Ice Creams, Sorbets and Gelati

Ice Creams, Sorbets and Gelati

3.95 (20 ratings by Goodreads)
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12 years after the publication of their previous book, the largest selling book on ICES that has ever been published, Caroline and Robin Weir return with the ultimate "Ice Cream, Gelato, and Sorbet" book. Since the first publication, over a decade of research, collecting and millions of calories have gone into this new book which has over 400 recipes covering ice creams, gelato, graniti, bombes, parfaits, instructions on making wafers, bisquits, punches, even ice creams for diabetics and vegans. This new book, with all areas expanded and updated, is for the beginner, the enthusiast the cook, the expert and the professional chef. All the recipes are written in the clearest terms in Metric, USA 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 new 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 authors 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 new flavors. These are not ice creams loaded with junk confectionery, these are pure unalloyed, straightforward ices, easily made from straight forward , easily obtained ingredients without additives.
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Product details

  • Hardback | 245 pages
  • 237.24 x 256.29 x 32.51mm | 1,637.47g
  • London, United Kingdom
  • English
  • full colour illustrations throughout
  • 1904943462
  • 9781904943464
  • 81,519

Review quote

"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 "...filled with 400 recipes for all skill levels as well as more glorious history of ices from all over England and Europe and even America (the older book I have is also full of wonderful stories and great recipes). I recommend his books... they are indispensable when you are in the mood for the best ice cream ever. This is killer chocolate and the trick with the cocoa is genius. For it to be as good as Berthillon, it would have to be eaten in Paris (location, location, location). Absent that -- this is great chocolate -- one of the best I've had."--Lost Past Remebered Blogspot "It is the bible of iced desserts, be it sorbets, smooth gelati, ice cream bombs, how to make ice pops, and the ideal sauces and serving suggestions."
--Norwich Evening News
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About Robin Weir

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.
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Rating details

20 ratings
3.95 out of 5 stars
5 25% (5)
4 45% (9)
3 30% (6)
2 0% (0)
1 0% (0)
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