Ices and Ice Creams (Square Peg Cookery Classics). Este artículo no está disponible.Ices and Ice Creams (Square Peg Cookery Classics)

'One of the greatest culinary pioneers this country has ever seen' - Heston Blumenthal `The aim of the properly constructed sweet is to convey to the palate the greatest possible amount of pleasure’ - AA. B. Marshall This ultimate ice cream collection was first published in Victorian London by ice cream entrepreneur, Agnes B. Marshall. Its divine delights include thirst-quenching ice creams, sorbets, mousses and iced soufflés, such as: Burnt Almond Cream Ice Sorbet of Peaches Maraschino Mousse Chateaubriand Bombe Plombière of Strawberries Muscovite of Oranges These simple recipes are fully updated and can be made as easily using traditional methods and a home freezer, or with modern appliances and an ice-cream maker. As Voltaire once said: `Ice cream is exquisite. What a pity it isn’t illegal’

Agnes Bertha Marshall (24 August 1855-29 July 1905) was an English culinary entrepreneur who became a leading cookery writer, dubbed the 'Queen of Ices'. Her 1888 cookery book included a recipe for 'cornets with cream', possibly the earliest publication of the edible ice cream cone. Marshall was born in Walthamstow. She wrote four books: Ices Plain and Fancy: The Book of Ices (1885), Mrs A B Marshall's Book of Cookery (1888), Mrs A B Marshall's Larger Cookery Book of Extra Recipes (1891) and Fancy Ices (1894).