Informazioni su questo prodotto

Product Identifiers

PublisherDover Publications, Incorporated

ISBN-100486832325

ISBN-139780486832326

eBay Product ID (ePID)24038303702

Product Key Features

Book TitleIce Cream Book : 470 Recipes

Number of Pages256 Pages

LanguageEnglish

TopicCourses & Dishes / Desserts, Courses & Dishes / Ice Cream, Ices, Etc.

Publication Year2019

GenreCooking

AuthorLouis P. De Gouy

FormatHardcover

Dimensions

Item Weight19.4 Oz

Item Length9 in

Item Width6 in

Additional Product Features

Intended AudienceTrade

LCCN2018-043264

TitleLeadingThe

Dewey Edition23

Dewey Decimal641.86/2

Table Of ContentCONTENTS I General Information 1 II Bombe Recipes 13 III Coupe Recipes 17 IV Frappé Recipes 27 V Ice Recipes 33 VI Ice Cream Recipes 51 VII Mousse Recipes 151 VIII Parfait Recipes 183 IX Sherbet Recipes 209 Index 245

SynopsisA master chef -- and one of the founders of Gourmet magazine--introduces the fundamentals of homemade frozen desserts with recipes for hundreds of mouthwatering treats. Louis P. DeGouy presents over 400 tried-and-true recipes for coupes, bombes, frappés, ices, mousses, parfaits, sherbets, and ice creams, including almost 200 ice cream recipes for butterscotch, eggnog, lemon, mocha, peach, peanut, strawberry, vanilla, and other delectable flavors. Most of these recipes can be made with just an ordinary refrigerator-freezer, without the need for special attachments. DeGouy covers the blending of milk and cream, operating a hand freezer or a refrigerator, blanching nuts, preparing fruits, and many other procedures. Each chapter offers several recipes for a different kind of ice cream, accompanied by thorough instructions. And even if you don't care to make your own ice cream, you'll find a wealth of ideas for dressing up frozen desserts, from suggestions for simple sauces to recipes for baked Alaska and ice cream eclairs., A master chef introduces the fundamentals of frozen desserts -- use of milk and cream, operating hand freezer or refrigerator, more. Hundreds of recipes include bombes, frappés, ices, mousses, parfaits, sherbets., A master chef -- and one of the founders of Gourmet magazine--introduces the fundamentals of homemade frozen desserts with recipes for hundreds of mouthwatering treats. Louis P. DeGouy presents over 400 tried-and-true recipes for coupes, bombes, frapp s, ices, mousses, parfaits, sherbets, and ice creams, including almost 200 ice cream recipes for butterscotch, eggnog, lemon, mocha, peach, peanut, strawberry, vanilla, and other delectable flavors. Most of these recipes can be made with just an ordinary refrigerator-freezer, without the need for special attachments. DeGouy covers the blending of milk and cream, operating a hand freezer or a refrigerator, blanching nuts, preparing fruits, and many other procedures. Each chapter offers several recipes for a different kind of ice cream, accompanied by thorough instructions. And even if you don't care to make your own ice cream, you'll find a wealth of ideas for dressing up frozen desserts, from suggestions for simple sauces to recipes for baked Alaska and ice cream eclairs.

LC Classification NumberTX795.D4 2019