A friend recommended the book Frozen Desserts by Francisco J Migoya and because we trusted his opinion we picked it up. It's a wonderful, comprehensive tome that encompasses a modern view of frozen desserts. It discusses what actually occurs during the freezing process, which allows cooks to make educated decisions about creating their own frozen desserts. It's all in metric, which makes the recipes almost universal. It also discusses ice cream stabilizers and the use of hydrocolloids in frozen desserts. In fact, it presents two stabilizer recipes, a current fixation of ours. All in all it makes for an interesting and informative read.