange and Cinnamon, Triple Coconut Ice Cream, and Espresso Granita. Illustrated throughout with 25 beautiful color photographs, this latest volume in the Recipe of the Week series gives ice cream lovers an ever-changing calendar of delectable dessert options. Sally Sampson (Boston, MA) has cowritten seven cookbooks and written seven, including the James Beard Award-nominated The $50 Dinner Party (978-068-484228-8) and Recipe of the Week: Kabobs (978-0-471-92140-0), Recipe of the Week: Cookies (978-0-471-92190-5), and Recipe of the Week: Burgers (978-0-470-16944-5). She was the editor-in-chief of balducci.com and a senior writer for Cook's Illustrated magazine. Sampson has also contributed to such publications as Bon Appetit, Food & Wine, Self, the Boston Globe, Boston magazine, and Fine Cooking.

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Recipe of the Week: Ice Cream: 52 Easy Recipes for Year-Round Frozen Treats (Recipe of the Week)

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"I scream, you scream, we all scream for ice cream" are lyrics many kids can be heard saying on any given summer day. This book presents 52 frozen dessert recipes appropriate for the entire year ... Read full review

About the author (2008)

Sally Sampson has cowritten seven cookbooks and written nine, including Recipe of the Week: Kabobs, Recipe of the Week: Cookies, Recipe of the Week: Burgers, and the James Beard Award–nominated The $50 Dinner Party. A former editor in chief of Balducci.com and senior writer for Cooks Illustrated magazine, Sampson has also con-tributed to such publications as Bon Appétit, Food & Wine, Self, the Boston Globe, Boston magazine, and Fine Cooking.

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