Isbn: 9781910690468 - ice creams, sorbets & gelati: the definitive guide (13 Ergebnisse)

Paperback. Zustand: Very Good. 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: Very Good. Most items will be dispatched the same or the next working day. A copy that has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: New. pp. 336.

Zustand: New. In English.

Paperback. Zustand: Brand New. reprint edition. 336 pages. 10.00x9.00x0.75 inches. In Stock.

Zustand: New. Caroline and Robin Weir's 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. Num Pages: 336 pages. BIC Classification: WBVQ. Category: (G) General (US: Trade). Dimension: 249 x 210. . . 2017. Reprint. Paperback. . . . . Books ship from the US and Ireland.…

Zustand: NEW.

Paperback. Zustand: Brand New. reprint edition. 336 pages. 10.00x9.00x0.75 inches. In Stock.

Taschenbuch. Zustand: Neu. Neuware - This comprehensive ice cream guide reveals how to craft pure, homemade ices with clarity and depth.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 guide to Ice Cream, Gelato, and Sorbet. Since the first publication, over a decade of research 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; there is also a section on both penny licks and some hilarious soda fountain lingo. There is also a comprehensive section on 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 homemade 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, made from easily obtainable ingredients without additives.…

Zustand: New. Caroline and Robin Weir s book is the biggest selling book on ICES that has ever been published. It is universally regarded as the bible on the subject. Now for the first time since then the book is being issued in a paperback edition.Klappentext.

Taschenbuch. Zustand: Neu. Ice Creams, Sorbets and Gelati | The Definitive Guide | Caroline Weir (u. a.) | Taschenbuch | Kartoniert / Broschiert | Englisch | 2017 | Grub Street | EAN 9781910690468 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu. …