I don't have a LOT to add to anything else that's been said. I picked this up nearly 20 years ago when I managed the hardware department of an Agway store in New Jersey. We decided to sell ice cream freezers one summer, and found this book to sell along with it. I personally know of home cooks and ice cream shop owners that use this volume. It's got EVERYTHING you need to know about ice cream, related desserts, sauces, mix-ins, toppings, etc. Working in an agricultural product store I especially appreciated the sections pertaining to the science of making ice cream. Fascinating reading, good and reliable recipes (try the buttermilk fudge ice cream), and well worth the price!