Lanterna Rally
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Ices and Ice Creams
Author: Agnes Marshall
Publisher: Random House
Published: 2013-06-30
Total Pages: 97
ISBN-13: 1448190533
DOWNLOAD EBOOK →'One of the greatest culinary pioneers this country has ever seen' - Heston Blumenthal ‘The aim of the properly constructed sweet is to convey to the palate the greatest possible amount of pleasure’ - AA. B. Marshall This ultimate ice cream collection was first published in Victorian London by ice cream entrepreneur, Agnes B. Marshall. Its divine delights include thirst-quenching ice creams, sorbets, mousses and iced soufflés, such as: Burnt Almond Cream Ice Sorbet of Peaches Maraschino Mousse Chateaubriand Bombe Plombière of Strawberries Muscovite of Oranges These simple recipes are fully updated and can be made as easily using traditional methods and a home freezer, or with modern appliances and an ice-cream maker. As Voltaire once said: ‘Ice cream is exquisite. What a pity it isn’t illegal’
The Book of Ices
Frozen Desserts
Author: Caroline Liddell
Publisher: Macmillan
Published: 1996-07-15
Total Pages: 196
ISBN-13: 9780312143435
DOWNLOAD EBOOK →Features more than two hundred recipes representing treats from around the world, along with a history of frozen desserts and serving tips.
Unique Eats and Eateries of St. Louis
Author: Suzanne Corbett
Publisher: Reedy Press LLC
Published: 2017-09-15
Total Pages: 224
ISBN-13: 1681061147
DOWNLOAD EBOOK →Are you hungry? Hungry for something different, something familiar, something savory, and something sweet - something found in and around St. Louis that satisfies what you uniquely crave. Suzanne Corbett is hungry, too. It’s driven her to survey and visit countless tables, fields and markets. Savoring foods and experiences that can uniquely satisfy what one craves in St. Louis. Unique Eats and Eateries of St. Louis serves as a guide to St. Louis’ virtual smorgasbord of eats. Featuring 99 favorite picks that fill the plate and grocery cart with foods both classic to trendy to regional restaurants, producers and products. Divided into sections such as Plates with a Past, Hot Hearths/Cool Creams and Global Grub, Unique Eats and Eateries of St. Louis looks at the story behind each eat or eatery via vignette overviews covering the plates, places, history or people beyond a menu. A quick reference guide gourmands, foodies and the culinary curious will want to digest before heading out to gobble up St. Louis.
Ice Cream
Author: Robert T. Marshall
Publisher: Springer
Published: 2012-12-06
Total Pages: 371
ISBN-13: 1461501636
DOWNLOAD EBOOK →Completely re-written with two new co-authors who provide expertise in physical chemistry and engineering, the Sixth Edition of this textbook/reference explores the entire scope of the ice cream industry, from the chemical, physical, engineering and biological principles of the production process, to the marketing and distribution of the finished product. This Sixth Edition builds on the strengths of previous editions with its coverage of the history, production and consumption, composition, ingredients, calculation and preparation of mixes, equipment, processing, freezing, hardening, storage, distribution, regulations, cleaning and sanitizing, safety, and quality of ice cream and related frozen desserts.
Publications of the Metropolitan Museum of Art, 1964-2005
Author: Metropolitan Museum of Art
Publisher: Metropolitan Museum of Art
Published: 2012-10-09
Total Pages: 172
ISBN-13: 0300193203
DOWNLOAD EBOOK →The present volume, Publications of The Metropolitan Museum of Art, 1964-2005, is a successor to a volume published by the Museum in 1965 entitled Publications of The Metropolitan Museum of Art, 1870-1964. These two bibliographic volumes endeavor to list all the known books, pamphlets, and serial publications bearing the Museum's imprint, and issued by the institution during the first 135 years of its existence (through June 2005). The first volume was compiled by Albert TenEyck Gardner, at the time an Associate Curator of American Paintings and Sculpture, and the present volume has been compiled from the Annual Reports issued by the Museum during the relevant years. Together the two volumes testify to the tremendous contributions made to knowledge by the curators and conservators of the Metropolitan and by the many other experts who have contributed to the Museum's exhibition catalogues. Various issues of the Bulletin emphasize the great sweep of the Museum's acquisitions during these years, and the exhibition catalogues--a number of them Alfred H. Barr Jr., Award or the George Wittenborn Award--testify to the continuity of the institution's dedicated program to enrich people's lives through knowledge of art. (This title was originally published in 2006.)
The Ice Cream Lover's Companion
Author: Diana Rosen
Publisher: Citadel Press
Published: 2000
Total Pages: 168
ISBN-13: 9781559724685
DOWNLOAD EBOOK →From Italian gelati to fresh fruit sorbet to creamy non-dairy desserts and the traditional ice cream delights, this book offers readers exceptional and effortless recipes for a variety of frozen treats. Illustrations.
A Passion for Ice Cream
Author: Emily Luchetti
Publisher: Chronicle Books
Published: 2006
Total Pages: 240
ISBN-13: 9780811846028
DOWNLOAD EBOOK →Create amazingly decadent ice cream-based desserts in your own kitchen with the almost 100 simple recipes in this ode to ice cream. Whether hand-held, sipped through a straw or beautifully arranged on a dish, all the classic favourites are here, such as Classic French Vanilla, along with delicious new concoctions, like Luchetti's interpretation of a French marjolaine: almond meringue alternating with layers of Mexican Chocolate Ice Cream. Included are recipes for toppings, sauces and garnishes, and tips on ice cream makers, serving and storing.
World Food
Author: Mary Ellen Snodgrass
Publisher: Routledge
Published: 2012-09-15
Total Pages: 1882
ISBN-13: 1317451600
DOWNLOAD EBOOK →This multicultural and interdisciplinary reference brings a fresh social and cultural perspective to the global history of food, foodstuffs, and cultural exchange from the age of discovery to contemporary times. Comprehensive in scope, this two-volume encyclopedia covers agriculture and industry, food preparation and regional cuisines, science and technology, nutrition and health, and trade and commerce, as well as key contemporary issues such as famine relief, farm subsidies, food safety, and the organic movement. Articles also include specific foodstuffs such as chocolate, potatoes, and tomatoes; topics such as Mediterranean diet and the Spice Route; and pivotal figures such as Marco Polo, Columbus, and Catherine de' Medici. Special features include: dozens of recipes representing different historic periods and cuisines of the world; listing of herbal foods and uses; and a chronology of key events/people in food history.
