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Ice Cream, Ices & Jello
Paletas
Fany Gerson
Cool off with an authentic Paleta, some delicious shaved ice or aguas frescas, authentic enough to whisk you away to Mexico. Written by Mexican sweet authority Fany Gerson, Paletas takes you on a journey south to sample the delicious and simple flavour combinations that make your mouth go wow! Hardcover, 117 pp. $18.99.
 People's Pops
Jordi & Carrell Horowitz
Ever wanted to explore the land of ice pops? Now is your chance! Summer is around the corner along with a plethora of fresh ingredients and a big, beautiful sun. Seize the day and try out some boozy Pears with Cognac pops or something a bit more subtle like the Roasted Yellow Peach pops. Hardcover, 120 pp. $19.99.
 Humphry Slocombe Ice Cream Book
Jake Godby & Sean Vehey
Foie Gras. Smoked salt. Sweet summer corn. Are Humphry Slocombe's ice creams daring? Yes. Strange? Maybe. Delicious? You betcha. Now, in their frist book, the madcap spirit of the San Francisco gem has been translated to the page and brought home with bright photography and clear recipes. And, perhaps best of all, the quirky, off-beat stories behind their most outre flavours. Softcover, 150 pp. $22.95.
The Everything Ice Cream, Gelato, and Frozen Desserts Cookbook
Susan Whetzel
There is no need to confine yourself simply to vanilla, strawberry, or chocolate when you can have red velvet cake ice cream(and red velvet cake, too), bubble gum, or fresh fig gelato. Take heart vegans, there are many options for you, too:rhubarb cherry swirl, blueberry lavender, or choco-avocado. There are many ice cream accompaniments such as toppings, cakes, and cookies. Color photos. Hardcover, 303 pp. $18.99.
 Top Pops
Emily Zaiden
Full of ice pops in enticing colors, Top Pops shows that these freezy treats are not just for children, nor even just for summer. A holiday section features cranberry, pumpkin, and a raspberry bubbly version for New Year's. That said, summer is their high season when you will crave pineapple Thai basil, strawberry rhubarb, red, white, and blueberry, and watermelon lime. Softcover, 111 pp. $18.99.
 Sweet Cream and Sugar Cones
Kris Hoogerhyde, Anne Walker & Dabney Gough
From San Francisco's acclaimed Bi-Rite Creamery, Sweet Cream and Sugar Cones offers a comprehensive guide for home cooks who want to make frozen treats at home. Not only are there ice creams, sorbets, granitas, and ice pops there are recipes for the cakes and cookies that go with them. The recipes are organized by flavor. Color photos. Hardcover, 217 pp. $27.99.
 Gelato
Adriano di Petrillo
From London's Dri Dri gelato, the flavors of the recipes in this collection are appealing without being wildly exotic. One of the most intriguing is a salted butter gelato using a Breton sea salted butter. In Canada, Stirling Creamery's Churn 84 would be a good substitute. Along with gelato there is a wonderful selection of granitas and fruit sorbets. Helpfully, there is a section of suggested flavor combos at the back. Color photos. Hardcover, 128 pp. $24.95.
 Hello, Jell-o!
Victoria Belanger
These are not your grandmother's jello recipes. Jellied mojitos? Maybe in her dreams. Although this is a distinctly adult book, there are a few recipes to delight children such as the rainbow ring and the giggly gingerbread men. A panna cotta with agar agar and soy yogurt includes vegans in the fun. Colour photos. Hardcover, $18.99.
 Frozen Desserts
Francisco J. Migoya
The busy folks at the Culinary Institute of America bring you this all-encompassing book that's sure to wow friends and family alike. Not just ice creams or granitas, recipes are geared towards composed desserts with such exotic and refreshing flavors as hibiscus and verbena. If you're tired of plain old vanilla in the frozen desserts department, pick this book up and rediscover frozen treats. Hardcover, 440 pp. $72.00.
 Jeni's Splendid Ice Creams At Home
Jeri Britton Bauer
In the age of liquid nitrogen and pacojet ice creams, it's nice to see an ice cream book come out that utilizes the nearly forgotten ice cream machine. Jeni Britton Bauer supplies hit recipes from her popular ice cream franchise in Columbus, Ohio. Not just the norm; unique and exotic ingredients make routine appearances to guarantee a fresh and exciting experience every time you fire up your sorbetiere. Hardcover, 217 pp. $28.95.
 Jellymongers
Parr & Bompas
Doing their part to dispel the negative light of jelly desserts, Bompas and Parr provide innovative recipes for gelatin-set treats that are sure to inspire you to follow suit! The mundane Jell-O shot is taken to the next step as a section on spiked desserts is sure to make your next party a hit! Hardcover, 160 pp. $23.95.
