New York, N.Y. : Viking, 1995.
A survey of the use of ice in cookery takes us on a journey from 1581, where in Florence they put snow in the wine glasses, to that modern phenomenon, the growth of the ice-cream business.
LibraryThing member herschelian
An amazingly scholarly work by the much revered cookery writer; The complete (and I do mean COMPLETE) history of how humans began to use ice to preserve and enhance food, and finally how they came to eat ice cream. Fascinating and informative.
LibraryThing member mcglothlen
I shouldn't probably rate this one. I have to admit I've never finished it. It's a little... well... really NOT meaning to be clever here: her writing style is a little chilly. A little academic. I should give it another shot. I'm giving her the benefit of the doubt in a way I ordinarily wouldn't.
LibraryThing member shevek
Tremendously detailed history of the collection, storage, and uses of ice, with an emphasis on ice cream, sorbets, and sherbets that suggests it probably began as background for a book of ice cream recipes. Not the easiest read, but interesting. If I have a misgiving, it's that its density and uniqueness makes it hard to judge how comprehensive or accurate it actually is.