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The Ice Cream Bible | 
| Authors: Marilyn Linton, Tanya Linton
Brand: Marilyn Linton and Tanya Linton
Category: Book
List Price: $23.95
Buy New: $8.99
as of 9/6/2010 19:39 CDT details
You Save: $14.96 (62%)
Rating:  4 reviews
Sales Rank: 553189
Media: Paperback
Pages: 296
Number Of Items: 1
Shipping Weight (lbs): 1.3
Dimensions (in): 9.9 x 7 x 0.9
MPN: 0-7788-0179-9
ISBN: 0778801799
Dewey Decimal Number: 641.862
EAN: 9780778801795
ASIN: 0778801799
Publication Date: April 11, 2008
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| Features:
| • | Using the easy and delicious recipes in The Ice Cream Bible and an ice cream maker, home... | | • | 296 pages, softcover | | • | Dimensions: 10"H × 7"W |
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| Editorial Reviews:
Product Description
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. Mouthwatering recipes include: 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; and 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 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.
Marilyn Linton is a journalist, author and columnist who has written articles and books on food, lifestyle and health. Tanya Linton is a television producer and freelance writer on food and design.
296 pages, softcover
Dimensions: 10"H × 7"W
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| Customer Reviews:
Wonderful recipes for people who want "real" ice cream August 26, 2009
Dr. Ervin Nieves
6 out of 6 found this review helpful
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.
Covers the bases and then some July 1, 2008
Timothy J. Kropp (Washington DC)
4 out of 5 found this review helpful
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.
 the ice cream bible June 7, 2008
Jayme Kopelman (Sao Paulo, Brazil)
3 out of 8 found this review helpful
The lack of precise quantities or measurements is astonishing: 1 cup may have 250 ml,even 400 ml (see pg 24, granulated sugar), 200 ml,.... you choose. The first impression I had is that nobody made any review on the manuscrit. I don't recommend this book to my friends.
Jayme Kopelman Sao Paulo, Brazil
 Many great recipes July 8, 2009
Lee-Lee (NJ, USA)
0 out of 5 found this review helpful
After receiving an ice cream maker as a gift, I was looking for a good book to help me since I've never made ice cream at home. This had many good recipes for some delicious frozen desserts. However, many included eggs and things that I just didn't want to put in my ice cream. Some of the recipes were complicated - altho produced a delicious product if you wanted to put in the time and effort. Many recipes required cooking, which meant it had to cool so it was time consuming. There were little to no low-fat options given in the book and it was difficult to substitute lower fat options because the results would be totally different. If you're a "seasoned" ice cream maker, want to put in some extra time for truly quality ice creams, this is your book. If you're a beginner, want lower fat options or don't want to spend the kind of time required to make some of these recipes, this book may not be for you.
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