The Manufacture Of Ice Creams And Ices (1915)

""The Manufacture of Ice Creams and Ices"" is a comprehensive guide to making ice cream and other frozen desserts. Originally published in 1915, this book provides detailed instructions on the process of making ice cream, including the selection of ingredients, the use of machinery, and the various techniques involved in creating different flavors and textures. The author, Julius Herman Frandsen, was a noted expert in the field of ice cream production, and his book is considered a classic in the industry. This edition of ""The Manufacture of Ice Creams and Ices"" has been updated with modern language and formatting, but the original content remains intact, making it a valuable resource for anyone interested in making high-quality ice cream and frozen desserts.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.