A century after it first opened its doors, the "Little Creamery in 
Brenham" is still going strong, gaining new fans every day. This 
charming book celebrating Blue Bell's first 100 years tells the 
story of the ideas, people, and Jersey cows that made Blue Bell Ice 
Cream the delicious sensation it is today.

    Filled from cover to cover with historic photographs, colorful 
artwork, vintage ads, and interesting facts, the book gives readers a 
taste of what makes Blue Bell "the best ice cream in the country." 
The story begins when Blue Bell wasn't called Blue Bell and didn't 
yet make ice cream, takes readers through three generations of 
the family-run business, and culminates with details about the 
company's special centennial festivities.

    The story of the company's unique combination of can-do spirit, 
small-town values, and old-fashioned optimism is told along with 
fun tidbits of information about its flavors, people, and frozen treats. 
You'll come across amusing anecdotes such as the tale of the 
Jelly Terror and the time when Blue Bell went to outer space.

    Don't be surprised if you feel compelled to run out for a half-
gallon or two as you read!

_________________________________________________________

DOROTHY MCLEOD MACINERNEY sits on the board of directors 
of Blue Bell Creameries and spent 18 months researching the 
company's historical archives to write this book. She earned a 
Ph.D. in American Studies from the University of Texas at Austin, 
and has authored  many articles in historical publications. She has 
taught math and computer classes in Houston public and private 
schools and now resides in Austin, Texas.


What people are saying about this book

"Even before you turn the first page, pick up a pint from Blue Bell 
Creameries, or you'll soon be salivating for this cold, Lone Star treat."
—Southern Living

"This book will make your mouth water."—Bryan-College Station 
Eagle, February 2007

"Pecan pie talks the talk, but Blue Bell walks the walk. Blue Bell 
Homemade Vanilla is the dominant dessert in the Lone Star State."
—Ken Hoffmann, Houston Chronicle

" . . . Blue Bell is not all hat and no cattle, as they say of some 
things and some people in Texas. With clean, vibrant flavors and a 
rich, luxuriant consistency achieved despite a butterfat content a 
little lower than some competitors, it hooks you from the first 
spoonful."—R.W. Apple Jr., The New York Times