Author: Grace Thompson
Romance and heartache abound as a local ice cream shop struggles to stay afloat Christmas, 1940. As the festive season approaches in a small Welsh village, two friends, Patricia and Vanessa, fall for the same man. Vanessa will stop at nothing to win his affections, but ultimately it is Patricia who finds love. Yet when tragedy strikes, it is Patricia who has to piece her life back together. Throwing herself into revitalising a traditional gelato business, she finds comfort from an unexpected source. Soon local gossip makes her worry if her new suitor can be trusted… is he too good to be true? An atmospheric and emotional saga, Ice Cream in Winter is steeped in period detail. Its author, the much-loved Grace Thompson (here under the pen name Kay Christopher), is one of the bestselling saga writers of recent years.
Author: Duncan Groves
Publisher: Troubador Publishing Ltd
Category: Juvenile Fiction
A wonderful illustrated picture book about the adventures of an unlikely hero! Benjamin Butterworth is everyone’s favourite ice cream man. But when one little boy asks exactly how he makes his ice cream so tasty, so yummy, so oh-so-scrummy, Mr Butterworth tells him it’s a big secret and one that he just can’t share. The problem is, his ice cream is so delightfully delicious, that after a busy summer, Mr Butterworth has almost run out. So as winter approaches, Benjamin Butterworth packs his bags and embarks on a long adventure to the coldest place on Earth. With his faithful dog at his side, the intrepid ice cream man endures terrible sea storms, battles a giant octopus, climbs an enormous ice mountain and comes face-to-face with a scary snow monster, until at last, he finds what he’s looking for: Mount Ice Cream. Brought to life by distinctive, hand-drawn illustrations, vividly rendered in watercolour and ink, Where Do Ice Cream Men Go In The Winter? is the story of an ordinary man on an extraordinary journey. Benjamin Butterworth doesn’t look like your average hero, yet this humble, unassuming ice cream man goes to remarkable lengths for his tasty treat and in so doing, proves there’s more to him than meets the eye. Combining quirky adventure with a charming aesthetic, this intrepid voyage will capture the imagination again and again; after all, what child wouldn’t want to be whisked away to the land of ice cream?
Author: Jeni Britton Bauer
Publisher: Artisan Books
Demonstrates how to prepare professional-quality ice creams, yogurts, and sorbets using unique flavors and minimally processed milk to create flavors including salty caramel and roasted pumpkin five-spice ice cream.
How Two Real Guys Built a Business with a Social Conscience and a Sense of Humor
Author: Fred Lager
Publisher: Crown Business
Category: Business & Economics
"Deftly and compassionately captures [Ben's] genius in all its entrepreneurial splendor...This tale will keep you entertained."--New York Times Book Review. A former CEO of Ben & Jerry's tells how two '60s holdovers built a single ice cream store into one of America's hottest companies. From modest beginnings--opening their first ice cream shop in a renovated gas station--to entrepreneurial challenges, including their clash with Häagen-Dazs, to becoming a miltimillion dollar company, Lager provides an insightful insider's account of Ben & Jerry's ice cream empire.
Sweet Seasonal Recipes for Ice Creams, Sorbets, and Toppings Made with Local Ingredients
Author: Molly Moon-Neitzel,Christina Spittler
Publisher: Sasquatch Books
When Molly Moon Neitzel opened the first of her five boutique ice cream scoop shops in the spring of 2008, it was an instant hit with the folks of Seattle. So much so that they've been happily lining up for a cone or signature sundae ever since, and now you can make her delicious ice creams, sorbets, and toppings at home! Arranged in the book by season--with the focus on using local, fresh fruit and herbs in combinations that are both familiar and surprising--you will find recipes for most flavors imaginable and even those a little unimaginable. From childhood favorites to avant-garde, adult-only fare, including the classic Vanilla Bean to the exotic Cardamom to the adventurous Balsamic Strawberry and the comforting Maple Bacon (try a scoop on oatmeal for a special winter breakfast treat!), these ice creams and sorbets are both simple and fun to make. Of course, they're even more fun to eat!
