Henry G. Harris, S. P. Borella

About Ices Jellies & Creams (eBook, PDF)

• Format: PDF

Produktbeschreibung

The growing concern about the importance of pure and proper ingredients in ice cream and the rediscovery of the joys of jellies and gelatin desserts of all kinds has prompted the reissue of this rare classic text. Written by the authors specifically to remind readers of the unique and inimitable delights that are only to be achieved by using fresh fruits and juices, syrups, liqueurs and creams, it shows what a delicious variety of iced treats were once widely available, and can still be made quickly and easily today. The books begins with an exceptional selection of 'water ices' as sorbets were once known - lime, tangerine, apple, millefleur, pistachio, white raspberry, muscat and many more.

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Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 200
• Erscheinungstermin: 28. Oktober 2013
• Englisch
• ISBN-13: 9781136184253
• Artikelnr.: 46883268

Autorenporträt

Harris

Inhaltsangabe

All about Ices
Ices
Ice
Salt
Freezers
Conservators
Freezing of Ices
Section I- Water Ices
Granita or Granito
Section II Cream Ices
Section III Dessert Ices
Syrup for Souffle
Bombes
Section IV About Jellies and Creams
Jelly Bags
Calves' Feet Jelly Stock
Gelatine Jelly Stock
Gelatine and Isinglass
To Clarify Isinglass
Decorated Moulds
Colouring Jellies
Fruit Jellies
Simple Syrup
Aspic Jelly
Section V Creams
Creams
Whipping Cream for Moulds
Melting Isinglass and Gelatine
Charlottes of Cream
Fruit Creams
Creams
Ambassador Cream
Pompadour Cream
Italian Cream
Victoria Cream
Section VI Jams and Conserves
Fruit Jams
Fresh Jams
Jellies
Marmalade
Fruit Pastes
Pulps
Peels
Marrons Glace
Angelica
Compote
Cups
Lemonades
Index.