Sweet Cream and Sugar Cones: 90 Recipes for Making Your Own Ice Cream and Frozen TreatsHardback
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- Publisher: TEN SPEED PRESS
- Format: Hardback | 224 pages
- Dimensions: 193mm x 244mm x 20mm | 885g
- Publication date: 13 June 2012
- Publication City/Country: Berkeley CA
- ISBN 10: 1607741849
- ISBN 13: 9781607741848
- Illustrations note: 60 Full-Colour Photos
- Sales rank: 27,420
An irresistible guide to making 90 intensely flavorful handmade ice creams from the country's top artisanal ice cream shop, including the smash hits Salted Caramel and Balsamic Strawberry, plus other favorites. 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).
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KRIS HOOGERHYDE and ANNE WALKER opened the acclaimed Bi-Rite Creamery in 2006. A veteran of the food business, Kris found her calling as a baker working with Anne at San Francisco's 42 Degrees Restaurant. Anne's career has spanned more than two decades as a pastry chef at some of San Francisco's finest restaurants, including Cypress Club, Stanford Court Hotel, and Slow Club. DABNEY GOUGH is a writer and recipe developer whose work has appeared in "Fine Cooking," "HAWAII" Magazine, the "Honolulu Weekly," and "Edible Hawaiian Islands," among other publications. She is the coauthor of "Bi-Rite Market's Eat Good Food."
"A great primer for beginners." --Publisher's Weekly, 3/19/2012 "Kris and Anne make amazing ice cream. Now if you can't make it to 18th Street in San Francisco you can recreate their delights at home, whether it's decadent Peanut Butter Fudge Swirl, lively Ginger, or their signature Salted Caramel. One thing I know from experience, after you make them all (and you aren't going to miss out on one) you will have more than one favorite." --Emily Luchetti, executive pastry chef at Farallon and Waterbar, author of "The Fearless Baker" and "A Passion for Desserts" "Yes, that's me waiting patiently in line at Bi-Rite for a scoop of their delectable ice cream whenever I'm in San Francisco. But no matter where you are, you can now recreate your favorite flavors and treats at home, including their scoopendous Salted Caramel, and lots more!" --David Lebovitz, author of "The Perfect Scoop" and "Ready for Dessert" "Those of us who recall the supremacy of Herrell's, Steve's, and Bud's [ice cream] worry that the Golden Age of Ice Cream is over. Bi-Rite, even better than those three, has brought it back." --Alan Richman, GQ "I love to make ice cream, but Bi-Rite has the magic touch. Kris, Anne, and Dabney are generous in revealing all the insider tips to make homemade ice cream taste as if made by the pros that they are. Thank you for sharing your recipes and expertise." --Joyce Goldstein, author of "Mediterranean Fresh" and "Enoteca" "Ice cream happens to be my favorite dessert and I have long awaited this book. Bi-Rite ice creams are legendary, and here the masters generously share their exceptional skill in capturing great flavor and creating texture that makes exceptional ice cream. I will keep this cookbook within easy reach." --Jim Dodge, author of "The American Baker" and "Baking with Jim Dodge"
Table of contents
Introduction Basic Ingredients a Equipment Techniques Vanilla Caramel Chocolate Coffee and Tea Nuts Berries Citrus Herbs and Spices Tropical Fruits Sources Acknowledgments Measurement conversion charts Index