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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.
Mary Jo Thoresen is pastry chef at Chez Panisse restaurant in Berkeley, California. Her work has appeared in numerous publications including Bon Appétit, Gourmet, Oprah Magazine, and San Francisco Magazine.
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I received this product at a discounted rate in exchange for my honest and unbiased review.
For those who are new to making ice cream there are sections that cover the basics - techniques, ingredients and equipment.
I found the book very easy to read and the directions were well written. The book is a paperback book and is not so large that it is cumbersome.
I love the tip boxes that are included with the recipes. Not every recipe has one, but many do. There are not a lot of photos in the book, but that was ok with me. I wanted the information and recipes, not the pretty pictures.
I like the book and I suspect I will refer to it frequently when I make ice cream for all the unusual recipes I want to try.
Disclaimer: I received this item at a reduced price in exchange for my honest, unbiased review. All opinions are my own.
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