Jim Tarantino


Crossing Press, 1988, Specialty Cookbooks series, ISBN 0-89594-296-0, 170 pgs


The book begins with an introduction that repeats the ice cream myths of Marco Polo, Catherine de Medici, etc. It then gives a discussion of ingredients and equipment, methods for making and storing, and then a trouble shooting guide. Next comes a table, with suggestions for each sorbet as to whether it should be served as a Palate Cleanser, a First Course, or a Dessert.

Most of the book is devoted to recipes, which are divided into the following chapters: Fruit Sorbets; Sorbets from the Garden; Spirited Sorbets; Pantry Sorbets; Pure Fruit Ices; International Ices; and Serving Ideas, Garnishes, and Sauces.


An excellent choice for a Sorbet book, this book is filled with sorbet recipes. While I much prefer ice cream to sorbets, the recipes in this book are novel enough that the book is fun to skim through. I've only tried a few of the recipes, and in general, and like most sorbets, they're okay, but they'd be really good if they had a little cream in them. The exception is the mango sorbet, which is truely wonderful as a sorbet.