Louisp Degouy

The Ice Cream Book: Over 400 Recipes

• Gebundenes Buch

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.

Produktdetails

• Verlag: Dover Publications Inc.
• Seitenzahl: 256
• Erscheinungstermin: 28. Juni 2019
• Englisch
• Abmessung: 161mm x 236mm x 29mm
• Gewicht: 562g
• ISBN-13: 9780486832326
• ISBN-10: 0486832325
• Artikelnr.: 56753607

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.