This chapter said that Italians were celebrated for their ices,and,in turn,they celebrated ices. In addition, poets and novelists wrote paeans to ices. And this chapter has a few Italian words. It is very interesting for me.
The most interesting part in this chapter was that vanilla was not as ubiquitous a flavor as it is now. It came to Europe,originally from Mexico in the sixteenth century.
When I read this book, I always want to eat ice creams and my interests became bigger. So I read more pages soon.
The most interesting part in this chapter was that vanilla was not as ubiquitous a flavor as it is now. It came to Europe,originally from Mexico in the sixteenth century.
When I read this book, I always want to eat ice creams and my interests became bigger. So I read more pages soon.
I found that they have quite good soy "ice creams" at Natural House. One of them is "kuro goma" flavored. At American supermarkets, soy ice creams (containing no dairy products) are pretty common. Sorbet generally doesn't contain any animal products either. I wonder if your book covers ice cream substitutes and how they came about.
返信削除Last summer, I got an electric-powered ice cream maker that can produce a gelato-style ice cream using soy milk. Yuzu flavored soy ice cream is one of my favorites. Have you tried making ice cream yet? Does you book give instructions for making it?