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| Ice Cream and Frozen Desserts: A Commercial Guide to Production and Marketing | 
 enlarge | Author: Malcolm Stogo
Publisher: Wiley
Category: Book
List Price: $99.00
Buy New: $75.24
You Save: $23.76 (24%)
New (13) Used (14) from $62.97
Avg. Customer Rating:  9 reviews
Sales Rank: 465901
Media: Hardcover
Number Of Items: 1
Pages: 560
Shipping Weight (lbs): 2.3
Dimensions (in): 9.4 x 6.2 x 1.6
ISBN: 0471153923
Dewey Decimal Number: 641.862068
EAN: 9780471153924
ASIN: 0471153923
Publication Date: December 23, 1997
Availability: Usually ships in 1-2 business days
Condition: Brand New, Perfect Condition, Please allow 4-14 business days for delivery. 100% Money Back Guarantee, Over 1,000,000 customers served.
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| Customer Reviews:
| Showing reviews 1-5 of 9 | | NEXT » |
 useful, authoritive April 7, 2008
Particularly useful if you are thinking of or are in the process of opening an ice cream business. Useful dealing with production, display equipment etc.
 BEST BOOK, EVER! January 19, 2008
This is BY FAR the best book on the subject of ice cream. It's not the sort of book you would want to use a little machine that lives in your freezer at home - this is geared towards mass production in a professional kitchen or bakery environment. I've used twenty of these recipes and turned ice cream desserts into the top-selling items. Even the sorbet is superior to what I was doing before. This week alone, I've sold over five hundred portions - Ice cream is now my #1 seller and the most profitable dessert on the menu, not to mention the lowest labor to produce. If you produce your own ice cream in any sort of volume setting, this book is a must-have for your library.
 Not worth the money June 10, 2006
11 out of 19 found this review helpful
This book is a nostagic look at ice cream manufacturing and store operation. We have opened 30 plus ice cream stores over the last 25 years and would not recommend anyone using this book as a reference. This guy enjoys making ice cream and spinning a good yarn but in the real world of ice cream store operation his ideas are outdated and seriously flawed. Ice cream shops work in only a few areas of this country and require hard work and long hours. They fail at an alarming rate and rarely gross enough to make a decent living. If you are planning on an ice cream store operation make sure you do a decent demographical study before attempting it.
Great Book March 9, 2006
2 out of 2 found this review helpful
This book was an interesting guide to ice cream. It has helped me gain an insight in how to make and distribute ice cream. It answered most of my questions and helped me decide my next course of action.
Excellent book for ice cream professionals November 21, 2002
5 out of 5 found this review helpful
Working as a dairy technician in a medium sized ice-cream-factory, I needed something to expand my knowledge on the subject. That's why I bought this book. And I was amazed: Ice Cream and Frozen Desserts: A Commercial Guide to Production and Marketing really met my expectations and did a lot more. It's well written, easily accessible and thorough. A must buy for both ice-cream-professionals and enthusiasts.
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