The Book of Ice Cream
By WALTER N. FISK
Cloth, 12 mo
This book is intended to aid the student and the
commercial manufacturer in better understanding
the principles of making and handling ice-cream.
It is not primarily intended as a recipe-book, although
many recipes are included in the text.
The first five chapters consist in a general discussion of the materials used in the manufacture of ice-cream as well as the stabilizers and fillers and flavoring materials. The next chapter deals with the classification of ice-creams, and here the recipes are given. The equipment and refrigeration are then explained in a separate chapter, followed by three chapters devoted to the actual making of ice-cream.
The concluding pages are taken up with an analysis of the qualities of ice-cream and of the bacteriology of its manufacture. Such a discussion should be useful both to the student in the class-room and the progressive manufacturer.
THE MACMILLAN COMPANY
Publishers 64-66 Fifth Avenue New York
