This guide contains a collection of over 200 ices, including classic French, Italian and American ices plus frozen desserts from the Middle East and Asia. Detailed instructions are given on making ices both with and without ice-cream machine. The recipes range from fast easy ices for the beginner to formulae for serious or professional cooks to enable them to create their own designer ices. It includes recipes for biscuits, tuiles, wafers, cornets, pralines, brittles and cones; a special on difficult art of making bombes; formulae for multiplying ices to make in bulk; explanation of the physics and chemistry of ices; advice on the right equipment and ingredients; tables of ratio of solids to water and fat to sugar; all measures given in US, imperial and metric.
- ISBN10 0340583355
- ISBN13 9780340583357
- Publish Date 17 June 1993
- Publish Status Transferred
- Out of Print 25 May 2011
- Publish Country GB
- Publisher Hodder & Stoughton
- Imprint Hodder & Stoughton Ltd
- Format Hardcover
- Pages 288
- Language English