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Ices: The Definitive Guide

Authors: Caroline Liddell, Robin Weir
Publisher: Grub Street
Category: Book

List Price: ~~Ł12.99~~
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Rating: 5.0 out of 5 stars

11 reviews
Sales Rank: 9324

Media: Paperback
Edition: New Ed
Pages: 192
Shipping Weight (lbs): 1.5
Dimensions (in): 9.8 x 8.3 x 0.6

ISBN: 1898697264
Dewey Decimal Number: 641
EAN: 9781898697268
ASIN: 1898697264

Publication Date: July 31, 1995
Availability: Usually dispatched within 1-2 business days
Shipping: International shipping available
Condition: BRAND NEW - ***Delivery usually * 2 - 3 * working days - From Aphrohead of SOUTHPORT, Lancs, uk *** . Priority Airmail used Worldwide on International orders. Thanks from all at Aphrohead.

Also Available In:

•	Hardcover - Ices: The Definitive Guide

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Customer Reviews: Read 6 more reviews...

4 out of 5 stars

Good, but not great on organization. January 28, 2008
This is a splendid book in every way except its organization. The whole subject of making ice cream, sorbet and similar desserts is covered in a thorough manner. However if you have a few ingredients at hand and want to 'knock up' a quick pudding, this is perhaps not the book for you. Many recipes require quite specialized ingredients and equipment. The index is not very helpful and there is no indication of the relative difficulty of the recipes.

5 out of 5 stars

This *is* the definitive ice cream book! January 15, 2008
I don't usually trust anything that calls itself indispensible or definitive, but this book really is, if you want to make a range of ice creams, sorbets, spooms, and the rest. Not only does it have the widest and most imaginative range of recipes I've seen in an ice cream book, but it's also a wealth of ice cream history and lore, and contains lots of amusing illustrations of historical tools, ice cream cartoons, and wonderful 19th century ice cream feasts. A lot of the recipes are also quite historical - the Victorians had very way-out ideas about what to put in their ices!

I've tried maybe 1/3 of these so far, and virtually all of them so far work nicely. You don't need a machine, but it makes things easier. I really like all the various fruit sorbet recipes, but some of the traditional custard-based ones are just superb - honey ice cream springs to mind. The one I've had most compliments on, however, is an incredibly fragrant sorbet made with tinned lychees!

5 out of 5 stars

Interesting read and fantastic recipes August 15, 2007
0 out of 1 found this review helpful

I've actually read this book from cover to cover - and am still yet to make any ice cream! The first section of the book is very interesting, covering the history of ice cream (facts I never knew!). After that follows a few pages on equipment and ingredients, then come the recipes, page after page, with no glossy photo's, just recipes. Everything from good old Vanilla to Rose Petal ice cream, with granita's, frozen yoghurt and sorbets. Not sure if i'm going to try Frozen Stilton Cheese Cream, but if I ever lose weight, I'm going to treat myself to Strawberry and Mascarpone Ice Cream (there's even instructions on how to make home made mascarpone).

There's also sections on biscuits and sauces for ice creams.

All in all, an ice cream eater's dream come true!

5 out of 5 stars

excellent guide ... October 10, 2004
2 out of 3 found this review helpful

...to making ice cream. if your interested in making ice creams this is the first book you must buy, the recipies are easy to make and follow and the theory provided on ice creams is very easily digested.

An A-rate book!

5 out of 5 stars BRILLIANT September 23, 2004
3 out of 3 found this review helpful

I wont re-write what has been written already.....but....this is an excellent book, I have made over 20 ices, all yummy! I have cooked for years, but for some reason people are the most impressed by home made icecream, and it is just soooo easy! Make the English Toffee one! :)