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Language: en
Pages: 242
Pages: 242
Type: BOOK - Published: 2017-03-28 - Publisher: Clarkson Potter
With more than 100 recipes for ice cream flavors and revolutionary mix-ins from a James Beard-nominated pastry chef, Hello, My Name is Ice Cream explains not on
Language: en
Pages: 235
Pages: 235
Type: BOOK - Published: 2012 - Publisher: Royal Society of Chemistry
Processing dairy and related products.
Language: en
Pages: 371
Pages: 371
Type: BOOK - Published: 2012-12-06 - Publisher: Springer
Completely re-written with two new co-authors who provide expertise in physical chemistry and engineering, the Sixth Edition of this textbook/reference explores
Language: en
Pages: 470
Pages: 470
Type: BOOK - Published: 2013-01-17 - Publisher: Springer Science & Business Media
Ice Cream, 7th Edition focuses on the science and technology of frozen dessert production and quality. It explores the entire scope of the ice cream and frozen
Language: en
Pages: 225
Pages: 225
Type: BOOK - Published: 2011-06-15 - Publisher: Artisan Books
“Ice cream perfection in a word: Jeni’s.” –Washington Post James Beard Award Winner: Best Baking and Dessert Book of 2011! At last, addictive flavors, a
