Frozen desserts /

A definitive guide to frozen desserts offers tips and techniques for formulating recipes for ice creams, gelato, sorbets, and sherbets and includes recipes for creating two hundred savory items.

Bibliographic Details

Main Author:	Migoya, Francisco J.
Corporate Author:	Culinary Institute of America
Format:	Book
Language:	English
Published:	[Hyde Park, N.Y.] : Hoboken, N.J. : Culinary Institute of America ; John Wiley & Sons, [2008]
Subjects:	Ice cream, ices, etc. Frozen desserts.
Online Access:	Publisher description Table of contents only