Ann Cooper Funderburg
Chocolate, Strawberry, and Vanilla: A History of American Ice Cream
Bowling Green State University Popular Press, 1995, 0-87972-692-X, 161 pgs

Summary:
	This book is a historical study of ice cream history in
	the United States.  The chapters are loosely organized
	chronlogically, with the first chapter being on the
	first 100 years, the second being about homemade and
	hand-cranked ice cream in the 18th and 19th centuries,
	the third about whole sale ice cream from 1850-1900,
	the fourth about soda fountains in the 19th century,
	the fifth about ice cream bars, etc from 1900-1939,
	and the last about ice cream from 1940-1995.

Critique:
	As the title suggests, this book is a "history of American
	ice cream" book rather than a recipe book.  The style is a
	bit dry, but it provides a nice history of US ice cream.
	And there are lots of interesting little stories and
	facts.