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Frozen Desserts: The Definitive Guide to Making Ice Creams, Ices, Sorbets, Gelati, and Other Frozen Delights Paperback – July 15, 1996

27 customer reviews

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Editorial Reviews Review

Moderately priced machines for making ice cream have made the pleasure of homemade frozen desserts accessible to everyone. Once you've used one of these gizmos, Frozen Desserts by Caroline Liddell and Robin Weir may be your next step. Giddy as a dish of super-premium ice cream can make you feel, Liddell and Weir take their subject seriously. Their book opens with a comprehensive and fascinating history, starting with the first recorded appearances of frozen desserts during the Tang Dynasty in China. The sections on ingredients and equipment are thorough. Among the more than 200 recipes, you will find nine for vanilla ice cream, a truly drop-dead chocolate ice cream, and Rocky Road. There are also a host of less orthodox offerings, including Bellini Sorbet, Gin and Tonic Sherbet, and Brown Sugar Ice Cream with Peanut Brittle.

About the Author

Caroline Liddell is a professional food writer and cooking teacher.

Robin Weir is an enthusiastic amateur cook. Both authors live in England.

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Product Details

  • Paperback: 192 pages
  • Publisher: St. Martin's Griffin; 1st St. Martin's Griffin ed edition (July 15, 1996)
  • Language: English
  • ISBN-10: 0312143435
  • ISBN-13: 978-0312143435
  • Product Dimensions: 8.5 x 0.5 x 9.8 inches
  • Shipping Weight: 1 pounds
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (27 customer reviews)
  • Amazon Best Sellers Rank: #228,933 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

63 of 64 people found the following review helpful By Jeffrey Harris on December 1, 1998
Format: Paperback Verified Purchase
I bought "Frozen Deserts" a few weeks after a friend gave me an electric ice-cream maker for my birthday. The first batches, made from recipes in my otherwise dependable fanciest cookbooks, had been disappointing and I was desperate for help. The Liddel and Weir book taught me techniques that improved the results. I now can make first rate frozen desserts, sorbet and gellato even from less detailed recipes found in other cookbooks.
Liddel and Weir's strength is the detailed techniques using only simple fresh ingredients. Those techniques, along with the recipe for Italian strawberry gelato with balsamic vinegar are worth the small price of the book.
--One warning on taste: US cooks may want to substitute freshly squeezed juice and candied citrus rind for cooked juice and raw citrus peel that the authors use for lemon and grapefruit sorbets.--
Indulge yourself in their many recipes for chocolate ice-cream and vanilla ice-cream. They are rich, smooth, custardy and delicious. This cookbook is a must for anyone serious about learning to make gourmet quality homemade ice-cream.
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32 of 32 people found the following review helpful By A Customer on July 28, 2000
Format: Paperback Verified Purchase
This is a fabulous book for the beginner who not only wants an excellent set of recipes for all sorts of ice creams, but who also wants useful theory, helpful cooking charts, notes about equipment, and even cross-cultural history. For example, if you want to start experimenting with flavors that are not listed in the book, you can learn enough with the authors' excellent explanation of the chemistry of ice cream and their useful chart/formula for calculating necessary proportions of ingredients so that your newest experiment doesn't turn to mush after 5 minutes out of the freezer. Or maybe you want to really understand the difference between Italian Gelato and Premium Ice Cream so that you can take your favorite Ice Cream recipe and be able to improvise and make Gelato with the same flavors (hint: the difference has to do with milk-cream ratio and the resulting amount of air). If you like to have expertise about ice cream (and not just the recipes themselves) this is a perfect book for you.
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33 of 34 people found the following review helpful By A. C. Johnson on January 2, 2002
Format: Paperback
This book may lack the close up food photos which are de rigeur in most cook books these days, but it more than makes up for this by including thoroughly researched technically accurate ice cream recipes.
The authors are almost chemists in their attention to such details as the difference between using a 35% cream and a 40% cream. There are formulas in this book to help you make your own flavors and even one formula to help you figure out how much alcohol to put in an ice cream if you want it to be able to freeze.
There are plenty of old stand-bys like chocolate and french vanilla, but there are also some very compelling flavors such as Rhubarb sorbet and rosepetal ice cream. I agree that this book is written for a UK audience, but that is a VERY minor quibble and doesn't actually effect the usefulness of the book.
Included is a very interesting, well researched history of ice cream that debunks several popular myths and includes some information about how people made ice in the 16th century.
Overall, this is an incredible book and using it I feel like I am equipped with all the information I need in order to make the highest quality ice cream possible.
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31 of 33 people found the following review helpful By Shawn Kresal on July 5, 2002
Format: Paperback Verified Purchase
In the kitchen I tend to burn stuff and not follow directions to the level of accuracy they require, but every recipe I've tried in here has turned out fabulously with heaps of praise from family and friends. Lots of little tips along the way ("let the bananas get almost rotten, then they're perfect.", "the alcohol content will not have this ready-to-eat from the maker", "watch the mixture like a hawk"). The "Everyday Chocolate", "Well-Behaved Vanilla", and toffee/Heath recipes are highly recommended. This book was slightly less than I'd hoped for though. Reasonably thorough with 5 different vanilla recipes (some non-cook, extra rich, more difficult, or less time-consuming), 4 chocolates, and a host of exotic ones (avocado, bay leaf, brown bread, lemon grass, many more), this is still the book to beat for frozen confections. Sorbets, sherbet, and ices are covered in blissfully vegan detail, but say arrivederci if you're looking for gelato recipes. Comes up short for fruit ice creams (no blueberry or strawberry recipe, but has spoom and ice instead) and ones with stuff in them like bubble gum, caramel, and fudge ripple.
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61 of 70 people found the following review helpful By Amazon Fan on August 22, 2000
Format: Paperback Verified Purchase
This is a good book with some good recipes/ideas and history/theory of ice cream, but because the author lives in the UK, some things don't apply to those who live in the U.S. There is a definite slant towards the UK. For example there are many supply souces listed for Europe/UK and only a few for the US, also some of the terms used are definitely British.
The recipes are often complicated and/or time consuming, more so then any other Ice Cream book, and I do own MORE then a few. But I guess this book was meant for the true "expert chef" not an everyday cook like myself with limited time.
Overall I am happy with my purchase and this book, but I don't consider this to be the "Bible" of Ice Cream books as so many others seem to think. I don't think this book really deserves the high praise that It has gotten, I think "Ice Cream! : The Whole Scoop by Gail Damerow " deserves that honor, especially for those with limited time and who live in the U.S.
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