Full Description
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.
Contents
All about Ices, Ices, Ice, Salt, Freezers, Conservators, Freezing of Ices, Section I- Water Ices, Granita or Granito, Section II Cream Ices, Section III Dessert Ices, Syrup for Souffle, Bombes, Section IV About Jellies and Creams, Jelly Bags, Calves' Feet Jelly Stock, Gelatine Jelly Stock, Gelatine and Isinglass, To Clarify Isinglass, Decorated Moulds, Colouring Jellies, Fruit Jellies, Simple Syrup, Aspic Jelly, Section V Creams, Creams, Whipping Cream for Moulds, Melting Isinglass and Gelatine, Charlottes of Cream, Fruit Creams, Creams, Ambassador Cream, Pompadour Cream, Italian Cream, Victoria Cream, Section VI Jams and Conserves, Fruit Jams, Fresh Jams, Jellies, Marmalade, Fruit Pastes, Pulps, Peels, Marrons Glace, Angelica, Compote, Cups, Lemonades, Index.
-
- 洋書電子書籍
- Formalisation Throu…
