Ice Cream and Frozen Desserts: A Commercial Guide to ... (ISBN 0471153923)

Not worth the money:
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guy enjoys making ice cream and spinning a good yarn but in the real world of ice cream store operation his ideas are outdated and seriously flawed.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.

Excellent book for ice cream professionals:
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.

Great Book:
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.

useful, authoritive:
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!:
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.