Ice Cream
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Ice Cream: A Global History
By Laura B. WeissIn Englishman John Matthews immigrated to New York, where he established a business manufacturing machines designed especially to push out the water. (At around that time, 'Old Ben', a freed slave who worked for Matthews, ...
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Ice Cream
By Robert T. Marshall, H. Douglas Goff, Richard W HartelThis Sixth Edition builds on the strengths of previous editions with its coverage of the history, production and consumption, composition, ingredients, calculation and preparation of mixes, equipment, processing, freezing, hardening, ...
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Ice Cream
By Robert T. Marshall, Wendall S. ArbuckleThis is why my forebears, Professors W. S. Arbuckle and J. H. Frandsen, wrote the earlier editions of Ice Cream. I am most pleased to have the opportunity to write the fifth edition. It is a complete revision of previous editions.
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Ice Cream
By Helen DunmoreIn a first collection to be published in the United States, a cafeteria cook confronts her Polish pen pal, a divorced mother gains insight from a parking meter, a thin celebrity gives in to the lure of comfort food, and a soulful woman ...
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Ice Cream: Amazing Ices, Sherbets, Sorbets, Bombes and Iced Desserts
By Sara Lewis, Joanna FarrowIce cream is impossible to resist, whatever your age or occasion. Cooks and chefs across the world have spent hundreds of years perfecting every possible way of delighting our taste buds with their delicious, cool, mouthwatering offerings.
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Ice Cream
By Sara Lewis, Joanna FarrowOver 50 delectable recipes for making a sensational range of classic and contemporary ice creams.
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Ice Cream: 150 Delicious Recipes Shown in 300 Beautiful Photographs
By Sara Lewis, Joanna FarrowEvery ice cream from classic flavours to ripples, layers and moulds, by hand and machine.
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Ice Cream: A Global History
By Laura B. WeissWeiss connects this much-loved food with its place in history, making this a book sure to be enjoyed by all who are beckoned by the siren song of the ice cream truck.
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Ice Cream
By Elisha CooperA step-by-step exploration of how ice cream is made, beginning with the healthy foods cows eat to produce good milk, and ending with a carton of frozen treat.
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Ice Cream
By Richard W Hartel, H Douglas GoffThis edition has been completely revised from the previous edition, updating technical information on ingredients and equipment and providing the latest research results.
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Ice Cream: Contemporary Art in Culture
By Ten CuratorsA selection of 100 of the most significant emerging artists today.
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Ice Cream
By Benjamin VearEnjoy making your way through the layers of vanilla and chocolate ice cream topped with lashings of whipped cream and ... Melt the chocolate, sugar and butter in a bain-marie (double boiler) over simmering water, making sure that ...
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Ice Cream: The Delicious History
By Marilyn PowellOr that there are more than seven hundred flavors around the world? Ice cream is one of the world's oldest and most democratic of pleasures. Complete with illustrations and beloved recipes, Ice Cream: The Delicious History is pure delight.
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Ice Cream
By Robert T. Marshall, H. Douglas Goff, Richard W. HartelThis Sixth Edition builds on the strengths of previous editions with its coverage of the history, production and consumption, composition, ingredients, calculation and preparation of mixes, equipment, processing, freezing, hardening, ...
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Ice Cream
By Wendell S. ArbuckleThis edition of "Ice Cream" is a full revision of previous editions and includes an updating of the areas that have been affected by changes and new technolo gy.
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Ice Cream
By Derek MillerMost ice cream lovers know the frozen treat contains milk, sugar, and cream. However, there's a science to making ice cream, and one of the most important ingredients is air.
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Ice Cream: 25 Recipes for Homemade Ice Creams and Frosty Treats
By Charity FerreiraScoop up this collection of twenty-five recipes for ice cream and frozen treats, plus tips and tricks to master ice cream making.