Ice Cream and Frozen Desserts (Hardcover)

Ice Cream and Frozen Desserts

Review
". . . this cookbook offers very tasty ways to cool off." -- Hallmark Magazine, July/August 2007

There's a new twist in the world of frozen desserts: homemade. Learn step-by-step how to use each type of ice cream machine on the market, and then indulge your creativity in the kitchen with this fully illustrated guide, packed with over one hundred flavorful treats, from classic French Vanilla Gelato to extravagant Chocolate-Chipotle Ice Cream. AUTHOR BIO: Peggy Fallon is a well-known recipe consultant and food writer. She was the Recipe Developer for NUTS from Diamond of California and Recipe Consultant for the award-winning Mayo Clinic Williams-Sonoma Cookbook; and a culinary consultant for Cooking.com. She is the author of The Best Ice Cream Maker Cookbook Ever and Chicken Dinners in One Pot.

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The Book of Ice Cream and Sorbets (Book of…) (Paperback)

The Book of Ice Cream and Sorbets (Book of...)

From Publishers Weekly
This is a straightforward collection of recipes reflecting the new sophistication of many ice cream lovers. Passmore covers the gamut of styles, from yolk-rich French vanilla and other custard-based ice creams to the fluffier styles she refers to as parfaits, and on to fruit sorbets, gelati, granita and even a nod to yogurt. There's also a selection of sauces, cups, meringues and other preparations to accompany the frozen dessert and instructions on how to freeze the dishes with and without a mechanical churner. Passmore exhibits a subtle British inflection, as shown by the toffee and gooseberry flavors she recommends as well as what sounds like a Cadbury barfruit-and-nut chocolate bombeas a substitute for Christmas pudding. The author's other recommendations for those not content with chocolate or vanilla: peach, peanut butter, Indian kulfi and piquant sorbets like honeydew and ginger or port and lemon. Copyright 1987 Reed Business Information, Inc. (more...)

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