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The Ice Cream Book: Over 400 Recipes - Degouy, Louisp
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A master chef introduces the fundamentals of frozen desserts - use of milk and cream, operating hand freezer or refrigerator, more. Hundreds of recipes include bombes, frappés, ices, mousses, parfaits, sherbets.

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Produktbeschreibung
A master chef introduces the fundamentals of frozen desserts - use of milk and cream, operating hand freezer or refrigerator, more. Hundreds of recipes include bombes, frappés, ices, mousses, parfaits, sherbets.
Autorenporträt
Louis Pullig De Gouy (1876-1947) served as apprentice to his father, who was the Esquire of Cuisine at the court of Austria and Belgium. Best known for his 30-year career at New York City's Waldorf Astoria, he was a founder of Gourmet magazine and the author of 16 cookbooks.