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I scream, you scream, we all scream for ice cream! No matter what flavor you choose, ice cream is a delicious dessert. But what goes into this sweet treat? Who discovered it? And how does it end up in stores, restaurants, and homes around the world? Find out in this informational book, all about ice cream.
Starting with the Nebula-winning title story, this “outstanding” fantasy collection by the author of Ahab’s Return will have you “entranced and delighted” (Publishers Weekly, starred review). Few writers can extract as much enchantment from the mundane as award-winning author Jeffrey Ford. His talent for storytelling is readily evident in The Empire of Ice Cream, his collection of ordinary and extraordinary juxtapositions. The bittersweet Nebula Award–winning title story introduces a composer with synesthesia who finds the sound—and woman—of his dreams through a cup of coffee. Then there are the fairies that inhabit sandcastles in the fleeting moments before the inevitable rise of the tide. Ford populates this charmed collection with stories taken from his own life as well, including “Botch Town,” which finds him as a schoolboy, and “The Trentino Kid,” which recalls his experience digging for clams.
Presents a history of the ancient world, from 6000 B.C. to 400 A.D.
Ice cream as we recognize it today has been in existence for at least 300 years, though its origins probably go much further back in time. Though no one knows who invented ice cream. The first ice cream making machine was invented by Nancy Johnson, of Philadelphia, in the 1840s. The Science of Ice Cream begins with an introductory chapter on the history of ice cream. Subsequent chapters outline the physical chemistry underlying its manufacture, describe the ingredients and industrial production of ice cream and ice cream products respectively, detail the wide range of different physical and sensory techniques used to measure and assess ice cream, describe its microstructure (i.e. ice crystals, air bubbles, fat droplets and sugar solution), and how this relates to the physical properties and ultimately the texture that you experience when you eat it. Finally, some suggestions are provided for experiments relating to ice cream and ways to make ice cream at home or in a school laboratory. The Science of Ice Cream is ideal for undergraduate food science students as well as for people working in the ice cream industry. It is also accessible to the general reader who has studied science to A level and provides teachers with ideas for using ice cream to illustrate scientific principles.
Processing dairy and related products.
Cups, Cones & Claims to Fame in the Buckeye State Drawing on a rich dairy heritage, Ohio has whipped up an ice cream industry worthy of tourism. The state has legitimate claims as the birthplace of the ice cream cone and the banana split, and the Klondike Bar and the Good Humor Man were created here. Ohio's storied legacy lives on today in the inventive new flavors at Jeni's Splendid Ice Creams and Mason's Creamery and frozen forms at Simply Rolled. From seasonal mom-and-pop stands The Dairy Hut and Whipty-Do to year-round go-to scoop shops like Graeter's, Johnson's and Tom's Ice Cream Bowl, satisfied customers share taste experiences each as distinctly delicious as the next. Author Renee Casteel Cook takes readers on a tour of tasty treats from the 3C's to the smaller cities, sampling stories from the late 1800s to the present day.
The essential guide for ice cream lovers everywhere.
A Little and cute "Puppy" who is fond of ice-creams, reaches to "Tinku's" house one day. He smell the ice-cream coming from Tinku's house. How Puppy reaches there and what happen with Puppy, is the baseline of story. this is fancy Children's story book, contains 25 high quality color pages. Kids will improve their reading and imaginative power with this story line. Lots of fun and learning inside... Happy reading kids...