Coolhaus Ice Cream Book
Coolhaus Ice Cream Book

Author: Natasha Case

Publisher: HarperCollins

Published: 2014-05-20

Total Pages: 408

ISBN-13: 0544129784

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From a beat-up postal van turned food truck, Coolhaus has rocketed to a national brand. Yahoo! called it “the best ice cream in America.” The inventive sandwiches, named after famous architects, are sold in supermarkets across the country, as well as from trucks in Los Angeles, New York, Austin, and Dallas. Coolhaus has drawn accolades from the New York Times, Every Day with Rachael Ray, Time, and Good Morning America, to name a few, and from such celebrities as Will Ferrell, Jimmy Kimmel, and Alex Guarnaschelli. Now the owners part with the recipes for their coolest creations, like the BuckMINTster Fuller (Dirty Mint Chip Ice Cream with Chocolate Chip Cookies) and the Frank Behry (Strawberry Gelato with Snickerdoodles). Daring flavors range from classic (Cookies and Sweet Cream), to boozy (Bourbon Manhattan), to vegan (Lychee Martini), and even savory (Fried Chicken and Waffle). Sandwiched among the treats are tips on ice cream making, profiles of major and up-and-coming architects, and amusing tales of the owners’ forays into the ice cream business.

Coolhaus Ice Cream Book
Coolhaus Ice Cream Book

Author: Natasha Case

Publisher: Houghton Mifflin Harcourt

Published: 2014

Total Pages: 243

ISBN-13: 0544120043

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The owners of the ice-cream truck-turned-national brand share recipes for many of their most popular creations, from the bourbon Manhattan to strawberry gelato with snickerdoodles.

Ice Cream Travel Guide
Ice Cream Travel Guide

Author: Jennifer Ng

Publisher: Blurb

Published: 2016-05-22

Total Pages: 318

ISBN-13: 9780997608601

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A worldwide guide to ice cream destinations, a collection of stories, and inspired recipes based on 60 ice cream shops across eight countries. From California to Taiwan to Argentina to Italy. Jennifer Ng, a lifelong ice cream lover, chronicles visits to a dairy plant, the island where ice cream supposedly originated, and conversations with ice cream makers. She meets former pastry chefs, Gelato University students, and fellow ice cream lovers. Jennifer seeks to answer the question: why is ice cream so special for so many of us?

The American Craft Beer Cookbook
The American Craft Beer Cookbook

Author: John Holl

Publisher: Storey Publishing, LLC

Published: 2013-09-10

Total Pages: 354

ISBN-13: 160342864X

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Open a cold one and get cooking! Showcasing the diverse ways that beer can be used to enhance a meal, either as an ingredient or by pairing, John Holl’s collection of 155 tasty recipes are designed for the beer-loving foodie. From twists on traditional favorites like American Wheat Bear Steamed Clams to unexpected surprises like Chocolate Jefferson Stout Cupcakes, you’ll soon be amazing your friends with the culinary versatility of your favorite beverage.

Sweet Spot
Sweet Spot

Author: Amy Ettinger

Publisher: Penguin

Published: 2017-06-27

Total Pages: 322

ISBN-13: 1101984198

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A journalist channels her ice-cream obsession, scouring the United States for the best artisanal brands and delving into the surprising history of ice cream and frozen treats in America. For Amy Ettinger, ice cream is not just a delicious snack but a circumstance and a time of year—frozen forever in memory. As the youngest child and only girl, ice cream embodied unstructured summers, freedom from the tyranny of her classmates, and a comforting escape from her chaotic, demanding family. Now as an adult and journalist, her love of ice cream has led to a fascinating journey to understand ice cream’s evolution and enduring power, complete with insight into the surprising history behind America’s early obsession with ice cream and her experience in an immersive ice-cream boot camp to learn from the masters. From a visit to the one place in the United States that makes real frozen custard in a mammoth machine known as the Iron Lung, to the vicious competition among small ice-cream makers and the turf wars among ice-cream trucks, to extreme flavors like foie gras and oyster, Ettinger encounters larger-than-life characters and uncovers what’s really behind America’s favorite frozen treats. Sweet Spot is a fun and spirited exploration of a treat Americans can’t get enough of—one that transports us back to our childhoods and will have you walking to the nearest shop for a cone.

