Food - Icecream, sorbet & gelato
Wine Diva cookbooks

Books – Food – Icecream, sorbet & gelato

Books 1 to 11 of 11 – Icecream, sorbet & gelato

Pops!  by Krystina Castella
Pops! introduces adults to a whole new Popsicle – one that is a fun, fashionable food. This original compendium includes more than 100 recipes for ice pops with unique tastes and flavour combinations, such as Sour Plum, Sweet Martini, Thai Iced Tea, and Blueberry Cheesecake-Popsicles that today’s grown-up kids will be proud to serve at their birthday gatherings, barbecues, and cocktail parties. And for those whose creative interests stretch beyond the kitchen and into the DIY realm, Pops! offers innovative techniques for making ice molds from found objects and for crafting silicone molds from small toys like army men and toy animals. Whether it’s a simple treat on a hot summer afternoon or an elegant finish to a special meal, Pops! presents

Paperback,  128 pp,  $26.95. Buy now

Getting Great Results from Your Ice Cream Machine  by Joanna Farrow and Sara Lewis
Ice creams and iced desserts are enduring family favourites and make ideal sweet treats at any time of the year. An informative introduction relates the history of ice creams, as well as information on the equipment and ingredients you will need, along with the basic techniques. Next come over 80 step-by-step recipes, ranging from classic ice creams, sorbets and water ices to innovative modern variations. Illustrated step-by-step with more than 550 stunning colour photographs, this book shows you how easy and satisfying it is to make fantastic home-made ice cream, whatever your tastes and dietary requirements.

Paperback,  160 pp,  $24.95. Buy now

Ice Creams & Sorbets: Cool Recipe  by Lou Seibert Pappas
Ice creams, frozen yogurts, and frosty fruity ices and sorbets – they’re all here – in this collection of fabulous recipes from confection expert Lou Seibert Pappas. You’ll enjoy a wealth of old-fashioned classic flavours such as vanilla bean, strawberry, and bittersweet chocolate and contemporary delights such as Lavender-Honey Ice Cream, Green Apple Sorbet, and Lemongrass-Wine Ice to sinfully delicious treats like White Chocolate-Framboise Truffle Gelato. Modern ice cream freezers take the work out of churning, and with Lou’s easy-to-assemble dishes, you’ll find that very little work makes a whole lot of yum. This book leads the way to screamingly delicious new-fashioned fun.

Hardback,   $20.95. Buy now

Serendipity Sundaes: Ice Cream Constructions & Frozen Concoctions   by Stephen Bruce
From the infamous New York store Serendipity 3 comes over 100 construction instructions for some truly spendiferous sundaes! Entertaining inspiration for creating your own versions of its world-famous towering treats at home. Sprinkled throughout the many easy recipes are morsels of the restaurant’s celebrity-studded history and candy-coloured personality. Wit and whimsy abound in the realm of Serendipity – there’s the Strawberry Fields Sundae, the Cheesecake Vesuvius, and the Outrageous Banana Split, to name but a few. Don’t forget the many melting sundae spinoffs either – the famous Frrrozen Hot Chocolate, Ice Cream Sandwiches, and Milkshakes.

Hardback,  128 pp,  $27.95. Buy now

Ice Cream  by Joanna Farrow, Sara Lewis
Over 70 delectable recipes for making a sensational range of classic and contemporary ice creams that features traditional favourites such as vanilla, chunky chocolate, strawberry, and classic coffee. Learn easy ways to make simple ice creams for summer – discover the techniques involved in creating impressive bombes, terrines and tortes, and master the trick of making hot ice cream desserts

Paperback,  96 pp,  $12.95. Buy now

Granita Magic  by Nadia Roden
Light, flavour-intense granitas are a great way to begin, refresh or end any meal. Here’s the first book of recipes for this glittering icy treat, that can be made with just a fork, a saucepan and a little spare space in the freezer. Sauternes granita spooned over fresh peaches is a grand dessert, while cucumber and mint makes an unexpected appetiser. Between courses, red pepper or lemon can refresh the palate. Coffee granita spooned onto a warm brioche is a classic Italian breakfast, while strawberry and champagne is a lovely aperitif before brunch. Accompanying each sparkling recipe are lively and playful designs created by Nadia Roden – an award-winning painter and textile designer as well as an accomplished cook. Charming and original.

Hardback,  112 pp,  $24.95. Buy now

The Ultimate Ice Cream Book  by Bruce Weinstein
The Ultimate Ice Cream Book contains enough recipes to fill your summer days with delicious frozen desserts — but after acquainting ourself with this book’s hundreds of tempting concoctions, you’ll want to use it every day of the year. With over 500 recipes, author Bruce Weinstein has put together the most comprehensive cookbook of its kind, covering just about every conceivable flavor of ice cream, sorbet, and granita; dozens of different recipes for shakes, malts, and other cold drinks; how to make your own ice cream cones; and toppings galore

Paperback,  298 pp,  $23.95. Buy now

Ice Cream and Frozen Desserts  by M. Stogo
This guide to the commercial production of ice creams and frozen desserts for retail or wholesale operations covers planning and starting up a business, marketing and merchandising, production and service. Describes everything a retail or wholesale producer needs to know about the frozen dessert business, from the concept and business plan to equipment and its operation, to marketing and merchandising. — Includes both of the main ice cream production processes — continuous freezing and batch freezing. — Contains nearly 500 recipes for ice cream, sorbet, frozen yogurt, and soft-serve products

,  560 pp,  $120.00. Buy now

Williams-Sonoma Collection: Ice Cream  by Mary Goodbody
Three new titles in this growing collection of cookbooks

,  120 pp,  $23.95. Buy now

Vice Cream: Over 70 Sinfully Delicious Vegan Delights  by Jeff Rogers
Yes, you can make creamy and delicious ice creams with vegan ingredients. Using nut milks for the milk and natural sweeteners such as maple syrup, Jeff Rogers creates an amazing selection. Chocolate, vanilla, mocha, blueberry, raspberry, lemon and strawberry icecreams provide a rich array of flavours. Includes a section on raw vice creams.

Paperback,  128 pp,  $18.95. Buy now

The Complete Idiot’s Guide to Homemade Ice Cream   by Dick Warren

Paperback,  280 pp,  $24.95. Buy now