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Jeri Quinzio
Of Sugar and Snow
A History of Ice Cream Making
$24.95, £14.95 hardcover
978-0-520-24861-8
NYP--Due 5/09
289 pages, 6 x 8 inches, 18 color illustrations
May 2009, Available worldwide
Categories: Food & Cooking; History of Food; History
May 2009, Available worldwide
Categories: Food & Cooking; History of Food; History
"A chilling page-turner. Jeri Quinzio scoops out a detailed and entertaining picture of my favorite dessert, from its wine-slush origins in 16th-century Italy through contemporary flavor and marketing innovations. I couldn't put it down."—Bruce Weinstein, author of The Ultimate Ice Cream Book
"Jeri Quinzio's wonderful Of Sugar and Snow is that rare pleasure—a work of scholarship and a joy to read."—Barbara Ketcham Wheaton, author of Savoring the Past: The French Kitchen and Table from 1300 to 1789
"This book is a real treat, as fun as running an ice cream store in July!"—Gus Rancatore, owner of Toscanini's Ice Cream
"Jeri Quinzio's wonderful Of Sugar and Snow is that rare pleasure—a work of scholarship and a joy to read."—Barbara Ketcham Wheaton, author of Savoring the Past: The French Kitchen and Table from 1300 to 1789
"This book is a real treat, as fun as running an ice cream store in July!"—Gus Rancatore, owner of Toscanini's Ice Cream
Was ice cream invented in Philadelphia? How about by the Emperor Nero, when he poured honey over snow? Did Marco Polo first taste it in China and bring recipes back? In this first book to tell ice cream's full story, Jeri Quinzio traces the beloved confection from its earliest appearances in sixteenth-century Europe to the small towns of America and debunks some colorful myths along the way. She explains how ice cream is made, describes its social role, and connects historical events to its business and consumption. A diverting yet serious work of history, Of Sugar and Snow provides a fascinating array of recipes, from a seventeenth-century Italian lemon sorbet to a twentieth-century American strawberry mallobet, and traces how this once elite status symbol became today's universally available and wildly popular treat.