The Book of Ices by Agnes B. Marshall, originally published in 1885, is a classic work of culinary instruction devoted entirely to the art of frozen desserts. It contains detailed recipes for cream and water ices, sorbets, mousses, iced soufflés, and other refined iced dishes. Recipes are presented with both French and English names, reflecting the cosmopolitan sensibility of Victorian-era cuisine.

Agnes B. Marshall was a leading figure in 19th-century culinary innovation and a pioneer in the development of frozen desserts. Her expertise in ice cream and presentation, along with her early advocacy for new techniques and tools, helped define standards in both domestic and professional kitchens. This edition preserves the original charm of the book, including aged, yellowed pages and ornamental typography, reproduced from scanned pages.

In addition to its practical value, the book offers insight into the aesthetics and dining customs of the late 19th century. Rich with decorative suggestions and thoughtful details, it serves as both a useful resource and a historical document of culinary refinement.