Ice Creams, Sorbets and Gelati (häftad)
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Format
Häftad (Paperback / softback)
Språk
Engelska
Antal sidor
336
Utgivningsdatum
2017-06-29
Förlag
Grub Street Publishing
Illustratör/Fotograf
Colour Illustrations
Illustrationer
COLOUR ILLUSTRATIONS
Dimensioner
257 x 231 x 20 mm
Vikt
1521 g
Antal komponenter
1
ISBN
9781910690468

Ice Creams, Sorbets and Gelati

The Definitive Guide

av Robin Weir, Caroline Weir
(1 röst)  |  Läs 1 recension
Häftad,  Engelska, 2017-06-29
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Caroline and Robin Weirs 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.
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  1. Ice Creams, Sorbets and Gelati
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Kundrecensioner

Det finns 1 recension av Ice Creams, Sorbets and Gelati. Har du också läst boken? Om du har köpt den på Bokus.com vill vi gärna höra vad du tyckte om den! Sätt ditt betyg »
  1. Om du ska ha en glassbok är det denna!
    Tobias, 19 december 2019

    Har läst fler andra "bra" receptböcker för glass, men det här är absolut den enda jag kan rekommendera!
    Svenska böcker jag läst bleknar i jämförelse.

    Min är dock en hardback.

    Tyckte du att den här recensionen var till hjälp?

    Ja Nej Anmäl
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  • The Mustard Cookbook

    The Mustard Cookbook

    Rosamond Man, Robin Weir

    Mustard has a long and fascinating history weaving back through many different cultures. It was being cultivated even earlier than 4000BC. The peppery flavored leaves of the plant can be eaten and are indeed one of the mainstays of southern Americ...

    138
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Recensioner i media

"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

Övrig information

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 Complete Mustard, co-written with Rosamond Man.

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