☆ Joseph Aimar, Philip C. Abrami, Jacques Joubert ☆
| #10463015 in Books | 1997-11-20 | Original language:English | PDF # 1 | 12.13 x.75 x8.62l,.0 | File Name: 0471160660 | 192 pages
||2 of 2 people found the following review helpful.| Useful but not as a cookbook|By N. Gilbert|If you can find this book at a deep discount, it is worth buying for its breathtaking photos and diagrams of architectural constructions in ice cream and cake. The actual recipes, however, are based on French government formulas for professional "glaciers" (ice cream producers), and tend to include such ingredients as trimoline and|From the Publisher|In this volume, Aymar, Berne and Joubert reveal the basics of how to make mouthwatering ice creams and sorbets and then build them into 40 different exquisite constructions that are as seductive to the eye as they are to the palate.|
Sorbets and ice creams…simple ingredients with immense variety. The flavors, colors and shapes that are possible in the realm of froxen confections are an inspiration for creating new and different sundaes, layered desserts, log cakes and presentation pieces. Skill is required to make fixen desserts that are pleasing to the palate and daxxling to look at. Achieving this skill is the sign of a a great chef. Joseph Aimar Born in 1943 in Biot, near Nice, Joseph Aima...
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