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4,4 sur 5 étoiles
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le 4 août 2001
Dan of West Hollywood has written a great & accurate review of this cookbook. I feel even more negatively than he about this book. I bought it because I was looking for an ice cream "Bible" cookbook. Maybe if you're a suburban soccer mom with a large team's worth of mouths to feed this would be a great book. But if you've been making ice cream for several yrs. & want to be challenged to greater heights of ice cream making; or you have a bit more sophisticated palette, I wouldn't buy this book.
Why are there no chocolate ice cream recipes asking for real chocolate (instead of cocoa)? Why do all vanilla recipes require liquid vanilla and not the far superior vanilla bean pod? Why do fruit recipes call for canned, rather than fresh fruit? Why does cherry ice cream call for cherry syrup, when a fresh cherry's natural juices make the best syrup you can buy? I could go on and on.
If you're getting started in ice cream making this book is a good start. If not, go elsewhere. BTW, I'm still looking for the ice cream bible so if anyone has recommendations...
Richard
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le 18 juin 2014
I have not used enough out of the book to review and give my opinion on yet! Yogurt comes out to hard.
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le 23 juillet 2003
It's a good thing I did not pay for this book or I would have returned it. Ice Cream should be made using only fresh ingredients and only those that are necessary to make good ice cream. The addition of flour to the recipe seems unnecessary to me. I have made several batches of ice cream without adding flour and they are very good, especially the mint chocolate chip.
This book is very disappointing! If I wanted unnecessary ingredients in my ice cream, I would continue to purchase my ice cream from the store.
0Commentaire3 sur 5 personnes ont trouvé cela utile. Cette évaluation a-t-elle été utile pour vous?OuiNonSignaler un abus