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The growing concern about the importance of pure and proper ingredients in ice cream and the rediscovery of the joys of jellies and gelatin desserts of all kinds has prompted the reissue of this rare classic text. Written by the authors specifically to remind readers of the unique and inimitable delights that are only to be achieved by using fresh fruits and juices, syrups, liqueurs and creams, it shows what a delicious variety of iced treats were once widely available, and can still be made quickly and easily today. The books begins with an exceptional selection of 'water ices' as sorbets were once known - lime, tangerine, apple, millefleur, pistachio, white raspberry, muscat and many more.
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Ice cream, ices, etc.Showing 2 featured editions. View all 2 editions?
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- Created September 20, 2021
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June 16, 2024 | Edited by laurenbr1 | fixed authors per https://www.routledge.com/About-Ices-Jellies--Creams/Harris-Borella/p/book/9781138965713 |
June 16, 2024 | Edited by laurenbr1 | //covers.openlibrary.org/b/id/14636240-S.jpg |
September 20, 2021 | Created by ImportBot | Imported from Better World Books record |