Of Sugar and Snow: A History of Ice Cream Making
University of California Press
Culinary historian Jeri Quinzio explores the real story of ice cream, and debunks several popular myths along the way in this 2010 IACP-nominated cookbook. A comprehensive overview of the traces the origins of ice cream making in sixteenth century Italy, this creatively spun volume describes the effects of ice cream on America and America on ice cream. Recipes that span the history of frozen desserts are included, such as turn of the century ice cream sandwiches and mallobets—ice creams prepared from melted marshmallows or .