Frozen Desserts: The definitive guide to making ice creams, ices, sorbets, gelati, and other frozen delights
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Frozen Desserts: The definitive guide to making ice creams, ices, sorbets, gelati, and other frozen delights

4.43 of 5 stars 4.43  ·  rating details  ·  7 ratings  ·  2 reviews

The most thorough, comprehensive, and authoritive book on making ice cream, sorbets, gelati, parfaits, and granitas, served with a generous and delightfully entertaining history of frozen desserts.

Combine one part nostalgia, a dash of history, a level teaspoon of advice on equipment, ingredients, terms, and techniques, plus a generous helping of more than 200 recipes, and
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Paperback, 192 pages
Published July 15th 1996 by St. Martin's Griffin
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Michael Seidel
This book is well-researched, informative and accessible for the home cook and professional. It's full of classic recipes, as well as different, more interesting flavor combinations. Most of all, the recipes are well-tested and work without anything tricky.
Paula
I own this one.
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