Hans W. Leibheit

Ices and Sorbets

Foulsham, 1993, Gourmet Cookshelf Series, ISBN 0-572-01824-X. 48 pages.

Summary:

This small book begins with a brief history of ice cream (most of which is probably myth), briefly discusses a few basics, a bit about machines, a provides a few tips on serving ice cream. The bulk of the book (about 40 pages) is recipes.

Critique:

A small book with lots of pretty pictures. A reasonable number of recipes for a book this size, but I haven't tried any of them. Most of the recipes are for ices and sorbets, but there are a reasonable number of ice cream recipes, too.