Sometimes you just cannot beat a frozen sweet treat - popular with all the family, beautiful to behold and delicious to eat - and here Paul Gayler gives you his personal selection of the very best, from the rich and popular classics, to the delicate, refined and refreshing.
Here is a collection with something for everyone. It includes a step by step guide and stunning photography on how to produce the perfect ice creams and sorbets either by hand or machine.
Each recipe highlights the importance of choosing the most decadent ingredients in order to produce perfect classics such as Fudge Brownie Ice cream, Rich Chocolate Ice cream and new and exotic flavours such as Sweetcorn Ice Cream, Goat's Cheese Ice cream, or lighter, more delicate combinations like Fennel Sorbet, Coconut Milk, Yoghurt and Red Chilli Sorbet.
The book also includes a selection of sauces and unique serving suggestions, which complete Paul Gayler's ice cream-making masterclass.
About the Author
Paul Gayler is executive chef at the Lanesborough Hotel in London. His earlier books for Kyle Cathie, which include Paul Gayler's Sauce Book, World in Bite Size, Pure Vegetarian, Hot! Hot! Hot! and Flavours of the World, have been translated into 10 languages and sold over 500,000 copies worldwide. Paul has appeared on BBC2's Saturday Kitchen and Radio 4's VegTalk, as well as being a judge on ITV's Chef of the Year.
Number Of Pages: 112
Published: 16th April 2009
Dimensions (cm): 21.0 x 16.2 x 1.7
Weight (kg): 0.426