Hello, My Name Is Ice Cream PDF Download
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Author: Dana Cree
Publisher: Clarkson Potter
ISBN: 0451495373
Category : Cooking
Languages : en
Pages : 242
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Book Description
With more than 100 recipes for ice cream flavors and revolutionary mix-ins from a James Beard-nominated pastry chef, Hello, My Name is Ice Cream explains not only how to make amazing ice cream, but also the science behind the recipes so you can understand ice cream like a pro. Hello, My Name is Ice Cream is a combination of three books every ice cream lover needs to make delicious blends: 1) an approchable, quick-start manual to making your own ice cream, 2) a guide to help you think about how flavors work together, and 3) a dive into the science of ice cream with explanations of how it forms, how air and sugars affect texture and flavor, and how you can manipulate all of these factors to create the ice cream of your dreams. The recipes begin with the basics—super chocolately chocolate and Tahitian vanilla—then evolve into more adventurous infusions, custards, sherbets, and frozen yogurt styles. And then there are the mix-ins, simple treats elevated by Cree's pastry chef mind, including chocolate chips designed to melt on contact once you bite them and brownie bits that crunch.
Author: Dana Cree
Publisher: Clarkson Potter
ISBN: 0451495373
Category : Cooking
Languages : en
Pages : 242
Get Book Here
Book Description
With more than 100 recipes for ice cream flavors and revolutionary mix-ins from a James Beard-nominated pastry chef, Hello, My Name is Ice Cream explains not only how to make amazing ice cream, but also the science behind the recipes so you can understand ice cream like a pro. Hello, My Name is Ice Cream is a combination of three books every ice cream lover needs to make delicious blends: 1) an approchable, quick-start manual to making your own ice cream, 2) a guide to help you think about how flavors work together, and 3) a dive into the science of ice cream with explanations of how it forms, how air and sugars affect texture and flavor, and how you can manipulate all of these factors to create the ice cream of your dreams. The recipes begin with the basics—super chocolately chocolate and Tahitian vanilla—then evolve into more adventurous infusions, custards, sherbets, and frozen yogurt styles. And then there are the mix-ins, simple treats elevated by Cree's pastry chef mind, including chocolate chips designed to melt on contact once you bite them and brownie bits that crunch.
Author: Tyler Malek
Publisher: Clarkson Potter
ISBN: 1524760153
Category : Cooking
Languages : en
Pages : 242
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Book Description
Using a simple five-minute base recipe, you can make the “brilliant” (Andrew Zimmern), “astonishingly good” (Ruth Reichl) flavors of the innovative “ice cream gods” (Bon Appétit) Salt & Straw at home. NAMED ONE OF THE BEST COOKBOOKS OF THE SEASON BY Eater • Delish • Epicurious Based out of Portland, Oregon, Salt & Straw is the brainchild of two cousins, Tyler and Kim Malek, who had a vision but no recipes. They turned to their friends for advice—chefs, chocolatiers, brewers, and food experts of all kinds—and what came out is a super-simple base that takes five minutes to make, and an ice cream company that sees new flavors and inspiration everywhere they look. Using that base recipe, you can make dozens of Salt & Straw’s most beloved, unique (and a little controversial) flavors, including Sea Salt with Caramel Ribbons, Roasted Strawberry and Toasted White Chocolate, and Buttered Mashed Potatoes and Gravy. But more importantly, this book reveals what they’ve learned, how to tap your own creativity, and how to invent flavors of your own, based on whatever you see around you. Because ice cream isn’t just a thing you eat, it’s a way to live. Praise for Salt & Straw Ice Cream Cookbook “Making ice cream at home is already enough of a mental hurdle. . . . Salt & Straw is out to prove us wrong with a new cookbook . . . making crazy ice cream flavors is more than doable—it’s addictive.”—Portland Monthly “The approachable, you-can-do-this nature of the book should be all that home cooks need to try it out.”—Eater “I originally sought out this book solely because of the Meyer Lemon Blueberry Buttermilk Custard. . . . It is the greatest ice cream flavor that’s ever existed and, because it’s only a seasonal flavor in their stores, I needed the recipe so I could make it whenever I wanted.”—Bon Appétit “A cookbook dedicated to ice cream? Yes, please. This is essential reading for Salt & Straw fans.”—Food & Wine “Few of America’s many ice cream makers are as seasonally minded and downright creative as Salt & Straw co-founder Tyler Malek.”—GrubStreet
Author: Jeni Britton Bauer
Publisher: Artisan Books
ISBN: 1579654363
Category : Cooking
Languages : en
Pages : 225
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Book Description
“Ice cream perfection in a word: Jeni’s.” –Washington Post James Beard Award Winner: Best Baking and Dessert Book of 2011! At last, addictive flavors, and a breakthrough method for making creamy, scoopable ice cream at home, from the proprietor of Jeni’s Splendid Ice Creams, whose artisanal scooperies in Ohio are nationally acclaimed. Now, with her debut cookbook, Jeni Britton Bauer is on a mission to help foodies create perfect ice creams, yogurts, and sorbets—ones that are every bit as perfect as hers—in their own kitchens. Frustrated by icy and crumbly homemade ice cream, Bauer invested in a $50 ice cream maker and proceeded to test and retest recipes until she devised a formula to make creamy, sturdy, lickable ice cream at home. Filled with irresistible color photographs, this delightful cookbook contains 100 of Jeni’s jaw-droppingly delicious signature recipes—from her Goat Cheese with Roasted Cherries to her Queen City Cayenne to her Bourbon with Toasted Buttered Pecans. Fans of easy-to-prepare desserts with star quality will scoop this book up. How cool is that?
