Subject
Frozen desserts Books
Best books
S. T. Rorer
Ice Creams, Water Ices, Frozen Puddings Together with Refreshments for all Social Affairs
"Ice Creams, Water Ices, Frozen Puddings Together with Refreshments for all…" by Mrs. S. T. Rorer is a culinary guide focused on frozen desserts and refreshments, likely written in the late 19th century. The book serves as a comprehensive collection of recipes providing detailed instructions on how to create a range of delightful frozen treats, including various types of ice creams, water ices, and assorted puddings, while also suggesting refreshing accompaniments suitable for social gatherings. The opening of the book features a foreword that sets the stage for the recipes to follow, emphasizing the importance of quality ingredients—particularly cream—and providing practical advice for achieving the best results in making ice creams, including tips on freezing techniques and ingredient combinations. The author discusses the challenges of obtaining good cream and offers alternatives such as using condensed milk or even olive oil in lieu of cream. This section establishes a clear focus on practical kitchen techniques, setting a welcoming tone for readers, whether they are seasoned cooks or novices eager to explore the art of frozen desserts.
Elizabeth Douglas
The pudding and pastry book
"The Pudding and Pastry Book" by Elizabeth Douglas is a culinary guide focusing on desserts and sweet dishes, likely written in the late 19th century. This book offers a collection of carefully curated recipes that emphasize simplicity and delightful quality, aiming to capture the essence of classic puddings and pastries. It serves as a resource for both novice and experienced cooks looking to enhance their repertoire of sweet treats. The opening of the work presents a preface and table of contents that sets the stage for what readers can expect. In the preface, the author outlines the book's focus on a curated selection of sweet recipes, highlighting the importance of using specific utensils like French white fire-proof dishes for optimal results, and emphasizing techniques such as proper measuring and preparation methods. The table of contents follows, listing various sweet dishes such as milk puddings, custards, jellies, and pastries, with specific recipes that promise to delight any dessert lover. This introduction provides a clear insight into the structured and practical approach of the book, appealing to those interested in mastering dessert-making techniques.
Anonymous
Secrets of Making Frozen Desserts at Home: 150 Tested Recipes Easier, More Economical, More Delicious
"Secrets of Making Frozen Desserts at Home: 150 Tested Recipes" by Anonymous is a comprehensive cookbook focused on the delightful world of frozen desserts, likely written during the mid-20th century. This practical guide encompasses a vast array of recipes, highlighting techniques for making various frozen treats, such as ice creams, mousses, sorbets, and parfaits. The book presents an accessible approach for home chefs looking to create delicious frozen confectionaries without reliance on commercial products. The book features a wide variety of recipes, providing detailed instructions for concocting frozen delights, complete with unique flavor combinations and textures. Readers can find recipes for everything from standard vanilla and chocolate ice creams to more inventive variations like Ginger-Orange and Butter Brickle Mousses. The guidelines also touch upon essential techniques like packing ice and salt for freezing, garnishing, and serving suggestions, ensuring that the dessert will be not only tasty but visually appealing as well. This cookbook is perfect for anyone eager to explore homemade frozen desserts, offering delicious recipes that are economical and easier to prepare than one might expect.
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