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Ice Cream Social: 100 Artisanal Recipes for Ice Cream, Sherbet, Granita, and Other Frozen Favorites Paperback – May 31, 2016
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"Pastry chefs Anthony Tassinello and Mary Jo Thoresen have decades of experience creating and thinking about the desserts we serve at the restaurant. Everything in this book has their expansive and exhaustive knowledge behind it." ―Alice Waters, owner of Chez Panisse
"As an avid connoisseur of ice cream and sherbet (aren't we all?), I've long been a fan of Anthony and Mary Jo's frozen creations. In Ice Cream Social, they share their insights, tips, and recipes. This book is sure to be not only a hit, but heavily used in my own home kitchen." ―Art Pollard, Founder and Chocolate Maker, Amano
"Place some rich organic cream and a little sugar in a saucepan. Temper some farm-fresh egg yolks, add a few slices of creativity, a dash of brilliance, a pinch of fun, and blend it all together. You’ll end up with one of the most inspiring and sumptuous dessert cookbooks that I’ve seen in a long time! Mary Jo Thoresen and Anthony Tassinello, two Chez Panisse veterans, have triumphed with this new ice cream cookbook." ―Joanne Weir, James Beard Award-winning author
About the Author
Anthony Tassinello has spent the last two decades cooking at Chez Panisse restaurant in Berkeley, California. His work has appeared in the New York Times Magazine, San Francisco Magazine, and The Huffington Post.
Top customer reviews
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I wish this book had more pictures in it, but the recipes are good. It does have some pictures, and they are all very nice, full color, large photos. I just really love it when there is one for every recipe.
It is a very comprehensive book for ice cream lovers- it discusses ingredients, equipment, and techniques. The step by step directions are complete and clear. There are ample recipes for ice creams, ices, sorbets, and other frozen treats based on fruits/juice/creams. I loved also that there are topping recipes included, such as the perfect whipped cream, fudge sauce, ect.
It is a paperback. It's easy to handle and not too thick or heavy, but there are a lot of good recipes in it. Maple Walnut is my favorite. I appreciated that the author remembers even little things- like removing skins off walnuts- that are included to help the ice cream be the best it can be.
I love chocolate, and there are a lot of really good looking chocolate ice cream recipes that I can't wait to try. The ingredients are very easy to find, but these recipes do often use a LOT of cream and custard type cooked recipes with eggs. I did not see a lot of condensed milk in the recipes, instead, where I'd expect to see that, the recipes called for milk and sugar. The recipes don't take a lot of shortcuts, but that all equals to the very best ice cream in my experience.
I have already made the lime sherbet and it was fresh and full of flavor (much better than store bought and not unnaturally green). I have my eye on London Fog (Earl Gray) ice cream next.
This book would be perfect to gift with an ice cream maker on a wedding registry. The recipe book that comes with the machines is very basic!
I received this book for free for my honest and unbiased review.
I received this product at a discounted rate in exchange for my honest and unbiased review.
Most recent customer reviews
First it covers the basics right up front so you know and understand right away what you’re taking on.Read more
about the kinds of things you can make with the recipes in the book.Read more