Ices : the definitive guide / Caroline Liddell and Robin Weir.

Format:

Book

Author/Creator:

Weir, Caroline, author.

Weir, Robin, author.

Contributor:

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Ice cream, ices, etc.

Penn Provenance:

Blank, Fritz (bookplate) (donor) (inscription)

Weir, Robin (autograph)

Physical Description:

191, [1] pages : illustrations ; 25 cm

Place of Publication:

London : Grub Street, [1995]

Contents:

Introduction

1. The Origins and History of Ice Cream. Serving ice cream and the birth of the ice cream cone

2. Ices

3. Glossary

4. Ingredients

5. Equipment

6. Recipes. Introduction; Basic recipes; Ices

7. Biscuits and Sauces for Ice Cream. Biscuits; Sauces

8. Bombes and Moulded Ices

9. Chemistry of Ices

Tasting Ice Creams and Ices.

Notes:

Designed by Behram Kapadia.

Includes bibliographical references (page 186) and indexes.

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has bookplate of Chef Fritz Blank.

Kislak copy inscribed "Fritz Blank with best wishes. Robin Weir".

ISBN:

1898697264

9781898697268

OCLC:

43179763