| Description |
176 pages : color illustrations ; 23 cm. |
| Series |
Silver Spoon Kitchen book
|
| Note |
"Italian cooking school ice cream originates from Il cucchiaio d'argento, first published in 1950; Il cucchiaio d'argento estate, first published in 2005; Il cucchiaio d'argento cucina regionale, first published in 2008; and Scuola di cucina gelatin, conserve e dolci di frutta first published in 2013"--Colophon. |
| Summary |
"Presents an array of delicious frozen treats. From indulgent ice creams and refreshing sorbets to novel frozen and chilled desserts, each chapter opens with step-by-step directions for basic recipes and features a collection of enticing recipes to satisfy every palette." -- Provided by publisher. |
| Bibliography |
Includes index. |
| Subject |
Desserts.
|
|
Cooking, Italian.
|
|
Cooking, Italian. (OCoLC)fst01753356
|
|
Ice cream. (OCoLC)fst00891422
|
| Genre/Form |
Cookbooks.
|
|
Cookbooks. (OCoLC)fst01752725
|
| Added Author |
Terragni, Emilia, editor.
|
|
Meade, Michelle, editor.
|
| Added Title |
Ice cream |
| Spine Title |
Ice cream : Italian cooking school |
|
