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The book of ice-cream

By Walter W. Fisk
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About This Book

Practical manual that systematically treats the production and composition of ice cream, covering raw materials, milk and cream quality, manufactured milk products, sugars, chocolates, fruits, stabilizers, and flavoring extracts; it explains sanitation, supply and handling of dairy ingredients, chemical and microbiological considerations, and details equipment and refrigeration used in both industrial and household manufacture. The text classifies styles of frozen desserts, provides recipes and processing methods for custards, parfaits, sherbets and water ices, and offers laboratory and classroom guidance alongside practical tips for home cooks and commercial makers.

About the Author

Fisk, Walter W. portrait

Walter W. Fisk

Walter W. Fisk is an author recognized for his contributions to culinary literature, particularly in the realm of desserts. He is best known for his book "The Book of Ice-Cream," which explores various recipes and techniques for creating this beloved frozen treat. Fisk's work reflects a passion for the art of ice cream making, offering readers both practical guidance and a celebration of flavors. His writing captures the joy of crafting delightful desserts, making it a valuable resource for both novice and experienced cooks.