Ice Creams, Sorbets & Gelati: The Definitive Guide

Caroline Weir, Robin Weir

Grub Street Cookery, Dec 28, 2010 - Cooking - 245 pages

This comprehensive bible of frozen desserts includes recipes for ice cream, sorbet, gelati, and granita, along with a history of ice cream making.
 
World-renowned frozen dessert experts Caroline and Robin Weir have spent more than twenty years passionately pursuing everything ice cream. After tracing ice cream’s evolution from Asia, the Middle East, France, Italy, and America, studying its chemistry as well as its history, this husband and wife food writing team offer a comprehensive cookbook including four hundred recipes and tips for making ice cream, both with and without a machine.
 
With insightful commentary, historical context, and mouthwatering photographs, this definitive cookbook covers the classics, with recipes for chocolate and vanilla bean ice cream, as well as frozen adventures such as green tea ice cream, chocolate brownie ice cream, tequila granita, and basil-flavored lemon sorbet. You’ll find the perfect flavor for every occasion, as well as all the traditional ice cream sides—such as oven-baked wafer cones, crisp almond cookies, and decadent butterscotch and chocolate fudge sauces.
 
An indispensible guide for home chefs and frozen dessert aficionados, Ice Creams, Sorbets & Gelati is “a modern classic for ice cream lovers” (Italia Magazine).
 
“There’s nothing more cooling on a warm day than a sophisticated sorbet or glamourous granita. Turn ice into a stylish treat, with these fabulous recipes.” —Vegan Living
 
“Everything you ever wanted to know about frozen desserts but didn’t know where to turn. . . . A guide of Biblical proportions with recipes for everything you could possibly want in [the frozen dessert] category.” —The Irish Daily Mail

Contents

• Introduction: 7
• THE MYTHS: 9
• ORIGINS HISTORY: 13
• SERVING ICE CREAM THE BIRTH OF THE ICECREAM CONE: 32
• WHAT ARE ICES WHAT IS GELATO?: 39
• EQUIPMENT: 46
• INGREDIENTS: 57
• WHAT IS GOOD ICE CREAM?: 64
• THE BASICS: 69
• AZ of RECIPES: 83
• LOLLYPOPS OR SUCKERS: 245
• BOMBES MOULDED ICES: 256
• SAUCES SYRUPS: 266
• WAFERS CONES BISCUITS TOFFEE TAFFY BRITTLES: 277
• GLOSSARY: 289
• APPENDICES: 302
• THE SCIENCE OF ICES: 305
• CONVERSIONS SUBSTITUTES: 316
• MAKING ICES COMMERCIALLY: 318
• USEFUL ADDRESSES: 324
• SELECTED BIBLIOGRAPHY: 328
• ACKNOWLEDGEMENTS: 329
• PICTURE CREDITS: 330
• INDEX: 331

About the author

The authors wrote Ices the definitive guide as Caroline Liddell and Robin Weir; since their last book they have married and now write as Caroline and Robin Weir. Caroline has spent her entire life teaching, writing and photographing food in her own right as well as for some of the most highly regarded names in food and is the author of several other cookbooks. Robin is the managing director of a pharmaceutical distribution company and is a director of The East India Company. He demonstrates and lectures all over the world about ice-cream making from the 17th century up to the present day. He is acknowledged as one of the foremost experts on ice cream and is also the author of The Compleat Mustard, co-written with Rosamond Man. Caroline and Robin have a vast collection of ice-cream books, prints, machines, equipment, ephemera and memorabilia. The authors live in West London.Robin Weir is the co-author of Ices the definitive guide one of Grub Street's best-selling titles.

Bibliographic information

• Title: Ice Creams, Sorbets & Gelati: The Definitive Guide
• Authors: Caroline Weir, Robin Weir
• Edition: revised
• Publisher: Grub Street Cookery, 2010
• ISBN: 1909808938, 9781909808935
• Length: 245 pages
• Subjects: Cooking / Courses & Dishes / Confectionery; Cooking / Courses & Dishes / Desserts; Cooking / General