The Book of Ice Cream and Sorbets

In its roughly 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes. This installment, the Book of Ice Creams and Sorbets, is divided into chapters dedicated to ice creams (roughly the first half of the book), sorbets (roughly a third) and shorter sections dealing with ice cream cakes, concoctions, cups, decorating, sauces and serving suggestions. Each of the two main chapters starts with a brief introduction into the basic how-tos of making ice cream and sorbets, the necessary equipment, developing time, storage and serving suggestions. All basic ice cream and sorbet flavors, frozen yogurts, parfaits and other classics such as banana split, chocolate cream sauce, cassata, Grand Marnier, brandy and rum sauces, meringues, toffeed strawberries and vanilla cream sauce appear next to unique recipes such as black cherry cream, Japanese green tea ice, crème de menthe and orange sorbet, coconut banana cream, ginger mandarin liqueur sorbet, raspberry gateau, fruit and nut ice cream, grapefruit and vodka sorbet, rhubarb parfait, muesli and honey ice cream, port and lemon sorbet, pear and Pernod ice, and tomato and basil sorbet. From apricot ice cream to watermelon sorbet and white chocolate ice cream, this collection of recipes is a great introduction to the endless possibilities of making delicious ice creams and sorbets - and at a relative bargain price, to boot. Also recommended: this series' installments on chocolates and petits fours, cookies, preserves and afternoon tea. Also recommended: Around the World Cookbook Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery) Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World On Cooking: A Textbook of Culinary Fundamentals (4th Edition) Textbook only Joy of Cooking: 75th Anniversary Edition - 2006

The sorbet recipes in this book are fabulous. They are very simple to follow and require very little special equipment. They are low fat and delicious. I wouldn't buy this book just for the ice cream recipes - there are just a few.