The Best Ice Cream Maker Cookbook Ever Review

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(More customer reviews)This is approximately the twelfth ice cream book in my collection, so I'm only buying books that add information I don't already have. This one's a winner! In addition to a good selection of recipes for all sorts of normal and exotic flavors, this book includes: (1) recipes for toppings and swirls (fudge, caramel, fruit, etc.); (2) recipes with especially intense flavors (a quart or so of ice cream including a whole cup of peanut butter, for example); and (3) several approaches to the same flavor, so you could make vanilla frozen yogurt, vanilla ice milk, or several styles of vanilla ice cream (and then adapt those styles to other flavors).

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Choice is what it's all about: Choosing your favorite flavor, favorite topping or swirl-in, favorite frozen dessert. For no matter what kind of ice cream maker you own -- an inexpensive canister or a top-of-the-line electric freezer -- there's an extra special treat here for you.Exciting flavors include an assortment of vanillas of varying degrees of richness, several great chocolates, Butter Pecan, Sensational Strawberry, Peaches 'n' Cream, Utterly Peanut Butter and Double Ginger to mention only a sampling. For an extra flourish, there's a collection of ice creams with add-ons -- swirls and twirls, sauces and toppings. There is even an entire chapter of great reduced-fat light ice creams and nonfat frozen yogurts with names like Creamy Banana, Cappuccino, Date Rum and Maple Crunch.Many completely fat-free frozen delights are covered in the chapter called "Sorbets, Granitas and Other Ices." Enticing and refreshing, they come in flavors such as Kiwi-Lime, Mango Margarita, Spiced Rasberry and Strawberry Daquiri. And for showstopping, truly fabulous desserts, made completely in advance, turn to the last chapter, which contains ice cream cakes, pies and other frozen desserts.

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The America's Test Kitchen Family Cookbook, Heavy-Duty Revised Edition Review

Average Reviews:

(More customer reviews)I enjoy the PBS series "America's Test Kitchen," so when I received this book as a Christmas gift last year I was very excited. Now, almost a year later, I have cooked my way through scores of the recipes in this cookbook and there is not a dud in the bunch. This book takes basic, American fare and boil it down to it's most essential (and flavorful parts), allowing you to cook tasty favorites. My only caveat is that is you are looking for quick meals, this may not be the best choice--many of the recipes are quite time consuming. However, if you only want one cookbook in your kitchen, this is the one!

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Repackaged to be easier to use and expanded to include a whole new chapter of healthy, light recipes, this revised edition of one of last fall's bestselling cookbooks remains the one and only basic cookbook you will ever need. Beautiful step-by-step photos illuminate every conceivable technique from chopping shallots and skinning salmon to cutting up a chicken and tying a roast. In fact, just about anything you want to do in the kitchen is explained in these pages in America's most popular test kitchen's approachable, no-nonsense voice. These recipes will keep you busy (and your friends and family happy) for years to come, since we've included hundreds of easy weeknight dishes (like Skillet Lasagna and One-Pot Chicken and Rice), company-worthy dinners (like Beef Burgundy, Roast Leg of Lamb, and Fresh Fruit Trifle), equipment ratings, shoppings tips, and more.

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