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Morfudd Richards ran a very popular London restaurant called Lola's. When she closed it in 2004 she bought an ice-cream van and started a business, Lola's on Ice, selling her homemade ice creams. From here springs this mouthwatering book, based on four years' experience of mastering the art of making ice cream and the discovery of a passion. Morfudd shares over 100 sumptuous recipes for ice creams, sorbets, granitas, and sundaes—for use with an ice-cream maker or by hand. She reveals why beetroot is the perfect partner for blackcurrant in a sorbet; how to make the creamiest vanilla ice cream and why your taste buds won't fail to be tantalized by burnt orange caramel or rhubarb crumble ice cream or pea and wasabi sorbet. She also teaches you how to marry flavors to create irresistible sundaes, how to make ices throughout the year using seasonal ingredients, and provides a handy Q&A section to help solve your ice-cream dilemmas. With eye-catching design and stunning color photography throughout, this book is?the definitive guide to all things iced and will have you licking your bowl clean to savour every last drop of your delectable desserts.
作者簡介
Morfudd Richards trained as a pastry chef in San Francisco. She has worked in managerial roles in some of London's top restaurants, including Harveys, under Marco Pierre White; Le Caprice; and The Ivy before opening her own restaurant, Lola's, in 1996 followed by Lomo in 1998. Lola's was dubbed Time Out's Best New Restaurant 1997. In 2004, Morfudd sold Lola's and set up Lola's on Ice. She has spent the last four years experimenting with ice cream flavors and perfecting her technique and now hires out Lola's on Ice at private functions where her inventive, moreish creations are always the talk of the party.
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