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

Format:

Book

Author/Creator:

Weir, Caroline.

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)

Physical Description:

191, [1] pages : illustrations ; 26 cm

Distribution:

London : Division of Hodder and Stoughton Ltd.,

Place of Publication:

London : Published by Hodder and Stoughton, 1993.

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

10. Tasting Ice Creams and Ices.

Notes:

Designed by Behram Kapadia.

Includes bibliographical references (page 186) and index.

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 has dust jacket retained.

ISBN:

0340583355 (cloth) :

9780340583357

OCLC:

30898884