Cat Black

Food writer

Food historians and ice cream obsessives Caroline & Robin Weir's updated version of their book of 12 years previously is exactly what it says on the label, an ice cream book that has all the history, technical information and recipes you could possibly need. From the basics to the outlandish the recipes are a treasure trove.

Debora Robertson

Food writer and editor

I love ice cream and this is invariably the book I go to for my home made fix. Few things could be simpler than their marmalade ice cream or their everyday chocolate ice cream, but there are more exotic things too, such as prune and Earl Grey sorbet and rosewater sa'alab.

Francis Percival

Food Editor, The World of Fine Wine and co-founder and convenor of the London Gastronomy Seminars

A thoroughly systematic introduction to frozen desserts, that gives the reader the tools to understand the textures that will be achieved with any given recipe.

Jacqui Pickles

Chef

I love it and one feels in such safe hands as you just know they researched it all. Fresh Mint with Blackcurrant Ripple.....great combo.

Anne Dolamore

Publisher, Grub Street

Bronwen Percival

Buyer

Florian Pinel

Lead engineer for the Chef Watson project