Category: Ice cream industry
Author: Toni Morrison
Publisher: Vintage Books
The story of Pecola Breedlove profiles an eleven-year-old African-American girl growing up in an America that values blue-eyed blondes and the tragedy that results from her longing to be accepted.
The Social History of Ice and Ices
Author: Elizabeth David
Publisher: Faber & Faber
'A splendid tale of human ingenuity in the service of taste, sedulously researched and told with great flair.' Loyd Grossman Sunday Times Author of such cookery classics as Italian Food and French Provincial Cooking, Elizabeth David (1913-1992) found that the literature of cookery, as well as the practical side, was of absorbing interest, and she studied it throughout her life. Spices, Salt and Aromatics in the English Kitchen was published in 1970, followed by English Bread and Yeast Cookery, for which she won the Glenfiddich Writer of the Year award, in 1977. At the time of her death in 1992 she was working on this equally epic study of the use of ice, the ice-trade and the early days of refrigeration, which was published posthumously in 1994 as Harvest of the Cold Months. 'An awe-inspiring feat of detective scholarship, the literally marvellous story of how human beings came to ingest lumps of flavoured frozen matter for pleasure ... There is much, much more - about the making and breaking of reputations, the founding of Parisian caf culture, the great and rivalrous confectioners of eighteenth- and nineteenth-century London, about Russian ice-cream (surprisingly superior) and Persian sherbets ... sumptuous.' Independent on Sunday 'This survey of the use of ice in cookery takes us on a fascinating journey from 1581, where in Florence they put snow in the wine glasses, to that modern phenomenon, the growth of the ice-cream business. A scholarly social history, which makes a fitting finale to the work of the greatest of our writers on foods and its contexts.' Harpers & Queen
Author: Jeni Britton Bauer
Publisher: Artisan Books
In Jeni’s Splendid Ice Cream Desserts, ice creams deliciously melt into hot brown Bettys, berry cobblers, sweet empanadas, and corn fritters. Her one-of-a-kind cakes and cookies are not only served with ice cream, they get crumbled on top and incorporated into the ice cream base itself. Sundae combinations dazzle with bold and inspired sauces, such as Whiskey Caramel and Honey Spiked with Chilies. And Jeni’s crunchy “gravels” (crumbly sundae toppings)—such as Salty Graham Gravel and Everything Bagel Gravel—are unlike toppings anyone has ever seen before. Store-bought ice cream can be used for all the desserts in the book, but it will be hard to resist Jeni’s breakthrough recipes for dairy-free ice cream, frozen custard, and soft-serve. Thirty brand-new flavors, including Cumin & Honey Butterscotch and Extra-Strength Root Beer Ice Cream, attest to the magic of this unique and alluring collection.
Sailing Through the Sweet History of Cape Cod's Favorite Ice Cream Parlor
Author: Heather M. Wysocki
Publisher: Arcadia Publishing
For over 75 years, Four Seas Ice Cream, located in Centerville, Massachusetts, has not only been Cape Cod's favorite ice cream shop, it has also been a destination for people from across the nation and the world. The proposed History Press publication will include the history of Four Seas as well as tidbits about what makes it special from its famous fans to its local high-school employees who come back year after year to work at the tiny, seven-table shop that attracts tens of thousands of customers each summer. The book will also explain why they never, ever put sprinkles onto their ice cream; why a frappe is NOT a milkshake; why their medium-size ice cream cone is shaped like a triangle; and why vanilla is still their most popular flavor.
