Ice Cream Social - by Anthony Tassinello & Mary Jo Thoresen (Paperback)
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<p/><br></br><p><b> Book Synopsis </b></p></br></br><p>Artisanal ice cream has seen a huge spike in popularity, with customers ditching well-known brands for local, small batch creations that have taken ice cream to a whole new level. People are paying premium prices for these super premium ice creams, but what they don't know is that, with a few insider tips, these offerings can easily be created at home. In this timely cookbook for making a timeless dessert, readers will find everything they need-but no more-to create unbelievably delicious, homemade ice cream, and invite friends and family over to share in the fun. Complete with recipes for gelato, soft serve, sorbet, and other frozen delights, <i>Ice Cream Social</i> also includes: </p> <p>- Simple step-by-step instructions and troubleshooting tips </p> <p>- A straightforward guide to the techniques that will ensure delicious results every time</p> <p>- An ice cream primer to get started</p> <p>- Creative ideas for throwing ice cream socials </p> <p>- A bonus chapter on ice cream toppings, shakes, and malts </p> <p>Discover 100 ice cream recipes that showcase fresh, seasonal ingredients and simple yet creative flavor combinations, all designed to give you the quality of your local ice cream shop at home-cones served separately. </p><p/><br></br><p><b> Review Quotes </b></p></br></br><br><p>"Pastry chefs Anthony Tassinello and Mary Jo Thorensen 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." <strong>―Alice Waters, owner of Chez Panisse</strong></p><p>"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 <em>Ice Cream Social, </em> 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." <strong>―Art Pollard, Founder and Chocolate Maker, Amano</strong></p><p>"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." <strong>―Joanne Weir, James Beard Award-winning author</strong></p><br>
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