First published in 2005. Routledge is an imprint of Taylor a Francis, an informa company.The best creamfor ice-making issingle cream, skimmed before the milk has rested sufficiently long to throw thewhole ofthe cream ... Roughly skimmed, a proportion ofmilk generally helped to make this thinner than the more carefully skimmed.
|Title||:||About Ices Jellies & Creams|
|Publisher||:||Routledge - 2013-10-28|