Lou Seibert Pappas
Sorbets and Ice Creams
Chronical Books, 1997, ISBM 0-8118-1573-0, 96 pages
Summary:
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.
Critique:
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.