Title: Useful but not as a cookbook
Product review: 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 stabilizer. Even things like butterfat and powdered glucose seem pretty mysterious.If you're looking for sorbet recipes, I recommend Caroline Liddell, "Frozen Desserts," or Shona Poole, "Iced Delights."If you're looking for ice creams, I recommend Bruce Weinstein, "The Ultimate Ice Cream Book," or Marilyn Linton, "125 Best Ice Cream Recipes."I can't list my site here, but if you do a search on "ice cream bibliography" (with quotes like that), you may be able to find my annotated list of ice cream books and recipes.
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