Author Ellen Brown has reinterpreted classic frozen recipes for the home cook, each fitted to the most popular ice cream freezers on the market. Explore the nation’s favorite ice cream shops with a plethora of delectable photographs and 150 recipes–featuring ice cream, gelato, sorbet, and more. This is the must-have guide for the at-home ice cream connoisseur.
“Providence Journal”, 5/25/11 Anyone can follow her recipes and make premium ice cream, gelato and even dairy-free sorbets. By mixing fresh fruit with sugar, milk and a few seasonings, you have your own small-batch homemade ice cream…. In fact, the book is rather current, with stories about great ice cream shops, old and new, across the country. In that way, it serves almost as a travel guide…. In fact, there is very little in the world of ice cream, gelato, sorbet and sherbet not discussed within the pages of Brown’s 240-page “Scoop,” and all of it will make you crave a cone or a cup.”Providence Journal,” 5/25/11 “Anyone can follow her recipes and make premium ice cream, gelato and even dairy-free sorbets. By mixing fresh fruit with sugar, milk and a few seasonings, you have your own small-batch homemade ice cream…. In fact, the book is rather current, with stories about great ice cream shops, old and new, across the country. In that way, it serves almost as a travel guide…. In fact, there is very little in the world of ice cream, gelato, sorbet and sherbet not discussed within the pages of Brown’s 240-page “Scoop,” and all of it will make you crave a cone or a cup.”Mariani’s Virtual Gourmet Newsletter, Vol IX “I’ll sit down for hours with any cookbook Ellen Brown writes–and there are a slew of them–so I pay attention when she turns her focus on what is, let’s face it, the world’s favorite food. Had this book only been a collection of Brown’s recipes it would be well worth the modest price, but this is much more, for Brown has always been an astute culinary historian, and she lovingly describes the background and special qualities of wonderfully ice cream stores all over the USA, from Bassetts in Philadelphia and Herrell’s in Northampton, MA (she rightly credits Steve Herrell for creating the artisanal ice cream movement) to Graeter’s in Cincinnati and Sweet Republic in Scottsdale, AZ. The recipes are culled from these icons, and Brown makes sure they work for use in the home kitchen.””What makes Brown’s book so great (is) making ice cream isn’t difficult, it simply requires more focused attention than we think to make that revelatory every night scoop. Jenn Garbee, “LA Weekly,” May 13″”Brown’s recipes (Campari grapefruit sorbet, cashew caramel swirl ice cream) aren’t exactly complicated, they’re more the highly focused types. What’s interesting here is that Brown lassoed in and adapted recipes from some pretty stellar ice cream shops around the country, along with plenty of just plain old “good” affairs — the
About the Author
Ellen Brown is a 30-year veteran foodie. She is the author of 23 cookbooks, including several Complete Idiot’s guides. She is the founding food editor of USA Today. Her writing has appeared in numerous major publications, including The Washington Post, The Los Angeles Times, Bon Appétit, Art Culinaire, and The San Francisco Chronicle. She lives in Providence, Rhode Island.
I love love love this ice cream cookbook!! Every ice cream I have made from this cookbook is exceptional! The vanilla base recipe is so basic and good, you can add your own creative flavors and adds to it! I highly recommend anyone to get this book who’s willing to make some delicious ice cream!
While I frequently read cookbooks for entertainment, rarely do they entertain like this one. This author gives well written thumbnail biographies of the firms from which she drew the ice cream recipes. Some of them, like Bassetts in Philly and Graeter’s in Cincinnati, date back to the 19th century with wonderful old photos. Others, like Sweet Republic in Scottsdale, started in the last decade. There are lots of dairies in cities featured, but also some in small towns. And so far I’ve made four recipes, each better than the next. The Fig Gelato is made with dried figs and delivers such scrumptious flavor that today I am making my second batch!
I travel a good deal in my work and love sampling exquisite local products. One of my favorite activities is to discover local ice cream and gelato shops to try new flavors. I was particularly excited to get “Scoop” because it drew upon those wonderful local treasure ice cream shops. It was a pleasure to discover recipes for ice creams I had adored. I have tried several of the recipes and my guests have smacked their lips over the delicious outcomes. I found the recipes easy to follow and the results as delicious as I remember eating at the shops. I can’t wait to try more! I recommend this book to anyone who loves ice cream.
- Title: Scoop: 125 Specialty Ice Creams from the Nations Best Creameries
- Autor: Ellen Brown
- Publisher (Publication Date): Running Press Adult (May 3, 2011)
- Language: English
- ISBN-10: | 0762437987
- ISBN-13: | 978-0762437986
- Download File Format: EPUB, PDF