Lou Seibert Pappas

Sorbets and Ice Creams

Chronical Books, 1997, ISBM 0-8118-1573-0, 96 pages


After a brief introduction and history (in which common ice cream history myths are repeated), this book has a short section on making ice cream, the ingredients, and ice cream makers. The bulk of the book is recipes, broken down into three sections: Ices Sorbets, Granitas, and Frozen Yogurt; Ice Creams and Gelatos; Forzen Mousses, Parfaits, and Bombes.


A nice little recipe book, with many pictures and an interesting selection of recipes (although I haven't tried any yet). The recipes look a bit harder to make than those that appear in some other books.