About Ices Jellies & Creams

Discover the exquisite world of frozen desserts with About Ices Jellies & Creams by Henry G. Harris. Published in 2005 by Kegan Paul, this captivating hardback spans 200 pages and invites readers to indulge in the delightful possibilities of fresh fruits, juices, syrups, liqueurs, and creams.

Harris expertly guides you through a tempting array of 'water ices,' the predecessors of modern sorbets, while also exploring the rich and creamy textures of both cream ices—those made with cream and those with a custard base. Whether you are a seasoned chef or an enthusiastic home cook, this book offers a treasure trove of recipes and techniques that will elevate your dessert-making skills.

Perfect for anyone passionate about cooking, About Ices Jellies & Creams is a must-have addition to your culinary library. Dive into the art of creating delightful frozen treats today!