About Ices Jellies & Creams
Regular price
€40.99
A01=Henry G. Harris
A01=S.P. Borella
Author_Henry G. Harris
Author_S.P. Borella
Castor Sugar
Category=JBCC4
Category=JHMC
Clear Jelly
Cream Ice
culinary chemistry
currant
dairy technology
double
Double Cream
eq_bestseller
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
eq_society-politics
fine
Fine Hair Sieve
flower
food science
fruit-based confections
gelatine desserts
hair
Hair Sieve
historical ice cream preparation
orange
Orange Flower Water
preservation methods
red
Red Currants
sieve
simple
Simple Syrup
syrup
Tangerine Oranges
Vanilla Sugar
Product details
- ISBN 9781138965713
- Weight: 453g
- Dimensions: 189 x 246mm
- Publication Date: 16 Nov 2016
- Publisher: Taylor & Francis Ltd
- Publication City/Country: GB
- Product Form: Paperback
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The growing concern about the importance of pure and proper ingredients in ice cream and the rediscovery of the joys of jellies and gelatin desserts of all kinds has prompted the reissue of this rare classic text. Written by the authors specifically to remind readers of the unique and inimitable delights that are only to be achieved by using fresh fruits and juices, syrups, liqueurs and creams, it shows what a delicious variety of iced treats were once widely available, and can still be made quickly and easily today. The books begins with an exceptional selection of 'water ices' as sorbets were once known - lime, tangerine, apple, millefleur, pistachio, white raspberry, muscat and many more.
