Louis P. DeGouy,

Last updated: September 15, 1998 at 8:05

Ice Cream and Ice Cream Desserts,

Dover, 1938, 1966, 1974, ISBN 0-486-22999-8

Summary:

This recipe begins with a chapter on general information. It then has eight recipe chapters: Bombe's, Coupe's, Frappe's, Ice's, Ice cream's, Mousse's, Parfait's, and Sherbet's.

Critique:

This older book is full of recipes for ice cream and several variations. Some of the recipes are quite good, although some are a bit difficult to understand as they use cooking techniques that are no longer common. One of the largest collections of ice cream recipes I have found (Damerow's book is probably the only book with more recipes).