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Ice Creams, Sorbets and Gelati: The Definitive Guide Hardcover – Illustrated, 1 May 2010


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Product details

  • Hardcover: 245 pages
  • Publisher: Grub Street (1 May 2010)
  • Language: English
  • ISBN-10: 1904943462
  • ISBN-13: 978-1904943464
  • Product Dimensions: 25.6 x 23.7 x 3.3 cm
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (24 customer reviews)
  • Amazon Bestsellers Rank: 7,715 in Books (See Top 100 in Books)

Product Description

Review

They have come up with what I think is the really definitive book on the subject --Delia Smith

It is the illustrations that delight as much as anything. They hold the clue to so much that the authors have investigated about their subject, really bringing the whole matter to life --Nigel Slater

Robin Weir's relentless research and boundless passion have inspired me for years. --Heston Blumenthal

There are many books which claim to be definitive but few that really qualify. This is the real thing. It's not just that it is interesting and inspiring. I have had a copy of the first version on my kitchen shelf since it was published. And used it more times than I care to admit.' --Shaun Hill

Chock-full of recipes perfect for the forthcoming festive season ... a great big pink tome with more than 400 recipes. --The Independent

To say that this book is definitive is something of an understatement. The last word on anything to be churned and frozen. --Restaurant magazine

Caroline and Robin Weir have produced what must be the ultimate book on the making of ice-cream. --Caterer and Hotelkeeper

Superb --Oxford Times

Book of the week ... for any level of ice creamer this is a book to wallow in. --Time Out

--Shaun Hill

'The Weirs are emperors of ice cream, sultans of the sorbet and giants of gelati. And their book is a bona fide masterpiece. So when they offer advice, you listen' --Tom Parker-Bowles, Mail on Sunday Supplement

There are many books which claim to be definitive but few that really qualify. This is the real thing. It's not just that it is interesting and inspiring. I have had a copy of the first version on my kitchen shelf since it was published. And used it more times than I care to admit.' --Shaun Hill

Sundae worship: the best ice-cream recipe books Word of Mouth Blog/The Guardian 24th by Catherine Phipps Homemade ice-cream is a pleasure you can share all year round, and there are plenty of excellent recipe books to help......... I know from experience that cold wet summers do nothing to dampen people's enthusiasm for ice cream. When I was 16 I landed my dream summer job at a dairy farm. They'd diversified into ice cream and it was an instant hit, with queues snaking down the road, regardless of weather. What started as a brief seasonal job extended into autumn and then winter. Customers would drop in for take-home packs and have a sneaky cone or tub while they were there. I still love ice cream, particularly homemade - not only is it cheaper, it gives you the chance to experiment. Of course, you can get by without a decent recipe book I used the booklet from the Gelato Chef I bought for ages. However, for true aficionados, a specialist book is a good idea. Best of all is Robin and Caroline Weir's definitive book, now extended to include Gelati. It has a sciency bit even I can understand and apply, there's a gorgeous, cartoon-filled history section and constant references to source material. I love the diagrams for milk shakes, floats and sundaes from The Soda Fountain magazine, and the list of Escoffier's bombe combinations encouraged me to buy a mould (now used every Christmas). As for the recipes, you can skip across continents and through the ages there are savoury cheese ice creams from the Regency period in Britain, rose flavoured, chewy Middle Eastern ice creams made with mastic or sa'alab, perfumed kulfis, sorbets incorporating every kind of alcohol or fruit you can think of plus numerous vanilla and chocolate ice creams I use as bases for many of my own experiments. Truly a book ful --Shaun Hill

Winner of the Cookery Book of the Year --Guild of Food Writers Awards

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Customer Reviews

4.8 out of 5 stars
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Most Helpful Customer Reviews

30 of 31 people found the following review helpful By The Mekon on 30 Nov 2010
Format: Hardcover
There can't be much more to say on the topic of ice cream than is in here. Some really interesting historical stuff - well quite a lot really, the authors are obvioulsy very passionate about ice cream - and an in-depth look at the chemistry and physics of turning simple ingredients into the food of gods :). But save that for later, you can read it when you've made your first batch. And start with the chocolate - utterly divine!

The recipes are hugely varied, with some being really off-the-wall (including rose petals, balsamic vinegar - you can see why Heston Blumenthal put a quote on the front). Most are super-simple and while some are a bit tricky I promise you they are worth the effort.

