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Of Sugar and Snow: A History of Ice Cream Making

July/Aug. 2011 California Country magazine



Once the dessert of European kings, ice cream today is a $60 billion-a-year global enterprise. Of Sugar and Snow: A History of Ice Cream Making, by food historian Jeri Quinzio, debunks myths about the origins of ice cream and offers fascinating tidbits on the historical role of this delectable treat. $16.95, illustrated, with recipes and index. Order from local booksellers or online at www.ucpress.edu.


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