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The Ice Cream Book: Over 400 Recipes

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A master chef - and one of the founders of Gourmet magazine - introduces the fundamentals of making frozen desserts, covering the use of milk and cream, operating a hand freezer or a refrigerator, blanching nuts, preparing fruits, and many other procedures.

Each chapter presents several recipes for a different kind of ice cream, accompanied by thorough instructions.

Hundreds of treats include mouth-watering bombes, coupes, frappes, ices, mousses, parfaits, and sherbets.

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Product Details
Dover Publications Inc.
0486832325 / 9780486832326
Hardback
641.862
28/06/2019
United States
256 pages
160 x 240 mm, 470 grams