What I like most about this book is not his artistic side yet very pleasant (gilt edges, Brand wire page, beautiful photos), but the clarification revenues. The real problem is when houses ice is lubricity. Well by following these recipes including the stabilizer, I got good ice cream (my favorite: coconut and spiced). I invested in a small precision pocket scale within ten euro bought on Amazon for the stabilizer, top! One regret, the fragrance "Inimitable" sold in the shop Amorino is not one of those described in the book. So aptly named :-)