Malcolm Stogo

Frozen Desserts: A Complete Retailer's Guide

Second Edition, 1995 ISBN 0-442-23455-4


This book discusses ice cream from a retailings perspective. The book starts with a section on operating an ice cream business (4 chapters), discussing things such as preparing to open the business, equipment for making ice cream, and operating the business. The next section (2 chapters) discusses merchandising the ice cream. The final section talks about making ice cream, and has a large number of recipes, although the recipes are intended for commercial business (i.e., they make large batches).


A reasonable book for someone intending to open an ice cream business, but this book is superceeded by the author's more recent (and readily available) book.


If you are interested in this book, you will probably have to contact the author: