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This is the definitive guide to choosing and using your ice cream maker, with step-by-step instructions for both freezer-aided and free-standing machines. It includes 150 recipes, ranging from delicious vanilla ice cream to refreshing mango and passion fruit gelato, with a wealth of iced desserts, such as bombes, terrines and hot puddings with ice cream inside. Cream-free, low-fat and low-sugar ices and refreshing iced drinks are also included. A comprehensive reference section gives advice on equipment and techniques; and gives ideas for presentation, including baskets, cones, toppings and sauces. It features 850 glorious pictures by top food photographers, including step-by-step details and stunning final results. There is something irresistible about a dish of home-made ice cream that makes it impossible to refuse. Be it a simple scoop of vanilla or a sumptuous rippled chocolate terrine, ice cream has long been a well-loved treat. And if you own an ice cream machine, such treats are always available. This comprehensive book explains all you need to kw, with full coverage of basic techniques, and a fascinating history of ice cream. There are everyday treats, iced desserts for special occasions, and cream-free, low-sugar and low-fat recipes. With 150 beautifully illustrated easy-to-follow recipes plus variations, the opportunities for tempting creations are almost endless.
Joanna Farrow is a freelance food writer who has contributed articles to various magazines and written a number of cookbooks ranging from fish and shellfish to bread, cakes and chocolate. Sara Lewis is a freelance food writer and food stylist who contributes regularly to magazines such as Take a Break. She has written books on subjects ranging from bread and quick cakes to recipes for children.