| Investigations on the Use of Fruits in Ice Cream and Ices Contributor(s): Cruess, William V. (Author) |
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ISBN: 1447464095 ISBN-13: 9781447464099 Publisher: Bronson Press OUR PRICE: $14.39 Product Type: Paperback Published: October 2012 * Not available - Not in print at this time * |
| Additional Information |
| BISAC Categories: - Cooking | Courses & Dishes - Ice Cream, Ices, Etc. |
| Physical Information: 0.1" H x 5.5" W x 8.5" (0.14 lbs) 40 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: Methods of preparing fruit ice cream and water ices vary greatly in different factories and the quality varies correspondingly. These investigations were undertaken in order to develop standardised methods of preparation which would improve the quality of commercially prepared fruit ice cream and fruit ices. The chapters of this book include: 'Investigations on the use of Fresh Fruits in Ice Cream', 'Investigations on the Cold-Packing of Fruits and their Use in Ice Cream', 'Investigations on the Use of Canned Fruits in Ice Cream', 'Investigations on the use of Fruit Preserves in Ice Cream', et cetera. This text was originally published in 1927 and we are proud to republish it now complete with a new introduction on the subject. |