Açıklama
"The book of ice-cream" by W. W. Fisk is a technical textbook written in the early 20th century. It explains the science and practice of making ice-cream and related ices at commercial and advanced home scales, detailing ingredients, formulations, equipment, refrigeration, sanitation, quality testing, and business management. Aimed at students, manufacturers, and housekeepers, it focuses on achieving consistent flavor, texture, and safety through standardized, evidence-based methods.
The opening of this volume repositions ice-cream from rare treat to everyday food, explains the rise of industrial production and specialized machinery, and states the book’s dual purpose for classroom/laboratory use and practical manufacturing, with extensive acknowledgments. A detailed contents outline previews chapters on ingredients, classification, equipment, refrigeration, mixing, freezing, hardening, judging, bacteriology, testing, marketing, plant design, and history. The first chapters define ice
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