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The Ultimate Ice Cream Book: Over 500 Ice Creams, Sorbets, Granitas, Drinks, And More |  | Author: Bruce Weinstein
Brand: Harper Collins
Category: Book
List Price: $16.99
Buy Used: $3.31
as of 9/9/2010 23:21 EDT details
You Save: $13.68 (81%)
New (34) from $8.91
Seller: _beaglebooks_
Rating:  101 reviews
Sales Rank: 22038
Media: Paperback
Edition: 1st
Pages: 256
Number Of Items: 1
Shipping Weight (lbs): 0.9
Dimensions (in): 9 x 7.3 x 0.9
MPN: 0688161499
ISBN: 0688161499
Dewey Decimal Number: 641.862
EAN: 9780688161491
ASIN: 0688161499
Publication Date: June 2, 1999
Availability: Usually ships in 1-2 business days
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| Features:
| • | The Ultimate Ice Cream Book contains enough recipes to fill your summer days with delicious frozen | | • | Trade paperback, 256 pages | | • | Bruce Weinstein and Mark Scarbrough are the creators of the ten-volume Ultimate cookbook series for |
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Product Description
Ice cream lover's, The Ultimate Ice Cream Book is the last cookbook you'll ever need. Learn how to make over 500 ice creams, sorbets, gelatos, granitas and drinks with this well-researched and well-tested recipe book.
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| Customer Reviews:
Showing reviews 1-5 of 101
 Do NOT buy the Kindle version August 17, 2010
Dudette (Games4TV)
1 out of 2 found this review helpful
The book appears to have a lot of recipes, and I purchased it because of the good reviews. Unfortunately, Amazon mixes the reviews of the paper book (content) with the Kindle edition reviews. I got it on my iPad, and it is almost unusable because of horrible digital version implementation.
First, good luck finding what you want (or even what's here) without paging through the ENTIRE book. There is a high-level table of contents that just takes you to "Ice Cream Cones," "Ice Creams," "Sorbets and Granitas," "Ice Cream Toppings," "Ice Cream Drinks." There is no further granularity that that. ALL it would take to solve this would be a page behind each of the high-level pages with a list of the recipes in each section, each hot-linked to the recipe page. That would probably be a day's work, at most, including QA, if the publisher cared about the book having a value.
There is no usable index, either. Oh yes, there is an index, but it's not hot-linked to the recipes, nor is there any reference (like their "Location 447") and there are no page numbers, so it is absolutely useless. There is a "Searchable Terms" list, but it returns any reference to the term as "Location 281: (some text except)" which does not give you any context -- is it a recipe, or a variant, or a comment that 'this might be nice with ....'? How bad is this? Suppose you'd like some recipes for Vanilla Ice Cream: don't just try "vanilla" because you'll get a hit to every reference to vanilla in the book -- over 1,000. OK, try "vanilla ice cream" and it still includes about 30, many of them references in some other recipe to "or you could use a vanilla ice cream and ...." (which isn't linked to the vanilla ice cream either). It even will return the unusable un-linked index reference to vanilla ice cream.
But the worst of all is that the list of ingredients is on a separate page, linked from the instructions as "Recipe" (this Kindle version was obviously not prepared by a cook). There is no link-back from the ingredient list to the main portion of the recipe, except by the back arrow on the book navigation controls -- but don't turn the page, because you'll be on the ingredient list for a completely different recipe. Even worse, there are NO RECIPE TITLES on the ingredient list, so if you do page through the ingredients and see something interesting, you'll have no clue what recipe the ingredients are for.
Finally, one might suggest "well, why not download the sample first?" I did -- but the links to the ingredients list, search function, etc. are disabled, so only AFTER you have spent $11.99 do you find out how bad this electronic version really is.
I use my iPad a lot during cooking, and have favorite online recipes bookmarked. I had expected to have the same functionality, so I purchased the Kindle version. It was a really bad decision -- if you want this book, get the paper copy. This is the sort of book that gives electronic books a bad name. DO NOT BUY on the Kindle!
 Good Buy August 10, 2010
smw
This book was recommended to us by an employee at Bed Bath and Beyond as we were purchasing an ice cream maker. The best part about this book is that it gives lots of ideas for variations of each ice cream recipe. There is a recipe in here for everyone. So far we've made three recipes and all were very tasty.
Ice creams, gelatos, sorbets, oh my! July 10, 2010
Wayne P. Nicholson (Middle of Michigan)
1 out of 1 found this review helpful
I really like this cookbook and I've had enormous success with every single recipe. The latest was Raspberry Ice Cream, which was an interesting variant of technique (the egg yolks actually cook in the processor by drizzling boiling hot simple syrup over them... THEN comes the cream, etc...) -- delicious. As to reviews which bemoan the book's explanations of techniques, well, I didn't have that problem. Then again, I'm probably a fairly savvy cook, and it could be a challenge for a beginner. But in all, I give the book high marks -- every recipe in my Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker has worked beautifully.
 Meh. It's a Mediocre Book at Best July 1, 2010
J. Donnelly (Seattle, WA USA)
3 out of 9 found this review helpful
I really, REALLY wanted to like this book. I'm pretty obsessed with my ice cream maker this summer, creating all kinds of frozen goodies. I was appalled when I got this book and there were zero recipes for both gelato, or frozen yogurt. Whaaaaa? Seriously? In this day and age when gelato, and the healthier frozen yogurt are so popular, how does it not even get a mention? And honestly, avocado? I like the innovativeness of some of the flavors, but there are some that are pretty "out there".
My biggest beef with this book came with the Banana Ice Cream recipe on page 16. The recipe instructed you to make the custard, then add bananas and chill the whole mixture in the fridge overnight. Naturally, the next day, I had custard with a bunch of brown banana bits in it (as bananas are wont to do, when removed from their peel). Duh. I should have followed my instinct and not done this. So, I had to strain out the brown bits, and add new bananas, before freezing in the ice cream maker. The custard was still kind of brown, but definitely edible. Someone should have proofread these recipes.
The author does not explain the different between each "ice cream" recipe and it's "Philadelphia-Style" counterpart. What IS Philadelphia-Style? Did Philly suddenly develop an ice cream culture when I wasn't looking? I had to search the Web to get that kind of information which absolutely, without a doubt, should have been presented in this book. (Philly-Style is ice cream with no eggs.) How hard is it to mention that in the almost non-existent intro? There really isn't much explanation about what makes good ice cream, why one needs a food processor for everything (you don't), and why you need to boil milk first for many recipes (you do). I found myself wanting to take shortcuts, but inevitably sticking to the recipes, only to end up with brown bits in my custard.
Also, adding flour to ice cream is completely unnecessary. I've not seen this in any other ice cream book. Other such ingredients really made me shake my head and wonder where these recipes came from. A much, much better alternative is The Perfect Scoop from David Lebovitz. I got way better results and more of a variety from that book.
Simply amazing! June 20, 2010
Daniels Cortese
2 out of 2 found this review helpful
Let me start off by saying that I am a fervent cookbook collector AND a very active home cook/ baker. I have made many of the recipes in this book and they've all gotten raves. I was even able to substitute a bit in such ways as using soy cream instead of dairy cream, and the recipes still work!
The book doesn't have pictures, which I know annoys some, but I actually prefer it that way because that way there's more room for recipes. I also enjoy the "theme and variations" format because I'm always on the lookout for nifty ways to change up a recipe. I know some people are complaining about the variations because they're often simple, but personally I think it's nice to be reminded of all the small, subtle ways we can change recipes and create amazing flavor combinations.
Showing reviews 1-5 of 101
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