Ice creations / by Christophe Declerq ; photography Lennen Descamps.

ISBN:

9789401404020

Title:

Author:

Declerq, Christophe, author

Personal Author:

Declerq, Christophe, author

Physical Description:

190 pages : illustrations (colour) ; 28 cm.

Contents:

Machine generated contents note: Basic ingredients: specifications -- Ice Cream -- Balancing an ice cream recipe -- Preparing an ice cream mix -- Basic recipes -- Sorbet -- Balancing a sorbet recipe -- Preparing a sorbet mix -- Basic recipes -- Semifreddo -- Ice cream parfait -- Ice cream mousse -- Ice cream souffle -- Finishing Techniques -- Finishing techniques with soft meringue -- Finishing techniques with a glaze or thickened coulis -- Finishing techniques with marzipan -- Finishing techniques with biscuit or biscuits -- Finishing techniques with chocolate -- Ice Cream Desserts -- Ice Cream Lollies -- Ice Cream Chocolates -- Sauces.

Subject Term:

Frozen desserts.

Format:

Books

Publication Date:

2013

Publication Information:

Tielt

Lannoo,

2013.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.862 DEC	Not for loan	1	Standard shelving location	Searching... Unknown

Bound With These Titles

On Order

Summary

In Ice Creations, master chef Christophe Declercq shares his secrets on how to make the perfect frozen desserts, illustrating more than 60 original recipes. The book shows a variety of ice creations, always innovative, creative and surprising, with useful information on the different basic ingredients (and how they interact) in order to make your own varieties. Next to ice cream recipes, there are also recipes for ice parfait, ice mousse, ice souffle, ice cakes and a lot of techniques for finishing your creations. The clear step-by-step photography shows you how to create these delicious dishes in your own kitchen, and the beautiful photographs of the end results are sure to make your mouth water. AUTHOR: Christophe Declercq teaches "banquet and ice cream" at the bakery, butchery and hotel school Ter Groene Poorte in Bruges; one of the most renowned schools in Europe. He is the author of numerous books on ice cream and desserts. SELLING POINTS: *A book for the professional ice cream-maker as well as the hobby cook; step-by-step photography accompanies the 60 frozen dessert recipes, all by world-renowned chef Christophe Declerq 200 colour photographs