Hello, My Name Is Ice Cream : The Art and Science of the Scoop: A Cookbook
by
Dana Cree
Book Details
Format
Hardback or Cased Book
ISBN-10
0451495373
ISBN-13
9780451495372
Publisher
Random House USA Inc
Imprint
Clarkson Potter
Country of Manufacture
CN
Country of Publication
GB
Publication Date
Mar 28th, 2017
Print length
240 Pages
Weight
1,098 grams
Dimensions
27.10 x 21.10 x 2.10 cms
Product Classification:
Desserts
Ksh 4,350.00
Re-Printing
Delivery in 14 days
5 copies in stock
Delivery Location
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Delivery in 14 days
Secure
Quality
Fast
With more than 100 recipes for ice cream flavors and revolutionary mix-ins from a James Beard-nominated pastry chef, Hello, My Name is Ice Cream explains not only how to make amazing ice cream, but also the science behind the recipes so you can understand ice cream like a pro.
Hello, My Name is Ice Cream is a combination of three books every ice cream lover needs to make delicious blends: 1) an approchable, quick-start manual to making your own ice cream, 2) a guide to help you think about how flavors work together, and 3) a dive into the science of ice cream with explanations of how it forms, how air and sugars affect texture and flavor, and how you can manipulate all of these factors to create the ice cream of your dreams.
The recipes begin with the basics—super chocolately chocolate and Tahitian vanilla—then evolve into more adventurous infusions, custards, sherbets, and frozen yogurt styles. And then there are the mix-ins, simple treats elevated by Cree''s pastry chef mind, including chocolate chips designed to melt on contact once you bite them and brownie bits that crunch.
Hello, My Name is Ice Cream is a combination of three books every ice cream lover needs to make delicious blends: 1) an approchable, quick-start manual to making your own ice cream, 2) a guide to help you think about how flavors work together, and 3) a dive into the science of ice cream with explanations of how it forms, how air and sugars affect texture and flavor, and how you can manipulate all of these factors to create the ice cream of your dreams.
The recipes begin with the basics—super chocolately chocolate and Tahitian vanilla—then evolve into more adventurous infusions, custards, sherbets, and frozen yogurt styles. And then there are the mix-ins, simple treats elevated by Cree''s pastry chef mind, including chocolate chips designed to melt on contact once you bite them and brownie bits that crunch.
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