by Jane Suthering

Demonstrates the immense variety of desserts that can be made, from simple sorbets and ice creams, through creamy mousses and luscious fruit desserts, to sumptuous pastries and gateaux.

The book is divided into five chapters, graded according to the degree of coldness at which the recipes should ideally be served:

1. Frozen Assets: Contains a selection of delicious and unusual recipes for ice creams, sorbets and water ices, as well as many ideas for presentation.

2. On the Rocks: Recipes for frozen desserts that are best served straight from the freezer, or that require freezing during some stage of preparation.

3. In the Cooler: These desserts require chilling in order to set or, in the case of cread-based desserts, to produce the desired final texture. Most are based on custard, cream, gelatin or fresh fruit.

4. Cold Comfort: Many desserts that should be kept refrigerated before serving, such as gateaux that are decorated with fresh cream, meringues, or pies.

5. Room Temperature: Pastries that form a shell for all kinds of fillings comprise a major part of this chapter, or desserts that are made fresh and served when cool.

Throughout the book, the finished desserts have been photographed in full color, creating a great visual source book of ideas.

click here to see books • videos • cd-roms of related interest