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| Ice Cream!: The Whole Scoop | 
 enlarge | Author: Gail Damerow
Publisher: Glenbridge Publishing, Ltd.
Category: Book
List Price: $26.95
Buy Used: $5.00
You Save: $21.95 (81%)
New (3) Used (16) from $5.00
Avg. Customer Rating:  6 reviews
Sales Rank: 501363
Media: Hardcover
Number Of Items: 1
Pages: 384
Shipping Weight (lbs): 2.5
Dimensions (in): 10.4 x 7.3 x 1.4
ISBN: 0944435092
Dewey Decimal Number: 641.862
EAN: 9780944435090
ASIN: 0944435092
Publication Date: September 1998
Availability: Usually ships in 1-2 business days
Condition: missing d/j, o/w vg+
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| Also Available In:
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| Similar Items:
| • | Ben & Jerry's Homemade Ice Cream & Dessert Book | | • | The Complete Idiot's Guide to Homemade Ice Cream (Complete Idiot's Guide to) | | • | Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments | | • | Frozen Desserts: The definitive guide to making ice creams, ices, sorbets, gelati, and other frozen delights | | • | The Ultimate Ice Cream Book: Over 500 Ice Creams, Sorbets, Granitas, Drinks, And More |
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| Editorial Reviews:
Product Description
Ice Cream! The Whole Scoop, is an in-depth definitive book about the great American passion. Designed to take the mystery out of making ice cream but not the magic, this delightful book is not just a cookbook but a "how-to" guide for ice cream makers. Ice cream lovers will find hundreds of recipes from creamy-rich gourmet ice cream to healthful yogurt to crisp tart sorbets. Part One, "Freeze It," offers recipes for every sort of frozen dessert, including not just dairy ice creams, sherbets and frozen yogurts, but also non-dairy delights such as French sorbets, Italian sorbetti, and rice-based and soy-based ice creams. Part Two, "Perfect It," offers an in-depth explanation of the variables influencing ice cream quality including the ingredients used, the way they're mixed, and how they're frozen and stored. Detailed instructions are offered on how to develop, evaluate, and perfect new flavors. Part Three, "Embellish It," offers tantalizing suggestions for al! l occasions including combining eye-appealing colors with taste-tingling flavors to create swirled marbles, layered rainbows or molded bombes. Ice Cream concludes with three indispensable appendices: an alphabetical reference of two hundred formulas for creating new flavors, a glossary of ice cream lovers' jargon; and sources for specialized equipment and hard-to-find supplies. Ice Cream! is truly The Whole Scoop.
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| Customer Reviews: Read 1 more reviews...
Great Book October 3, 2008
Ice Cream!: The Whole Scoop Covers all types of ice cream, still freeze and churned. Includes much background information. So far every recipe I have tried has been perfect.
Good ice cream book that covers alot July 2, 2008
This is a great book for those starting out to make ice cream. It pretty much covers all topics and gives lots of recipes. Easy to read and use.
Informative, Complete, great recipies February 5, 2006
7 out of 7 found this review helpful
This is a great book with everything you will want to know about frozen delights, whether made with an ice cream maker or not. Instructions enable you to be creative as well. The Apricot Ice recipie is my family's favorite from my ice cream maker and I've tried recipies from other books. This book is well worth the money!
the ice cream encyclopaedia June 22, 2002
9 out of 16 found this review helpful
This is the first book I read about ice cream. Almost any imaginable topic is discussed in it: how to freeze, the sorts of ice, sorbet, punch, ice cream, frozen yogurt, ice cream for restrictive diets, soy ice cream, flavors, sweetening, smooth texture, trouble shooting etc etc...). I have not yet tried the recipes but I'll give it a try. This is a most complete book that I recommend to all, whatever sort of ice cream you like.
THE ONLY BOOK YOU NEED ON ICE CREAM August 23, 2000
52 out of 52 found this review helpful
This book is FABULOUS if you want to learn about Ice Cream as well as make it. The author provides the background information that many a cookbook leave out so that you can understand and even troubleshoot your creations. She explains what stabilizers, emulsifiers and other ingredients do for ice cream and even includes a section the various machines available.She includes ice cream recipies for those with dietary restrictions, soy milk, rice milk, yogurt, ices etc. as well as sherberts, sorbets, gelatos etc. There is an exhaustive "chart" which will cover just about any ingredient you can think of adding to your ice cream which gives you quantities for you to use. The author tested recipes are simple and easy to follow and those that I have tried are great. I own many ice cream books, but if I were to recommend one book on ice cream, this would be it. This is the true bible of Ice Cream books, there is no other so complete.
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