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The Ultimate Frozen Dessert Book
A Complete Guide to Gelato, Sherbert, Granita, and Semmifreddo, Plus Frozen Cakes, Pies, Mousses, Chiffon Cakes, and More, with Hundreds of Ways to Customize Every Recipe to Your Own Taste

by Bruce Weinstein and Mark Scarbrough

 

The Ultimate Frozen Dessert Book Frozen desserts are not only fun to eat; they're a joy to make, transforming a few basic ingredients into a marvel of color and flavor. Now Bruce Weinstein and Mark Scarbrough, the maestros of marvelous home cooking, share hundreds of ways to chill with perfection in The Ultimate Frozen Dessert Book: A Complete Guide to Gelato, Sherbert, Granita, and Semmifreddo, Plus Frozen Cakes, Pies, Mousses, Chiffon Cakes, and More, with Hundreds of Ways to Customize Every Recipe to Your Own Taste.

Like the other titles in the highly popular, user-friendly Ultimate series, The Ultimate Frozen Dessert Book presents a range of recipes in a handy alphabetical format, from Almond Gelato to Watermelon Granite and Zabaglione Semifreddo, accompanied by interesting lore and friendly tips throughout. Featuring every frozen wonder except ice cream (turn to The Ultimate Ice Cream Book for that), this is the one-stop source for ice-cold treats in dozens of flavors, including:

  • Gelato, the velvety Italian custard made with whole milk and egg yolks
  • Sherbet, the eggless Middle Eastern refresher that showcases a variety of fruit purées
  • Granita, a simple shaved-ice dessert that gives center stage to fresh fruit (as well as a few beverages, such as champagne)
  • Semifreddo, the decadent marshmallowy frozen cake
  • Other stunning frozen desserts, ranging from dinner-party-worthy Frozen Bavarian Cream Pie to whimsical Sundae Cones, drizzled with caramel and hot fudge sauce before being rolled in sprinkles.

As always, Weinstein and Scarbrough offer dozens of ways to tailor the recipes according to specific tastes, with ingredient additions such as chopped fresh mint leaves as part of the purée for Raspberry Sherbet or marshmallows and nuts to transform Chocolate Gelato into Rocky Road.

And this is not just a summertime cookbook; selections such as eggnog, pumpkin, and chestnut gelati will keep The Ultimate Frozen Dessert Book on the countertop year round.

From sinfully rich Frozen Mississippi Mud Pie to soothing Honey Gelato, Weinstein and Scarbrough have churned up more than 500 delightful ways to put your troubles on ice.

About the Authors

Bruce Weinstein and Mark Scarbrough are regular contributors to many cooking and travel magazines, including Gourmet, Eating Well, Cooking Light, Weight Watchers' Magazine, and the Wine Spectator. Weinstein is the author of nine books, including Ultimate Ice Cream Book. Scarbrough writes the "Report from New York" for Passport Newsletter. They began their collaboration with The Ultimate Shrimp Book. They live and work in Manhattan.

 

Buy the Book!

 

The Ultimate Frozen Dessert Book
A Complete Guide to Gelato, Sherbert, Granita, and Semmifreddo, Plus Frozen Cakes, Pies, Mousses, Chiffon Cakes, and More, with Hundreds of Ways to Customize Every Recipe to Your Own Taste

by Bruce Weinstein and Mark Scarbrough
Morrow Cookbooks
256 pages; Paperback; $16.95; $23.95 (CAN)
ISBN: 0060597070
Information provided by the publisher.

 

The Ultimate Frozen Dessert Book

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This page created June 2005


 

 
 

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