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Dana Cree is a James Beard-nominated pastry chef, and she doesn't just teach you how to make ice cream but why it works, meaning the chemistry behind fat, sugar, air and freezing temperature. Over a hundred recipes plus a walkthrough of how flavours are built and combined, along with a collection of mix-ins that do more than just sit there. The book is meant to make the reader self-sufficient, and it succeeds. If you've bought an ice cream maker and then discovered the result wasn't quite restaurant-grade, the answer is here.
Format: Hardcover
Number of pages: 240
Language: English
First published: 2017
