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The Ice Creamery Cookbook: Tips for Every Motorcyclist

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Notă GoodReads:
en Limba Engleză Carte Hardback – August 2014
"The Ice Creamery Cookbook" features more than 40 tempting recipes for a wide range of frozen desserts from the traditional to the unexpected. With tips for using either homemade or store-bought ingredients to personalize your desserts; delicious sauces, cones, and toppings; creative serving options; and inspired mix-and-match suggestions; the possibilities are endless.
Served in a bowl or cone, sandwiched between two cookies, or whirled into a refreshing shake, homemade ice cream, gelato, frozen yogurt, sorbet, granita, and others are always welcome treats. The recipes inside will please ice cream-lovers of all ages. The first chapter covers the basics: tempting recipes for homespun delights. The next chapter offers easy recipes for homemade accompaniments, such as cones, cookies, sauces, and toppings to enhance your chilly treats. The book concludes with a tempting selection of composed desserts, from soda fountain-style milkshakes to crowd-pleasing ice cream sandwiches, to kid-friendly sundaes using the recipes from the earlier chapters or, for the busy cook, purchased components from the store. With this beautifully photographed book as your inspiration, you can make frozen confections that will have everyone screaming for more!
Sample TOC
Basics
Old-fashioned Ice Creams
Authentic Gelatos
Creamy frozen yogurts
Fruity sorbets
Icy Granitas
Embellishments
Crisp cones
Cookies & brownies
Gooey sauces
Tempting fruit toppings & fluffs
Nutty treats
Sugared zests & petals
Frozen concoctions
Sundaes & splits
Cones & cookie bowls
Ice cream sandwiches & cookie pops
Old-fashioned milkshakes & malts
Semifreddos and frozen souffles
Ice cream bar with mix-ins
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Specificații

ISBN-13: 9781616286842
ISBN-10: 1616286849
Pagini: 111
Dimensiuni: 215 x 244 x 17 mm
Greutate: 0.67 kg
Editura: Weldon Owen
Locul publicării: San Francisco, United States

Notă biografică

Shelly Kaldunski is a cookbook author, baking and pastry arts instructor, food stylist, and consultant based in Northern California. As a pastry chef, Shelly baked in restaurants in San Francisco before a stint as food editor at Martha Stewart "Living."