<p/><br></br><p><b> Book Synopsis </b></p></br></br><p><b>A fun collection of 60 recipes, riffs, toppings, and serving ideas for ice creams of all styles. </b></p><p>Ice cream is more fun with friends, but also with cones, sprinkles, candied nuts, hot honey--you get where we're going. So the editors of Food52 brought together sixty well-tested recipes for frozen desserts of all styles and a billion (give or take a few) ideas for toppings and add-ons. There are surprising flavors--think cinnamon roll ice cream, coffee frozen custard, and grilled watermelon cremolada--and spins on enduring favorites, such as spiced fudgesicles, cherry-mint snow cones, and even a chocolate-hazelnut baked Alaska. There are Saltine and waffle sandwiches, boozy floats, and something called "spoom." There are tricks for making ice cream without a maker and spiffing up the store-bought stuff, and Hail Marys for when things go wrong (like when--whoops!--all the ice cream melts). But don't be nervous: even if you've never made ice cream before, you're in good hands with this no-fuss, all-fun book. Consider it your permission to play (and eat a ton of really good ice cream).</p><p/><br></br><p><b> Review Quotes </b></p></br></br><br>"Ice cream is my life and Food52 really knows their frozen stuff. This book isn't cutesy and it's not snore-inducing science-y either. Recipes that actually work, imagine that. I'm a fan." <p/> <b>-- BROOKS HEADLEY, chef/owner of Superiority Burger and author of <i>Fancy Desserts</i></b><br><p/><br></br><p><b> About the Author </b></p></br></br>The home and kitchen destination Food52.com was founded in 2009 by Amanda Hesser and Merrill Stubbs, two authors, editors, and opinionated home cooks who formerly worked for the <i>New York Times</i>. Since then, Food52 has created a suite of cookbooks, a cooking and home shop, a podcast, and a cooking hotline--and has won many a James Beard and IACP award doing it.
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