What really got me was the difference between what I managed to turn out (simply amazing, and I'm not a great cook) compared to the ice cream I (used to!) buy from the supermarket. Even the premium brands like Green and Blacks or Ben and Jerry's are put to shame.

All in all, the best cook book I've bought in years.
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9 of 9 people found the following review helpful By Mr. Martin G. Smith on 20 Sep 2011
Format: Hardcover Verified Purchase
I can't imagine how anyone could give this book less than 5 stars: it has everything - history, technical information and great recipes. Personally I prefer vanilla but there is Nutella ice cream, Terry's Chocolate Orange ice cream, Earl Grey and even Mars Bar. So there should be something for everyone.

And most importantly, THEY WORK. I have tried several ice cream recipe books with varied results. So far I have had no failures or disappointments with this book. Some popular ice creams, like chocolate, are split into 'rich' and 'everyday', which is useful.

It may be dearer than some of the other ice cream books out there but there's a reason for that. Ice cream takes a good while to make from start to finish, and it's very frustrating when it goes wrong, or it just doesn't taste nice. It's great to have a book with recipes which I trust.
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24 of 25 people found the following review helpful By Granpa on 30 Nov 2010
Format: Hardcover
good-humour man (see alternative posting) is clearly anything but good-humoured. He is clearly not someone you'd want to know or someone you'd want to rely on for an objective view as he appears to have some wider, destructive, agenda. Of course, he's entitled to his view but my strong advice is `make up your own mind' - I have and I continue to hold this substantial update to Ices in the same very high esteem that I held for the original book by Robin and Caroline Weir (now severely worn through extensive use over many years).
Thanks to the original book I have become a very enthusiastic amateur ice cream maker though I have little knowledge of, nor interest in, the detailed chemistry or the commercial production of ice cream.
From my perspective there are two particular issues which are the ultimate test of any ice cream guide. The first is the advice, instruction, guidance or other information about equipment and technique as they impact on the basic, underlying, recipes. For example, making a custard, like making a souffle, can be a real challenge and I have found this book to be outstanding in its easy to follow coverage simplifying and de-mystifying the very basics. Indeed, the addition, for example, of instructions in this new edition for making a custard in a microwave, is simply brilliant. The second requirement for me is the presentation of well tried recipes for interesting, unusual and inventive flavours. I can say with certainty that every recipe I have made from Ices and this new edition has delivered superb results (allowing always for my own occasional failings as a cook, as an ingredient buyer, or as an ice cream maker).
This is, in my opinion, one of the the best and most useful cookery books I own - I find it comprehensive, acccurate and informative. Most importantly, there is no doubt that all the recipes have been thoroughly tested and are wonderfully easy to follow.
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11 of 11 people found the following review helpful By amateur cook on 20 Dec 2010
Format: Hardcover
If only I had known how easy making ice cream is, I would have been doing it for years! This book is easy to follow, with such a diverse set of recipes, you will not fail to find a flavour that appeals to you. I have never before read a cookery book which is so extensively researched going into all the history as well as the science bit too, if Heston Blumenthingy recommends it as his inspiration then I think that says a lot.
I thoroughly concur with the other positive reviews here about what a fantastic book this is. I have made a number of the recipes now and have found every single one to produce fantastic results (my family have loved them all). Some of the flavours sound a little unusual but that just makes me want to try them more.
This is the perfect christmas present for any adventurous amateur cook (or indeed any very accomplished professional cook), and who knows, you might even be lucky enough to be invited round to sample the results!
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9 of 10 people found the following review helpful By Ed on 3 Jan 2012
Format: Hardcover
Ignore the bonkers 2 star review, this book is quite simply incredible. All my other ice cream books have now gone to the charity shop as this book contains everything i will ever need plus more. I have already made countless recipes from the book and every single one of them has been amazing. It is so well written and inspires you to be creative. The history section and all the other information is superb too, call me crazy but i genuinely couldn't put it down, i have read it from cover to cover...something which the 2 star reviewer obviously didn't do judging by many of his misinformed comments. I personally would side with Heston Blumenthal's (a man with 3 Michelin Stars) view of this book than that other reviewer. Buy a copy and i am sure you will feel the same.
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