About the Author
Robin Weir is an enthusiastic amateur cook. Both authors live in England.
I've looked and looked for a recipe for basil sorbet, even trying to make one up.
This book is researched in meticulous detail, from the history of ice cream through the details of production of all the recipes.
This cookbook is a must for anyone serious about learning to make gourmet quality homemade ice-cream.
Written by a British couple; a lot of ingredients will be hard to find here. But intriguing...Published 8 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
Not everybody likes really fine gourmet icecream, but if you do this book is perfect. I've eaten gelato all over the world, and the pistachio recipe from this book, while... Read morePublished on November 19, 2006 by reizen