All About Ices, Jellies, and Creams

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Price
$130.06
By
Routledge

General Information

The growing concern about the importance of pure and proper ingredients in ice cream and the rediscovery of the joys of jellies and gelatin desserts of all kinds has prompted the reissue of this rare classic text. Written by the authors specifically to remind readers of the unique and inimitable delights that are only to be achieved by using fresh fruits and juices, syrups, liqueurs, and creams, it shows what a delicious variety of iced treats were once widely available -and can still be made quickly and easily today. The books begins with an exceptional selection of "water ices" as sorbets were once known -lime, tangerine, apple, mille fleur, pistachio, white raspberry, muscat, and many more. Sorbets are increasingly popular, both for their clear taste and the fact that they are fat free. Then comes a section on granitas of a very sophisticated kind -roman punch, rum punch, and a sensational dry sherry granita. Section II starts wth cream ices of both kinds -those that use cream and those that have a custard base. Among the enticements on offer are raspberry and red currant ice cream, green tea ice cream, and a luscious almond praline cream ice. Iced souffles come next including caramel and the aptly-named souffle des anges, a heavenly confection of maraschino and orange-flower. Bombes feature next, with instructions on how to prepare such forgotten delights as Pompadour Bombe (coffee cream, strawberry cream, lemon water ice, tangerine water ice) and the irresistible Harlequin Bombe (green chartreuse cream and orange water ice). From the cold charms of ices the book moves on to the cool blandishments of jelly. The maraschino, cassis, and rose jellies, elegant vanilla and coffee jellies, and wonderful fresh fruit jellies to while the summer away -grape, cherry, peach, apricot, and white currant. Next come the jellied creams, justly beloved by the Victorians: succulent nectarine cream, cantaloupe melon cream, mirabel cream, mulberry cream, greengage cream, and many more. Then come the liqueur creams: chartreuse both green and yellow, pink maraschino cream, chestnut and caramel creams perfect for winter, and regal Victoria cream studded with jewel-like glace fruits. The book continues with a section on jams, preserves, and compotes, concluding with a section on wine cups and fruit beverages including refreshing cherryade, mille fruitade, and the ravishing Chianti cup -a holiday in a glass. Full directions are given for all recipes, and there is a detailed index. Affordable home ice cream making machines are now widely available, and for the creams and jellies no equipment is required except for a fridge. So buy this book and rediscover the lost world of ices, jellies, and creams.

Details

Author
S. P. Borella
Binding
Hardcover
Dewey Decimal Number
641
EAN
9780710307248
Edition
0
ISBN
0710307241
Label
Routledge
Languages
English
List Price
$170.00
Manufacturer
Routledge
Number Of Items
1
Number Of Pages
201
Product Group
Book
Product Type Name
ABIS_BOOK
Publication Date
2002-06-15
Publisher
Routledge
Studio
Routledge
Title
All About Ices, Jellies, and Creams

Latest reviews

In their book, "All About Ices, Jellies, and Creams", authors Henry Harris and S. P. Borella trumpeted a wakeup call to their fellow confectioners to turn away from the Evils of Artificial Ingredients and shoddy workmanship. They wrote:

"Our desire is to be helpful - not only to individuals, but to our trade as a whole. It is, however, to the younger members that we hope chiefly to appeal, for with them lies the trade's future. Those older ones, deeply set in their wicked ways, are largely past praying for."
"All About Ices, Jellies, and Creams" was first published in London by Maclaren & Sons, Ltd., in the early 1900s as part of the All About Confectionery Series. "All About Ices, Jellies, and Creams" reflected the authors' concern that only pure and proper ingredients be used in the manufacture of ice creams, jellies and gelatin desserts. Fresh fruits and juices, carefully prepared syrups, and the finest liqueurs and creams are called for to produce a delicious variety of iced treats with such exotic names as "Orgeat Water Ice", "Panachee Jelly", and Tangerine Orange Charlotte". The book contains over 500 enticing recipes for "water ices" (sorbets), granitas, cream ices (cream and custard based), iced souffles, bombes, jellies, jellied creams, liqueur creams, jams, preserves and compotes, wine cups and fruit beverages.

These, and hundreds more, were once widely available and now, thanks to a new digital facsimile printing of this classic work by Kegan Paul Press, these sweet treats can be enjoyed by a new audience. Full directions are given for all recipes, and there is a detailed index. However, the publisher has failed to insert a glossary to assist the modern reader in deciphering some of the less well-known ingredients. For example, what American pantry is stocked with Attar of Roses, Cedrati Water, or carmine?

By pricing this facsimile reprint at $110.00 US, the publisher is clearly targeting the culinary professional. Confectioners and chefs seeking ideas and recipes for fabulous desserts made from the purest natural ingredients will wish to add "All About Ices, Jellies, and Creams" to their bookshelves. Just be advised that the original is available from antiquarian booksellers for only $5.00 more than this facsimile reprint.

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