Description
Indulge in the ultimate frozen treat experience with our exquisite range of Ice Creams, Sorbets, and Gelati. This delightful collection caters to every palate, offering rich, creamy ice creams, refreshing sorbets, and authentic gelati crafted from the finest ingredients. Each flavor is meticulously crafted to deliver unparalleled taste and texture, transforming your dessert moments into extraordinary experiences. Whether you crave classic vanilla bean ice cream, vibrant fruit sorbets, or indulgent chocolate gelati, we have something for everyone, including dairy-free and vegan options. Explore our extensive selection that features over 400 recipes, ensuring you'll find the perfect frozen delight for any occasion. Get ready to embark on a delicious journey with homemade ice creams, gelato, and sorbet, allowing you to enjoy a scoop of happiness wherever you are. And rest assured, we deliver straight to your door to make enjoying your favorite desserts hassle-free. Savor the essence of summer in every bite with our heavenly frozen desserts that promise to cool you down and satisfy your sweet tooth, making every occasion a celebration. Don't miss out on the delightful flavors and textures; order today and experience ice cream bliss like never before!
CONDITION: Brand New
Dimensions: 210 x 249 mm
Pages: 336
Bind: paperback
Authors: Caroline Weir, Robin Weir Publisher: Grub Street
Publication Date: 01-06-2017
Caroline and Robin Weir's book is the biggest selling book on ICES that has ever been published. It is universally regarded as the bible on the subject. Since its first publication, over a decade of research and millions of calories went into the new edition which was published in 2010. Now for the first time since then the book is being issued in a paperback edition. The book has over 400 recipes covering ice creams, gelato, graniti, bombes, parfaits, instructions on making wafers, biscuits, punches, even ice creams for diabetics and vegans. All the recipes are written in the clearest terms in Metric, cup measurements and Imperial weights and measures. All techniques are described in the simplest terms and all your questions are covered in this comprehensive book. There are revelations, on the history of ice cream as well as the origin of the ice cream cone, plus dozens of new pictures and illustrations from the author's constantly expanding collection as well as a section on both penny licks and some hilarious soda fountain lingo. There is also a comprehensive section of the physics and chemistry of all ices as well as enough information to enable you to make almost anything into an ice. Should you want to go BIG on ice cream there is a section on equipment as well as a section on the chemistry and physics of ice cream and ices. If you have never tasted home-made ice cream, you are in for a revelation. If you have the previous book you are in for many inspired
CONDITION: Brand New
Dimensions: 210 x 249 mm
Pages: 336
Bind: paperback
Authors: Caroline Weir, Robin Weir Publisher: Grub Street
Publication Date: 01-06-2017
Caroline and Robin Weir's book is the biggest selling book on ICES that has ever been published. It is universally regarded as the bible on the subject. Since its first publication, over a decade of research and millions of calories went into the new edition which was published in 2010. Now for the first time since then the book is being issued in a paperback edition. The book has over 400 recipes covering ice creams, gelato, graniti, bombes, parfaits, instructions on making wafers, biscuits, punches, even ice creams for diabetics and vegans. All the recipes are written in the clearest terms in Metric, cup measurements and Imperial weights and measures. All techniques are described in the simplest terms and all your questions are covered in this comprehensive book. There are revelations, on the history of ice cream as well as the origin of the ice cream cone, plus dozens of new pictures and illustrations from the author's constantly expanding collection as well as a section on both penny licks and some hilarious soda fountain lingo. There is also a comprehensive section of the physics and chemistry of all ices as well as enough information to enable you to make almost anything into an ice. Should you want to go BIG on ice cream there is a section on equipment as well as a section on the chemistry and physics of ice cream and ices. If you have never tasted home-made ice cream, you are in for a revelation. If you have the previous book you are in for many inspired