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More Than a Month of Sundaes Paperback – May 1, 2006


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Product Details

  • Paperback: 160 pages
  • Publisher: Red Rock Press; Revised Edition edition (May 1, 2006)
  • Language: English
  • ISBN-10: 1933176024
  • ISBN-13: 978-1933176024
  • Product Dimensions: 6.4 x 0.5 x 9.1 inches
  • Shipping Weight: 8.8 ounces (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Best Sellers Rank: #2,088,244 in Books (See Top 100 in Books)

More About the Author

A locavore before the word existed, Michael Turback www.michaelturback.com was the first to embrace concepts of farm-to-table and vineyard-to-table at his local restaurant, Turback's of Ithaca, New York - an achievement recognized nationally. Michael not only created and nurtured one of the region's first destination restaurants, he built a reputation around his ability to stalk, procure, and support the best of local food and wine. The Los Angeles Times called Turback's, "the first Finger Lakes restaurant to really devote itself to New York's culinary and enological bounty." The restaurant's library of early vintages documented the progress of the growing local industry, earning attention and commendation from The Wine Spectator, Bon Appetit, Gourmet Magazine, The New York Times, Boston Globe, Washington Post, Philadelphia Inquirer, USA Today, Wall Street Journal, Fortune Magazine, Nation's Restaurant News, the Food Channel, and NPR's "All Things Considered." A true "local movement" pioneer, Michael's efforts sparked trends that are seen throughout the hospitality industry today. His loyalty to small local farmers and use of seasonal local produce helped to popularize American regional dining; his wine tasting events and wine dinners inspired interest in a new generation of regional wines. The Turback's staff even picked local grapes for the restaurant's house wine. Michael originated "The Great Nouveau Race," in which long-distance runners carried each vintage's first-released bottles of local wines to market, upstaging the arrival of Beaujolais Nouveau from France and nearly creating an international incident! Known for his versatility and invention as a writer, he has taken on, with distinction, such topics as the ice cream sundae, the banana split, hot chocolate, the partnership of chocolate and coffee, creative barista drinks, artisan cocktails, and the pleasures of Finger Lakes Wine Country.

Customer Reviews

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Most Helpful Customer Reviews

3 of 3 people found the following review helpful By Jay Ad on July 27, 2006
Format: Paperback
Can't think of a better book to read during this frustrating heat wave! I'm definitely an ice-cream lover, but who isn't? So this book is perfect for me. I heard a segment about this book a few weeks ago on National Public Radio, so I checked it out and thought it was great. It has a history of the sundae and sort of doubles as a recipe book, with a bunch of sundae recipes--two of which I've tried out myself at home--and a list of the best places in the U.S. to buy sundaes. I'm giving it 5 stars: you'll love it, but after a few weeks it might force you into a new workout regimen.

-Jay
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2 of 2 people found the following review helpful By Jennifer Chatham on September 25, 2011
Format: Paperback
More Than A Month of Sundaes is a non-fiction books of ice cream facts.

Author Michael Turback is televisions Sundae King who is also a prizewinning restauranteur from Upstate New York. He has compiled a wealth of information pertaining to all things ice cream.

Also included with this handy reference book are over 85 award-winning and delicious ice cream concoctions. From the origins of the banana split, Peach Melba and the Good Humoured Man are but a few of the facts shared within these pages.

There are many interesting tidbits concerning who invented ice cream, how the sundae got its name, the role of ice cream during the Prohibition and many other anecdotes that are sure to tease and tantalize. This book is chock full of interesting and conversation starting topics that will leave you yearning to whip yourself up a sundae and enjoy the pages within this book.

There are many photos shared throughout the pages. Pictures of the original ice cream parlours, dining rooms of the rich and famous, paintings from history showing the love of ice cream, old advertisements and many more! The pictures are in black and white creating an ye olde fashioned atmosphere.

Also included are over 500 of the best sundae parlours served in the USA in over 50 states and the sundae that they are famous for, with the addresses of the establishments for easy location.

I thought this was a delightful book to read! It had many neat facts that I have had the pleasure of sharing with my friends and family, like how the ice cream scoop was invented or how they used to cut ice out of frozen lakes and rivers to concoct the first samples of ice cream that graced the palates of Americans.
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Format: Paperback
Review book courtesy of Red Rock Press

Reading Michael Turback’s “More than a Month of Sundaes” is like eating an ice cream sundae: each taste is smooth, luxurious, melting on the tongue to yield a panoply of sweet flavors. Normally I’m not much of a history buff, and much of this book is filled with historical details and stories regarding the background of ice cream and the phenomenon of the ice cream sundae. I thoroughly enjoyed reading this book, however. The tales are fascinating and filled with personality and color. The details (such as how much George Washington spent on ice cream in one summer!) can be wild and eye-opening, giving us a whole different window into the past as an alternative to dry history books.

I particularly enjoyed learning about how the various well-known ice cream companies got their start. At this point most of them feel like large, faceless companies, so it was fascinating to picture these men decades ago making ice creams and selling them out of their kitchens. I also enjoyed learning where various trends (such as the use of mix-ins) got their start, and how many of the famous sundae-shops around the country contributed to the fame of the ice cream sundae. (In one case I even got to say, “hey, I’ve been there before!”)

But lest you think this is entirely a history of the ice cream sundae and all things related to it, it definitely includes recipes. It provides a few basic ice cream recipes, a handful of toppings, and many sundae-building instructions from establishments near and far.

Unfortunately this part of the book, while good, doesn’t fare quite as well as the story-telling (not a division I expected to find myself making!). The toppings are wonderful.
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