Ice Creams, Sorbets and Gelati
Regular price
€23.99
A01=Caroline Weir
A01=Robin Weir
Age Group_Uncategorized
Age Group_Uncategorized
Author_Caroline Weir
Author_Robin Weir
automatic-update
Category1=Non-Fiction
Category=WBVQ
COP=United Kingdom
dairy
Delivery_Delivery within 10-20 working days
dessert cookery
dessert recipe
desserts
eq_bestseller
eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
graniti
Ice Cream
Language_English
PA=Available
parfaits
Price_€20 to €50
PS=Active
softlaunch
Product details
- ISBN 9781910690468
- Dimensions: 228 x 225mm
- Publication Date: 29 Jun 2017
- Publisher: Grub Street Publishing
- Publication City/Country: GB
- Product Form: Paperback
- Language: English
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Caroline and Robin Weir’s book is the biggest selling book on ICES that has ever been published. It is universally regarded as the bible on the subject. Since its first publication, over a decade of research and millions of calories went into the new edition which was published in 2010. Now for the first time since then the book is being issued in a paperback edition.
Caroline has spent her entire life teaching, writing and photographing food in her own right as well as for some of the most highly regarded names in food and is the author of several other cookbooks. Robin is the managing director of a pharmaceutical distribution company and is a director of The East India Company. He demonstrates and lectures all over the world about ice-cream making from the 17th century up to the present day. He is acknowledged as one of the foremost experts on ice cream and is also the author of The Complete Mustard, co-written with Rosamond Man.