Author: Natasha Case
Publisher: HarperCollins
ISBN: 0544129784
Category : Cooking
Languages : en
Pages : 408
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Book Description
From a beat-up postal van turned food truck, Coolhaus has rocketed to a national brand. Yahoo! called it “the best ice cream in America.” The inventive sandwiches, named after famous architects, are sold in supermarkets across the country, as well as from trucks in Los Angeles, New York, Austin, and Dallas. Coolhaus has drawn accolades from the New York Times, Every Day with Rachael Ray, Time, and Good Morning America, to name a few, and from such celebrities as Will Ferrell, Jimmy Kimmel, and Alex Guarnaschelli. Now the owners part with the recipes for their coolest creations, like the BuckMINTster Fuller (Dirty Mint Chip Ice Cream with Chocolate Chip Cookies) and the Frank Behry (Strawberry Gelato with Snickerdoodles). Daring flavors range from classic (Cookies and Sweet Cream), to boozy (Bourbon Manhattan), to vegan (Lychee Martini), and even savory (Fried Chicken and Waffle). Sandwiched among the treats are tips on ice cream making, profiles of major and up-and-coming architects, and amusing tales of the owners’ forays into the ice cream business.
Author: Jeni Britton Bauer
Publisher: Artisan Books
ISBN: 1579655920
Category : Cooking
Languages : en
Pages : 209
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Book Description
In Jeni’s Splendid Ice Cream Desserts, ice creams deliciously melt into hot brown Bettys, berry cobblers, sweet empanadas, and corn fritters. Her one-of-a-kind cakes and cookies are not only served with ice cream, they get crumbled on top and incorporated into the ice cream base itself. Sundae combinations dazzle with bold and inspired sauces, such as Whiskey Caramel and Honey Spiked with Chilies. And Jeni’s crunchy “gravels” (crumbly sundae toppings)—such as Salty Graham Gravel and Everything Bagel Gravel—are unlike toppings anyone has ever seen before. Store-bought ice cream can be used for all the desserts in the book, but it will be hard to resist Jeni’s breakthrough recipes for dairy-free ice cream, frozen custard, and soft-serve. Thirty brand-new flavors, including Cumin & Honey Butterscotch and Extra-Strength Root Beer Ice Cream, attest to the magic of this unique and alluring collection.
