Art Nr.: 1910690465
ISBN 13: 9781910690468
Subtitle: The Definitive Guide
Release year: 2017
Published by: Grub Street Publishing
Cover: Taschenbuch
Cover Format: 256x234x27 mm
Pages: 336
Weight: 1375 g
Language: Englisch
Author: Robin Weir
Description Now issued in a paperback edition, it includes more than 400 recipes covering ice creams, gelato, parfaits, biscuits, and alternatives for diabetics and vegans. 'They have come up with what I think is the really definitive book on the subject' Delia Smith Information of Author The authors wrote Ices the definitive guide as Caroline Liddell and Robin Weir since their last book they have married and now write as Caroline and Robin Weir. Caroline has spent her entire life teaching, writing and photographing food in her own right as well as for some of the most highly regarded names in food and is the author of several other cookbooks. Robin is the managing director of a pharmaceutical distribution company and is a director of The East India Company. He demonstrates and lectures all over the world about ice-cream making from the 17th century up to the present day. He is acknowledged as one of the foremost experts on ice cream and is also the author of The Compleat Mustard, co-written with Rosamond Man. Caroline and Robin have a vast collection of ice-cream books, prints, machines, equipment, ephemera and memorabilia. The authors live in West London. Kurzbeschreibung Titel: Ice Creams, Sorbets and Gelati, Untertitel: The Definitive Guide, Einband: Taschenbuch, Autor: Robin Weir, Verlag: Grub Street Publishing, Sprache: Englisch, Seiten: 336, Maße: 256x234x27 mm, Gewicht: 1375 g, Verkäufer: Wegmann1855 Powered by INFORIUS