Features common to each volume:

• Each of these books contains beautiful step-by-step color photos of the techniques taught, as well as of the finished pieces on display.
• Formulas and recipes are in tabular form, with ingredients given in metric units.
• All books in this series are simultaneously in English and in French.

Les Recettes Glacées:
Ice Creams and Iced Desserts
by l'École Lenôtre

An introduction to the world of ice cream and iced desserts, this book reveals the creative potential of the subject.

The recipes are original, colorful, and artistic. Mouthwatering presentation is demonstrated for all recipes, including all of the finishing touches.

The technology is described in detail, covering everything from hygiene and bacteriological control, labeling, raw materials, stabilizers, emulsifiers, flavorings, to calculation of sweetening power, % margin of fruits in sorbets, and more.

Contents

• The Technology of Ice Cream and Iced Products

• Basic Recipes

• Ice Cream Mixes

• Sorbet Mixes

• Ice Sweets

• Ice Cups

• Ice Dishes

• Glossary

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