9781904943464 - Ice Creams, Sorbets and Gelati: The Definitive Guide von Weir, Caroline; Weir, Robin (5 Ergebnisse)

Hardback. Zustand: Good. The book has been read but remains in clean condition. All pages are intact and the cover is intact. Some minor wear to the spine.

Zustand: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.

Zustand: Good. Most items will be dispatched the same or the next working day. A copy that has been read but remains in clean condition. All of the pages are intact and the cover is intact and the spine may show signs of wear. The book may have minor markings which are not specifically mentioned.

Paperback. Zustand: Very Good. Twelve 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, biscuits, 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, 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 flavours. 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. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Paperback. Zustand: Fair. THERE ARE NO TARIFFS OR CUSTOMS DUTIES ON BOOKS. Twelve 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, granite, bombes, parfaits, instructions on making wafers, biscuits, 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, 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 flavours. 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.