Ice creams, sorbets & gelati : the definitive guide
(Book)

Book Cover
Contributors
Weir, Robin, author.
Status
Geneva Public Library - Second Floor Nonfiction
641.862 WEI
1 available

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LocationCall NumberStatus
Geneva Public Library - Second Floor Nonfiction641.862 WEIAvailable

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Format
Book
Physical Desc
336 pages : illustrations (chiefly colour) ; 26 cm.
Language
English

Notes

Bibliography
Includes bibliographical references (pages 328-329) and index.
Description
The book has over 400 recipes covering ice creams, gelato, graniti, bombes, parfaits, instructions on making wafers, biscuits, punches, even ice creams for diabetics and vegans. All the recipes are written in the clearest terms in Metric and Imperial weights and measures. There are also revelations on the history of ice cream as well as the origin of the ice cream cone, plus dozens of new pictures and illustrations from the author's constantly expanding collection.

Citations

APA Citation, 7th Edition (style guide)

Weir, C., & Weir, R. (2017). Ice creams, sorbets & gelati: the definitive guide (Paperback edition.). Grubb Street.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Weir, Caroline and Robin, Weir. 2017. Ice Creams, Sorbets & Gelati: The Definitive Guide. London: Grubb Street.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Weir, Caroline and Robin, Weir. Ice Creams, Sorbets & Gelati: The Definitive Guide London: Grubb Street, 2017.

MLA Citation, 9th Edition (style guide)

Weir, Caroline,, and Robin Weir. Ice Creams, Sorbets & Gelati: The Definitive Guide Paperback edition., Grubb Street, 2017.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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