Heath, Ambrose. Good Sweets and Ices. Chilean and beaten biscuits (the dough

and beaten biscuits (the dough "pounded with a club of hickory")

and 3) a dive into the science of ice cream with explanations of how it forms

like the cliff-dwelling guillemot

Food writer and cook Lerato Umah-Shaylor’s magnificent cookbook is a delicious eating tour of the African continent

Preeminent food studies scholar Darra Goldstein offers readers a concise

Heath, Ambrose. Good Sweets and Ices. Chilean and beaten biscuits (the doughJacket. Second Edition. London: Faber & Faber, [1949]. First published in 1937 as Good Sweets, this edition expands into ices as well as hot and cold sweets. Included are recipes for peach fritters, Magdala pancakes, crepes flambes, coconut custard, jelly Easter eggs, stewed figs with cake, raspberry whip, syllabub, chestnut coffee ice, etc. Unfortunately, the top 2" of the front jacket panel has been torn away; otherwise good. An uncommon title. (30)