by Jim Tarantino

Editorial Reviews

Publishers Weekly - Publisher's Weekly
This extensive collection explores the multiple flavor possibilities of low-fat frozen ices. A sweetened dessert for hot summer days, sorbets are also traditional ``palate cleansers'' between courses at elaborate dinners. Tarantino offers sweet and savory ices for both uses. Raspberry-peach and blueberry-kiwi ices, dried-apricot sorbet and espresso granita are suggested as desserts. Saffron, rose petals, persimmons, vodka and lemon juice, and minted lime embellish palate cleansers. A few items, including pina-colada ice and sherry, lavender and grapefruit-vermouth sorbets, are recommended as first courses. Some recipes are primarily for those who value the unusual for its own sake. There is, for example, a sorbet prepared with sparkling rose that has gone flatfor that's exactly what happens during preparation. (This must be for the pleasure of telling guests that they are dining on ``champagne'' sorbet.) Likewise, a margarita-jalapeno sorbet is strictly '80s trendy. Frozen ices are not difficult to prepare, and the book's basic directions are motivating. Tarantino is a musician and amateur cook. Illustrated. (May)
Library Journal - Library Journal
Dozens of imaginative sorbets and ices, from a spicy Margarita-Jalapeno Sorbet to a refreshing Raspberry Granita to an indulgent White Chocolate-Chocolate Chip Sorbet. Sorbets are popular year-round now; most collections will want a copy of Tarantino's favorites. JS

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Crossing Press, Inc., The
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Specialty Cookbook Series

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