The Book of Ice Creams and Sorbets

Rating:
Summary: Great introduction.
Review: In its roughly 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of Ice Creams and Sorbets, is divided into chapters dedicated to ice creams (roughly the first half of the book), sorbets (roughly a third) and shorter sections dealing with ice cream cakes, concoctions, cups, decorating, sauces and serving suggestions. Each of the two main chapters starts with a brief introduction into the basic how-tos of making ice cream and sorbets, the necessary equipment, developing time, storage and serving suggestions. All basic ice cream and sorbet flavors, frozen yogurts, parfaits and other classics such as banana split, chocolate cream sauce, cassata, Grand Marnier, brandy and rum sauces, meringues, toffeed strawberries and vanilla cream sauce appear next to unique recipes such as black cherry cream, Japanese green tea ice, crème de menthe and orange sorbet, coconut banana cream, ginger mandarin liqueur sorbet, raspberry gateau, fruit and nut ice cream, grapefruit and vodka sorbet, rhubarb parfait, muesli and honey ice cream, port and lemon sorbet, pear and Pernod ice, and tomato and basil sorbet.

From apricot ice cream to watermelon sorbet and white chocolate ice cream, this collection of recipes is a great introduction to the endless possibilities of making delicious ice creams and sorbets - and at a relative bargain price, to boot. Also recommended: this series' installments on chocolates and petits fours, cookies, preserves and afternoon tea.

Rating:
Summary: Great introduction.
Review: In its roughly 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of Ice Creams and Sorbets, is divided into chapters dedicated to ice creams (roughly the first half of the book), sorbets (roughly a third) and shorter sections dealing with ice cream cakes, concoctions, cups, decorating, sauces and serving suggestions. Each of the two main chapters starts with a brief introduction into the basic how-tos of making ice cream and sorbets, the necessary equipment, developing time, storage and serving suggestions. All basic ice cream and sorbet flavors, frozen yogurts, parfaits and other classics such as banana split, chocolate cream sauce, cassata, Grand Marnier, brandy and rum sauces, meringues, toffeed strawberries and vanilla cream sauce appear next to unique recipes such as black cherry cream, Japanese green tea ice, crème de menthe and orange sorbet, coconut banana cream, ginger mandarin liqueur sorbet, raspberry gateau, fruit and nut ice cream, grapefruit and vodka sorbet, rhubarb parfait, muesli and honey ice cream, port and lemon sorbet, pear and Pernod ice, and tomato and basil sorbet.

From apricot ice cream to watermelon sorbet and white chocolate ice cream, this collection of recipes is a great introduction to the endless possibilities of making delicious ice creams and sorbets - and at a relative bargain price, to boot. Also recommended: this series' installments on chocolates and petits fours, cookies, preserves and afternoon tea.

Rating:
Summary: If you love sorbets this is the book for you!
Review: The sorbet recipes in this book are fabulous. They are very simple to follow and require very little special equipment. They are low fat and delicious. I wouldn't buy this book just for the ice cream recipes - there are just a few.