 Perfect Pops
Charity Ferreira
Why spend excessive amounts of money on store-bought frozen pops when you can learn to make it yourself? Charity Ferraira brings you 50 fantastic recipes for innovative and delicious ice pops. Flavors include Balsamic-Strawberry and Key Lime. Recipes are easy to follow and encourage you to use the technique with flavor profiles of your own creation! Hardcover, 92 pp. $18.95.
 The Perfect Scoop
David Lebovitz
Sorbets, granitas, ice creams and so much more from this former pastry chef at Chez Panisse. Now based in Paris, this is his fourth dessert book. A vastly under served area of desserts, when it comes to cookbooks, yet all things chilly are as popular as ever. Interesting chapters titled 'vessels' as well as 'mix-ins' and of course an excellent section on basics, round an extremely useful book. Hardcover, 246 pp. $31.50.
The Ice Cream Bible
Marilyn and Tanya Linton
The ultimate summer time treat. This Canadian book provide useful information on equipment, ice cream makers and ingredients as well as loads of recipes. From the book..."Top Licks in 2001 in the USA were vanilla, chocolate, Neapolitan, butter pecan and chocolate chip."
Softcover, 272 pp, $27.95.
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Best Ice Cream Recipes
Marilyn Linton and Tanya Linton
There is much more than your basic vanilla here: mango-mascarpone,
passion fruit gelato, and blackberry cabernet ice. To top it all, off
try the butterscotch sauce or a fruit coulis.Colour photos. Softcover,
192 pp, $19.95.
 Luscious Berry Desserts
Lori Longbotham
A berry lovers dream book. Crammed full of colorful delectable ideas for
luscious berries to cook all year round using fresh fruits or frozen.
Great tips of selecting, storing fresh berries too. Hardcover, 167
pp. $24.95.
 A Passion for Ice Cream
Emily Luchetti
Who knew there were so many delectable things to do with frozen cream and
eggs. 95 ideas for scrumptious all natural ice cream, sherbert, gelato,
granitas, sorbet, and much more. Hardcover, 223 pp. $46.00.
 Seasonal Fruit Desserts
Deborah Madison
The much beloved author of Vegetarian Cooking for Everyone ($50), Madison brings her seasonal mantra to desserts with delicious results. What better way to follow local seasons than through the orchard, farm and market. Not just for summer, this book has inspiration for all four seasons. Hardcover, 278 pp. $39.95.
 Ice
Cream
Shona Crawford Poole
Ice creams, sorbets, frozen yogurts in a myriad of sophisticated flavours --
cardamom and pistachio, marmalade, saffron and mace, blueberry and red wine.
Poole also includes frozen desserts such as bombes, mousses and a glorious lemon
meringue baked Alaska. Hardcover, 95 pp, $24.95.
Lola's Ice Creams and Sundaes
Morfudd Richards
Restauranteur Morfudd Richards owned Lola's, a successful London based restaurant when, browsing on ebay one day, she spotted an old ice cream van. Before you can say homemade custard she had sold her restaurant and had taken to the streets of London in her van, offering homemade ice creams and sorbets. The recipes here veer from the traditional (vanilla, chocolate, rum & raisin) to the unusual (rhubarb crumble), and there are also lots of savoury vegetable based ice-creams and sorbets like pea and wasabi and parsnip and cider with apple crisps. Ideal for any seasoned ice-cream maker or adventurous cook. Full colour photos. Hardcover, 256 pp. $54.95.
 Granita Magic
Nadia Roden
Fifty-five tasty granitas that are perfect for all occasions. Each recipe has
a sidebar full of hints for serving each classic Italian ice. Please try the
Ruby Grapefruit and Campari Granita on page 58. Hardcover, 120 pp. $24.00.
 Panna Cotta
Camilla V. Saulsbury
A specialty of Piedmont, panna cotta combines the unctuous pleasure of custard with the jiggly joys of gelatin. There are classic and contemporary dessert versions vanilla bean, coffee –and contemporary inventions like chai and cherries jubilee. For an unusual first course , try a savory panna cotta: queso fresco with chimichurrim & cherry tomatoes or cauliflower with white truffle oil. Black and white photos, small print. Hardcover, 141 pp. $21.95.
 Ices
Sunil Vijayakar
Subtitled Sorbets, Granitas, Sherberts, and More, and the emphasis should be on more. More mouthwatering, hot weather relief in creative homemade popsicles, frozen souffles, and molded treats. The ices come in a variety of innovative flavours like spicy plum sherbert and green tea and mint granita. Instructions are for both ice cream makers and those working by hand. Colour photos. Hardcover, 64 pp. $16.95.
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