The Ice Cream Book: Over 400 Recipes, Hardcover/Louis P. De Gouy

Descriere YEO:

The Ice Cream Book: Over - Disponibil la elefant.ro

Pe YEO găsești The Ice Cream Book: Over de la Dover Publications, în categoria Foreign Books.

Indiferent de nevoile tale, The Ice Cream Book: Over 400 Recipes, Hardcover/Louis P. De Gouy din categoria Foreign Books îți poate aduce un echilibru perfect între calitate și preț, cu avantaje practice și moderne.

Preț: 97.99 Lei

Caracteristicile produsului The Ice Cream Book: Over

• Brand: Dover Publications
• Categoria: Foreign Books
• Magazin: elefant.ro
• Ultima actualizare: 14-12-2024 01:34:24

Comandă The Ice Cream Book: Over Online, Simplu și Rapid

Prin intermediul platformei YEO, poți comanda The Ice Cream Book: Over de la elefant.ro rapid și în siguranță. Bucură-te de o experiență de cumpărături online optimizată și descoperă cele mai bune oferte actualizate constant.

Descriere magazin:
Description A master chef -- and one of the founders of Gourmet magazine--introduces the fundamentals of homemade frozen desserts with recipes for hundreds of mouthwatering treats. Louis P. DeGouy presents over 400 tried-and-true recipes for coupes, bombes, frapp s, ices, mousses, parfaits, sherbets, and ice creams, including almost 200 ice cream recipes for butterscotch, eggnog, lemon, mocha, peach, peanut, strawberry, vanilla, and other delectable flavors. Most of these recipes can be made with just an ordinary refrigerator-freezer, without the need for special attachments. DeGouy covers the blending of milk and cream, operating a hand freezer or a refrigerator, blanching nuts, preparing fruits, and many other procedures. Each chapter offers several recipes for a different kind of ice cream, accompanied by thorough instructions. And even if you don\'t care to make your own ice cream, you\'ll find a wealth of ideas for dressing up frozen desserts, from suggestions for simple sauces to recipes for baked Alaska and ice cream eclairs. About the Author Louis Pullig De Gouy (1876-1947) served as apprentice to his father, Jean H. De Gouy, Esquire of Cuisine at the courts of Austria and Belgium. Best known for his 30-year career at New York City\'s Waldorf Astoria, he served as Master Chef and Chef Steward in France, England, Spain, the United States, and many other countries. De Gouy was a founder of Gourmet magazine, and his 16 cookbooks cover everything from soup and bread to hamburgers and ice cream.