Book of Ices, including Cream and Water Ices, Sorbets, Mousses, Iced Souffles, and various Iced Dishes.

From Marshall's School of Cookery, a nineteenth-century institution in Central London, comes this practical guide to making more than one hundred cream ices and sorbets, with detailed description of preservation technique. Illustrated with line drawings of available mould shapes.

Author: A. B. Marshall
Publisher: Impala
Published: 11/15/2006
Pages: 92
Binding Type: Paperback
Weight: 0.32lbs
Size: 9.00h x 6.00w x 0.22d
ISBN13: 9781905530083
ISBN10: 1905530080
BISAC Categories:
- Cooking | Courses & Dishes | Desserts
- Cooking | Methods | Special Appliances
- Cooking | Specific Ingredients | Dairy

This title is not returnable