Her first and perhaps most famous book, 'The Book of Ices', focused entirely on ice cream and frozen desserts. It was meticulously detailed, featuring hundreds of recipes and instructions for using her patented ice cream makers.

This comprehensive cookbook covered a wide range of culinary topics, from basic cooking techniques to elaborate recipes. It reflected her practical approach to cooking and provided detailed instructions for both novice and experienced cooks.

An expanded version of her previous cookbook, 'Mrs. A.B. Marshall's Larger Cookery Book', offered an even greater variety of recipes and techniques. It became a standard reference for cooks of the Victorian era.

Agnes Marshall founded 'The Table', a weekly magazine dedicated to culinary topics. It featured articles on recipes, cooking techniques, and food trends, providing a platform for her to share her expertise and connect with her audience. It helped build her image and solidify her fame.