The Manufacture of Ice Creams and Ices is a comprehensive guide to making frozen desserts, originally published in 1915 by Julius Herman Frandsen. The book covers a wide range of topics related to ice cream and frozen desserts, including the history of ice cream, the chemistry of frozen desserts, and the equipment and ingredients needed to make them. The book also includes detailed instructions for making a variety of ice creams, sherbets, sorbets, and other frozen treats, as well as recipes for toppings and sauces. ...
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The Manufacture of Ice Creams and Ices is a comprehensive guide to making frozen desserts, originally published in 1915 by Julius Herman Frandsen. The book covers a wide range of topics related to ice cream and frozen desserts, including the history of ice cream, the chemistry of frozen desserts, and the equipment and ingredients needed to make them. The book also includes detailed instructions for making a variety of ice creams, sherbets, sorbets, and other frozen treats, as well as recipes for toppings and sauces. Frandsen's book is a valuable resource for anyone interested in the art and science of making frozen desserts, and it provides a fascinating glimpse into the world of early 20th century ice cream making.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.
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