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[ FREE ] Ice Cream!: The Whole Scoop pdf

Gail Damerow: Ice Cream!: The Whole Scoop

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Editorial Reviews Review ". . . the most complete book on ice creams and frozen desserts ever published in the United States." (Grace Kirschenbaum, Los Angeles Times) "This book is a must for every ice cream lover's library. . . ." -- Bryan Soronson, Ice Cream Aficionado and Consultant "Fabulous . . . books is the definitive tome on the subject." -- Marion Kane, The Toronto Star . . . the most complete book on ice creams and frozen desserts ever published in the United States. -- Grace Kirschenbaum, Los Angeles Fabulous. . . book is the definitive tome on the subject. -- Marion Kane, The Toronto Star There are any number of different kinds of cookbooks: recipe and menu collections, regional recipe compendiums, chef's memoirs, and the innumerable technical treatises on all the culinary arts. Rare is the cookbook, though, that can serve two masters - the home user who is interested in the subject, but not expert; and the expert, whose interest still needs to be piqued. Such a book is ke Cream! 7be Wlbole Scoop. Gail Damerow's enjoyment of her subject is catching. Her book is filled with wonderful information - historical, factual, nutritional, scientific and not once does one wish for a respite or a break from the text. Intelligently, she shares all she has learned over the years, ensuring in Part I that we know the differences among the different types of frozen desserts. For each category she includes tantalizing recipes, not the least compelling of which are the sugar-free, cholesterol-free, and restrictive diet ones, in a unique and do-able format. In Part 11, she addresses the more technical side of the equation - how to fine-tune the frozen dessert of choice given the three variables that can so affect a change. In this section alone we learn about milkfat ranges, the composition of honey, and the available stabilizers. Dull? Not even remotely. Then, as a topping, if you will, Part III encompasses all that can be made from ice cream - sodas, ice cream cakes, pies, and the like. Appendices follow and her glossary is fascinating in itself. "[Ice cream is] such an effective morale booster that the Navy commissioned a floating ice cream parlor in the western Pacific during World War II," writes Damerow. This book is a morale booster, proof positive that a cookbook can be many marvelous things to many people. -- From Independent Publisher This book is a must for every ice cream lover's library. . . . -- Bryan Soronson, Ice Cream Aficionado and Consultant From the Publisher Selection-Book of the Month Club, Quality Paperback Book Club, Selection-Better Homes and Gardens Cookbook Club See all Editorial Reviews

Ice Cream! The Whole Scoop , is an in-depth definitive book about the great American passion. Designed to take the mystery out of making ice cream but not the magic, this delightful book is not just a cookbook but a "how-to" guide for ice cream makers. Ice cream lovers will find hundreds of recipes from creamy-rich gourmet ice cream to healthful yogurt to crisp tart sorbets. Part One, "Freeze It," offers recipes for every sort of frozen dessert, including not just dairy ice creams, sherbets and frozen yogurts, but also non-dairy delights such as French sorbets, Italian sorbetti, and rice-based and soy-based ice creams. Part Two, "Perfect It," offers an in-depth explanation of the variables influencing ice cream quality including the ingredients used, the way they're mixed, and how they're frozen and stored. Detailed instructions are offered on how to develop, evaluate, and perfect new flavors. Part Three, "Embellish It," offers tantalizing suggestions for al! l occasions including combining eye-appealing colors with taste-tingling flavors to create swirled marbles, layered rainbows or molded bombes. Ice Cream concludes with three indispensable appendices: an alphabetical reference of two hundred formulas for creating new flavors, a glossary of ice cream lovers' jargon; and sources for specialized equipment and hard-to-find supplies. Ice Cream! is truly The Whole Scoop.

Rating:

4,5 / 5

 


  • Publisher: Glenbridge Pub Ltd; 1ST edition (September 1998)
  • Hardcover: 384 pages
  • Language: English

File size: 7,1 MB

 
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