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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
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
--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
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
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
--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
Product Description
12 years after the publication of their previous book, the largest selling book on ICES that has ever been published, Caroline and Robin Weir return with the ultimate "Ice Cream, Gelato, and Sorbet" book. Since the first publication, over a decade of research, collecting and millions of calories have gone into this new book which has over 400 recipes covering ice creams, gelato, graniti, bombes, parfaits, instructions on making wafers, bisquits, punches, even ice creams for diabetics and vegans. This new book, with all areas expanded and updated, is for the beginner, the enthusiast the cook, the expert and the professional chef. All the recipes are written in the clearest terms in Metric, USA cup measurements and Imperial weights and measures.All techniques are described in the simplest terms and all your questions are covered in this comprehensive book. There are new revelations, on the history of ice cream as well as the origin of the ice cream cone, plus dozens of new pictures and illustrations from the authors constantly expanding collection as well as a section on both penny licks and some hilarious soda fountain lingo. There is also a comprehensive section of the physics and chemistry of all ices as well as enough information to enable you to make almost anything into an ice.Should you want to go big on ice cream there is a section on equipment as well as a section on the chemistry and physics of ice cream and ices. If you have never tasted home-made ice cream, you are in for a revelation. If you have the previous book you are in for many inspired new flavors. These are not ice creams loaded with junk confectionery, these are pure unalloyed, straightforward ices, easily made from straight forward , easily obtained ingredients without additives.
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Most Helpful Customer Reviews
16 of 16 people found the following review helpful:
5.0 out of 5 stars
Deeee-licious,
By The Mekon (Sunny London, UK) - See all my reviews
This review is from: Ice Creams, Sorbets and Gelati: The Definitive Guide (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.
7 of 7 people found the following review helpful:
5.0 out of 5 stars
A fantastic book,
This review is from: Ice Creams, Sorbets and Gelati: The Definitive Guide (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!
13 of 14 people found the following review helpful:
5.0 out of 5 stars
Better and better,
By
This review is from: Ice Creams, Sorbets and Gelati: The Definitive Guide (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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