Author: Laura O'Neill
Publisher: HarperCollins
ISBN: 0062329596
Category : Cooking
Languages : en
Pages : 431
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Book Description
Naturally flavored, wholesome frozen treats from Brooklyn’s beloved ice cream emporium—including vegan variations! The Van Leeuwen Artisan Ice Cream Book includes recipes for every palate and season, from favorites like Vanilla to adventurous treats inspired by a host of international culinary influences, such as Masala Chai with Black Peppercorns and Apple Crumble with Calvados and Crème Fraîche. Each recipe—from the classic to the unexpected, from the simple to the advanced—features intense natural flavors, low sugar, and the best ingredients available. Determined to revive traditional ice cream making using only whole ingredients sourced from the finest small producers, Ben, Pete, and Laura opened their ice cream business in Greenpoint, Brooklyn, with little more than a pair of buttercup yellow trucks. In less than a decade, they’ve become a nationally recognized name while remaining steadfast to their commitment of bringing ice cream back to the basics: creating rich flavors using real ingredients. Richly illustrated, told in a whimsical style, and filled with easy-to-follow techniques and tips for making old-fashioned ice cream at home, The Van Leeuwen Artisan Ice Cream Book includes captivating stories—and an explanation of the basic science behind these delicious creations. Now you can enjoy these irresistible artisanal delights anytime. “The flavors created by Van Leeuwen are what you’d expect from a Willy Wonka ice cream factory—if it were in Brooklyn.” —Marie Claire “[The] vegan roasted banana ice cream blew my mind . . . For those who will never consider making vegan ice creams . . . there are ninety other inventive recipes to choose from. But it’s the 10 cream-free variations that make this cookbook rise to the top.” —The New York Times “The founders of Van Leeuwen Artisan Ice Cream chart their course from a humble pair of food trucks to a thriving business with several stores on both coasts. The secret to their success? Really good ice cream.” —Publishers Weekly
Author: Kris Hoogerhyde
Publisher: Ten Speed Press
ISBN: 1607741857
Category : Cooking
Languages : en
Pages : 226
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Book Description
San Francisco’s Bi-Rite Creamery is as well known for its small-batch, handcrafted, show-stoppingly inventive ice cream as it is for the long line that snakes around the block. Guests young and old flock to the destination ice cream shop, craving a toasty banana split, a jewel-toned ice pop, a scoop of cooling sorbet, a mouthwatering ice cream sandwich, or one of the best ice cream cakes around. Lucky for ice cream lovers, Bi-Rite Creamery’s secret is in plain sight: their irresistible goods are all made using top quality, farm-fresh, seasonal ingredients—locally sourced, whenever possible—and now you can bring their legendary creations into your home. This essential guide to making your own delicious ice cream and treats covers all the classic flavors and delectable variations, plus creative combinations like Orange-Cardamom,Chai-Spiced Milk Chocolate, Balsamic Strawberry, Malted Vanilla with Peanut Brittle and Milk Chocolate, and Honey Lavender. Driven by the Creamery’s most popular flavors, each chapter in Sweet Cream and Sugar Cones serves as a meditation on a particular ingredient. Featuring recipes for Bi-Rite’s famed cakes, frostings, pie crusts, and cookies, you can easily mix and match to create an infinite array of delicious custom frozen treats. Filled with step-by-step techniques and insider’s secrets, this lavishly illustrated cookbook will turn your kitchen into a personal Bi-Rite Creamery (without the long line).
Author: Philip C. Stead
Publisher: Macmillan
ISBN: 1596438096
Category : Juvenile Fiction
Languages : en
Pages : 46
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Book Description
Ruby, a very small bird in a very big world, is looking for a friend, so she introduces herself in this stunning new picture book by Caldecott Medalist Stead ("A Sick Day for Amos McGee"). Full color.
Author: Ben Cohen
Publisher: Workman Publishing Company
ISBN: 0761171126
Category : Cooking
Languages : en
Pages : 131
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Book Description
With little skill, surprisingly few ingredients, and even the most unsophisticated of ice-cream makers, you can make the scrumptious ice creams that have made Ben & Jerry's an American legend. Ben & Jerry's Homemade Ice Cream & Dessert Book tells fans the story behind the company and the two men who built it-from their first meeting in 7th-grade gym class (they were already the two widest kids on the field) to their "graduation" from a $5.00 ice-cream-making correspondence course to their first ice-cream shop in a renovated gas station. But the best part comes next. Dastardly Mash, featuring nuts, raisins, and hunks of chocolate. The celebrated Heath Bar Crunch. New York Super Fudge Chunk. Oreo Mint. In addition to Ben & Jerry's 11 greatest hits, here are recipes for ice creams made with fresh fruit, with chocolate, with candies and cookies, and recipes for sorbets, sundaes, and baked goods.
Author: Morfudd Richards
Publisher: Random House
ISBN: 1448146933
Category : Cooking
Languages : en
Pages : 337
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Book Description
Morfudd Richards ran a very popular London restaurant called Lola's. When she closed it in 2004 she bought an ice-cream van and started a business - Lola's on Ice - selling her homemade ice creams. From here springs this mouthwatering book, based on four years' experience of mastering the art of making ice cream and the discovery of a passion. Morfudd shares over 100 sumptuous recipes for ice creams, sorbets, granitas and sundaes - for use with an ice-cream maker or by hand. She reveals why beetroot is the perfect partner for blackcurrant in a sorbet; how to make the creamiest vanilla ice cream and why your tastebuds won't fail to be tantalised by burnt orange caramel or rhubarb crumble ice cream or pea and wasabi sorbet. She also teaches you how to marry flavours to create irresistible sundaes, how to make ices throughout the year using seasonal ingredients and provides a handy Q&A section to help solve your ice-cream dilemmas. With eye-catching design and stunning colour photography throughout, this book is THE definitive guide to all things iced and will have you licking your bowl clean to savour every last drop of your delectable desserts.
