About the Author
Robin Weir is an enthusiastic amateur cook. Both authors live in England.
Written by a British couple; a lot of ingredients will be hard to find here. But intriguing...Published 11 months ago by al dente'
One of the better restaurants in our beach resort area offered a yellow gazpacho with basil sorbet. It was wonderful. Read morePublished on July 4, 2011 by Amazon Customer
I coveted this book after seeing it at a relative's house, but a couple of glaring (non-recipe) errors I came across while browsing made me doubt the accuracy of the recipe... Read morePublished on August 6, 2009 by EB
More than just a recipe book, this guide lays out the history of ices and goes into amazing detail. I still haven't made any of the recipes, but I will soon. Read morePublished on May 21, 2009 by Jose Luis Caceres
If anything, this book provides too much information and the recipes are a little complicated (probably due to the columns of numbers making it international). Read morePublished on June 11, 2007 by April J. Carman
The reason I bought this book was because of a section at the end of the book: The Chemistry of Ices. Read morePublished on May 19, 2007 by Rebecca A. Cheney
If the presentation of the book were somehow "thicker and glossier," I would like it better. I dislike many of the figures in the book, particularly those portraying old... Read morePublished on March 31, 2007 by Jim Curry