The Ice Cream Bible [Paperback]

Marilyn Linton (Author), Tanya Linton (Author)

Book Description

Publication Date: April 11, 2008

Capturing the essence of summer with homemade ice creams, sorbets, gelatos and ices.

Using the easy and delicious recipes in The Ice Cream Bible and an ice cream maker, home chefs will have everything needed to make a range of luscious frozen desserts to satisfy everyone all year round.

Here is a selection of the mouthwatering recipes:

• Ice creams: raspberry white chocolate, pine nut and honey, hazelnut, cookies and creme, mango crème brûlée, lemon dill
• Ices, sorbets and granitas: pomegranate ice, spicy plum sherbet, pear ice, almond snow granita, frozen lemon meringue pie, chili honey lime sorbet, berry banana ice, black pepper and berry ice, ice wine ice, star anise and mandarin orange ice
• Gelatos: honey-walnut gelato, grapefruit lime gelato, super-fast milk gelato, pear-gingerricotta gelato, pear and buttered pecan gelato, toated pine nut gelato, milky gelato.

The authors also provide expert guidance on purchasing a suitable ice cream maker, dozens of fabulous recipes for sauces, and tips and techniques for making the perfect ice cream every time.

(20080514)

Editorial Reviews

Review

Everything you need to make premium ice cream at home. (New Living )

Serves up more than 200 innovative recipes of the ultimate comfort food. (Larry Cox Tucson Citizen )

About the Author

Marilyn Linton is a journalist, author and columnist who has written articles and books on food, lifestyle and health. She lives in Toronto.

Tanya Linton is an author and the director of original production at Home and Garden Television. She lives in Toronto.

Marilyn and Tanya are authors of 125 Best Ice Cream Recipes.

(200806)

Product Details

• Paperback: 296 pages
• Publisher: Robert Rose (April 11, 2008)
• Language: English
• ISBN-10: 0778801799
• ISBN-13: 978-0778801795
• Product Dimensions: 9.9 x 7.1 x 0.8 inches
• Shipping Weight: 1.4 pounds (View shipping rates and policies)
• Average Customer Review: 3.9 out of 5 stars  See all reviews (9 customer reviews)
• Amazon Best Sellers Rank: #717,781 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

7 of 7 people found the following review helpful:

5.0 out of 5 stars Wonderful recipes for people who want "real" ice cream, August 26, 2009

By 

Dr. Ervin Nieves - See all my reviews

Amazon Verified Purchase

This review is from: The Ice Cream Bible (Paperback)

People who don't wish to eat real ice cream should refrain from reviewing ice cream books. To malign this wonderful book because it doesn't offer "diet ice creams" or because the book recommends eggs in ice cream recipes (which is what traditional ice cream demands) is like maligning a Kosher cookbook because the recipes don't have enough pork in them. If you don't wish to eat real ice cream, then...don't. But don't hurt a professional author who has worked hard to give wonderful recipes (each one with very unique measurements -- not 4 eggs for every recipe, etc.) just because you wish to eat Betty Crocker grade ice cream. Also, though the measurements may have needed uniformity, a cup is a cup. Adding a little more or less will just tweak the taste a bit, but it won't hurt if you add 50ml more or less. The low-brow cuisine obssessive habit of measuring everything exactly is frankly sophmoric. You get more than enough ideas to create wonderful ice cream. Just use your imagination inspired by these wonderful gourment recipes to create your own ice cream. And again, if you don't like real gourmet ice cream, then at least have the decency not to hurt the ranking of a tremendously wonderful book. In addition to this book, I recommend "Frozen Deserts" and "Making Artisan Gelato" -- neither of these books are for fake ice cream lovers, and the measurements in Frozen Deserts are in restaurant portion quantities. But please note this book is hailed by the pastry chef of New York's Per Se restaurant, considered one of the finest restaurants in the world. Both books, and Linton's The Ice Cream Bible, give wonderful tips on making ice cream correctly...and yes, this entails using eggs and some imagination and creativity. I would have loved more photos in The Ice Cream Bible, but you can't have it all. There are books with pretty pictures, but their recipes don't work. The recipes here are legitimate. They are not complex, unless you are really really dumb. Incidentally, making real ice cream entails cooking and cooling ingredients. If you are impatient to do this, skip making ice cream and buy what you wish to eat at the supermarket. In life, you get what you invest. If you invest time and love in preparing ice cream, you will love the ice cream created by your dedication to the correct process. In the world, there are "fast food ice creams" and then there are "gourment ice creams." The Ice Cream Bible is a text for lovers of gourmet ice cream THAT YOU CAN make in a home ice cream maker in home proportions. So it's relatively easy to make ice cream, yet you are getting hundreds of wonderfully unique and delicious recipes.

2 of 2 people found the following review helpful:

5.0 out of 5 stars I have 15 books on Ice creaam and this is on top, May 17, 2011

By 

Linda S. Saslove (Toronto, Ontario) - See all my reviews
(REAL NAME)   

This review is from: The Ice Cream Bible (Paperback)

I have to say this. What is good about making your own ice cream is that you can switch around milks, creams if you like. You can add anywhere from 4 to 8 egg yolks in a recipe. So if you want soy milk do it, lactose free milk, do it. It is up to you. I have to say I have 15 ice cream books, I collect cookbooks, I have them all. This one is brilliant and yes it doesn't have pictures, but alot of these books don't. This has variety. And, let me tell you I made the vanilla ice cream this week (with 4 yolks) and no yolk/joke, Unbelievable is all I can say. I made The Perfect Scoop (another superb book) strawberry sauce. Nervana. That is one of the best vanillas I have made or tasted. It is good to have a base then you can do ripples, tin roof, heath bar crunch etc. Congratulations. BTW, I have 2 ice cream makers. I have vanilla and coconut ice cream in the freezer right now.

4 of 5 people found the following review helpful:

5.0 out of 5 stars Covers the bases and then some, June 30, 2008

By 

Timothy J. Kropp "toxicologist/carpenter/cook" (Washington DC) - See all my reviews
(REAL NAME)   

This review is from: The Ice Cream Bible (Paperback)

Good for the serious cook and the dabbler (Me and my wife). The range is quite good (they have real gelato recipes, unlike most ice cream books I looked at. The recipes are clear and arranged in a way that makes sense. Essentials are in the recipe itself, suggestions are in tips on the side. Best of all, the results are fantastic.

As to the comment from the other reviewer, for US customers, this won't be a problem.