The Art and Science of the Scoop
Author: Dana Cree
Publisher: Clarkson Potter
With more than 100 recipes for ice cream flavors and revolutionary mix-ins from a James Beard-nominated pastry chef, Hello, My Name is Ice Creamexplains not only how to make amazing ice cream, but also the science behind the recipes so you can understand ice cream like a pro.Hello, My Name is Ice Creamis a combination of three books every ice cream lover needs to make his or her own delicious blends- it is 1) an approchable, quick-start manual to making your own ice cream, 2) a guide to help you think about how flavors work together, and 3) a dive into the science of ice cream with explanations of how it forms, how air and sugars affect texture and flavor, and how you can manipulate all of these factors to create the ice cream of your dreams. The recipes begin with the basics--super chocolately chocolate and Tahitian vanilla--then evolve into more adventurous infusions, custards, sherbets, and frozen yogurt styles. And then there are the mix-ins, simple treats elevated by Cree's pastry chef mind, including chocolate chips designed to melt on contact once you bite them and brownie bits that crunch.
Author: Ernest van der Kwast
Publisher: Simon and Schuster
In this “moving story of how sacrifices accumulate in the wake of passions left unfulfilled” (Publishers Weekly)—perfect for fans of Fredrik Backman and Lisa Genova—a poet must decide if he should put his family’s or his own needs first when he returns to Italy help run the family business he left behind years ago. As the heir to a proud Northern Italian ice-cream dynasty, Giovanni Talamini’s family is none too happy when he decides to break with tradition and travel the world as a poet. So when Giovanni receives an unexpected call from his brother, he is faced with a difficult decision: return home to serve in his family’s interests or continue on his own path in life once and for all? In a heartwarming tale that weaves history with lore and poetry with delicious recipes, The Ice-Cream Makers paints a century-long, multigenerational portrait of a family wrestling with their identity and how to ensure their legacy. This is a “delightful read; smooth as ice cream on a hot summer day” (Kirkus Reviews).
Author: Helen Dunmore
Publisher: Grove Press
In a first collection to be published in the United States, a cafeteria cook confronts her Polish pen pal, a divorced mother gains insight from a parking meter, a thin celebrity gives in to the lure of comfort food, and a soulful woman contemplates a youthful pregnancy and remembers a troubled lover. Reprint.
The Definitive Guide
Author: Caroline Weir,Robin Weir
Author: Bonnie Bader
Category: Juvenile Nonfiction
What's the Scoop? Americans eat more ice cream than people in any other country (on average 48 pints per person a year). Where did this cool treat come from? And how did its popularity spread? If you're curious about all things ice cream, this fun, visual 8 x 8 developed with the food curators at the Smithsonian is now on the menu!
Author: Helen You
Publisher: Clarkson Potter
From the restaurant where adventurous foodies get the freshest dumplings in New York City, comes the ultimate Chinese cookbook with 60 recipes for classic and unexpected dumplings and dim sum-like side dishes. New York Timescritic Pete Wells calls Helen You "a kind of genius for creating miniature worlds of flavor" and, indeed her recipes redefine the dumpling- Slow-Cooked Lamb with Green Squash; Spicy Shrimp and Celery; Wood Ear Mushroom and Cabbage; and desserts such as Sweet Pumpkin and Black Sesame Tang Yuan. With information on the elements of a great dumpling, stunning photography, and detailed instructions for folding and cooking dumplings, this cookbook is a jumping-off point for creating your own galaxy of flavors.
Author: Evelyn Scott,Virginia Parsons
Publisher: Golden Books
Category: Juvenile Fiction
A bear family amuses itself with summer and winter activities such as walking, swimming, making snowmen, and decorating trees.
60 Recipes and Riffs for Sorbets, Sandwiches, No-Churn Ice Creams, and More
Author: Editors of Food52
A friendly collection of recipes, riffs, toppings, and serving ideas for ice creams of all styles. InIce Cream & Friends, the editors of Food52 unearth 60 recipes for everyday and special occasion frozen desserts-like coffee frozen custard, cinnamon roll ice cream, and grilled watermelon cremolada-and put their own spin on enduring favorites- spiced fudgesicles, cherry-mint snow cones, even a modern baked Alaska. There are also tips and tricks for reviving melted ice cream, getting even creamier scoops, and spiffing up the store-bought stuff, as well as homemade versions of cones, mochi, sprinkles, Magic Shell, and more.