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:
- Malcolm Stogo
- 41 Tudor Lane
- Scarsdale, New York 10583