256 pages. Overseas customers please note the book is heavy and will attract additional postage. "This is he definitive stepby-step guide to making ice creams, sorbets, granitas and iced desserts, in 800 photographs. It contains recipes for all the classic ice creams, such as vanilla, chocolate, raspberry, toffee, coffee, and rum and raisin, and also ideas for delicious new combinations of ingredients such as exotic mango and passion fruit gelato. You can discover how to make a wealth of elegant iced desserts, such as tortes, gateaux, bombes and terrines, unusual hot puddings with melting ice cream in the middle, and a range of light and refreshing iced drinks. A comprehensive reference section gives advice on equipment, including ice cream machines. It provides all the essential techniques, such as how to ripple, marble and layer ice cream, and ways to transform ready-made ice cream into irresistible treats. Whether it's a single scoop of vanilla ice cream in a cone or a sumptuous rippled chocolate terrine, ice cream has long been a well-loved treat. This irresistible book traces the origins and history of ice cream..." (sinatrarb)