The Simple Art of Vegetarian Cooking
The Simple Art of Vegetarian Cooking

Author: Martha Rose Shulman

Publisher: National Geographic Books

Published: 2014-04-22

Total Pages: 0

ISBN-13: 162336129X

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In The Simple Art of Vegetarian Cooking, legendary New York Times Recipes for Health columnist Martha Rose Shulman offers a simple and easy method for creating delicious plant-based meals every day, regardless of season or vegetable availability. Accessible and packed with mouthwatering, healthy, fresh dishes, The Simple Art of Vegetarian Cooking accomplishes what no other vegetarian cookbook does: It teaches the reader how to cook basic dishes via templates—master recipes with simple guidelines for creating an essential dish, such as a frittata or an omelet, a stir-fry, a rice bowl, a pasta dish, a soup—and then how to swap in and out key ingredients as desired based on seasonality and freshness. By having these basic templates at their fingertips, readers—wherever they live and shop for food, and whatever the season—will be able to prepare luscious, meatless main dishes simply and easily. They are the ideal solution for busy families, working moms, and everyone who wants to be able to put a wonderful vegetarian dinner on the table every day, angst-free. A true teacher's teacher, Martha Rose Shulman takes the reader by the hand and walks them through 100 mouthwatering dishes including: Minestrone with Spring and Summer Vegetables; Vegetarian Phô with Kohlrabi, Golden Beets, and Beet Greens; Perciatelli with Broccoli Raab and Red Pepper Flakes; Stir-Fried Noodles with Tofu, Okra, and Cherry Tomatoes; Basmati Rice with Roasted Vegetables, Chermoula, and Chickpeas; and much, much more. Whether the reader is brand new to vegetarian cooking or a working parent trying to decipher farmers' market offerings or an overflowing CSA box, The Simple Art of Vegetarian Cooking is the perfect tool and the ideal, must-have addition to everyone's kitchen bookshelf.

Girls Who Run the World: 31 CEOs Who Mean Business
Girls Who Run the World: 31 CEOs Who Mean Business

Author: Diana Kapp

Publisher: National Geographic Books

Published: 2019-10-15

Total Pages: 0

ISBN-13: 198489305X

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The perfect graduation gift for future entrepreneurs! Part biography, part business how-to, and fully empowering, this book shows that you're never too young to dream BIG! With colorful portraits, fun interviews and DIY tips, Girls Who Run the World features the success stories of 31 leading ladies today of companies like Rent the Runway, PopSugar, and Soul Cycle. Girls run biotech companies. Girls run online fashion sites. Girls run environmental enterprises. They are creative. They are inventive. They mean business. Girls run the world. This collection gives girls of all ages the tools they need to follow their passions, turn ideas into reality and break barriers in the business world. INCLUDES: Jenn Hyman, Rent the Runway Sara Blakely, Spanx Emma Mcilroy, Wildfang Katrina Lake, Stitch Fix Natasha Case, Coolhaus Diane Campbell, The Candy Store Kara Goldin, Hint Water Anne Wojcicki, 23andMe Rachel Haurwitz, Caribou Bioscience Nina Tandon, EpiBone Jessica Matthews, Uncharted Power Jane Chen, Embrace Emily Núñez Cavness, Sword & Plough Hannah Lavon, Pals Leslie Blodgett, Bare Escentuals/Bare Minerals Katia Beauchamp, Birchbox Emily Weiss, Glossier Christina Stembel, Farmgirl Flowers Mariam Naficy, Minted Maci Peterson, On Second Thought Stephanie Lampkin, Blendoor Sarah Leary, Nextdoor Amber Venz, RewardStyle Lisa Sugar, Pop Sugar Beatriz Acevedo, MiTu network Julie Rice and Elizabeth Cutler, Soul Cycle Suzy Batiz, Poo-Pourri Tina Sharkey, Brandless Jesse Genet, Lumi Tracy Young, Plan Grid

Jeni's Splendid Ice Cream Desserts
Jeni's Splendid Ice Cream Desserts

Author: Jeni Britton Bauer

Publisher: Artisan Books

Published: 2014-05-20

Total Pages: 209

ISBN-13: 1579655920

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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.

Van Leeuwen Artisan Ice Cream Book
Van Leeuwen Artisan Ice Cream Book

Author: Laura O'Neill

Publisher: HarperCollins

Published: 2015-06-16

Total Pages: 431

ISBN-13: 0062329596

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A collection of delicious and flavorful frozen treats made from simple, natural ingredients easily found in most pantries from Brooklyn’s beloved and wildly popular ice cream emporium. The Van Leeuwen Artisan Ice Cream Book includes ice cream recipes for every palate and season, from beloved favorites like Vanilla to adventurous treats inspired by a host of international culinary influences, such as Masala Chai with Black Peppercorns and Apple Crumble with Calvados and Crème Fraîche. Each recipe—from the classic to the unexpected, from the simple to the advanced—features intense natural flavors, low sugar, and the best ingredients available. Determined to revive traditional ice cream making using only whole ingredients sourced from the finest small producers, Ben, Pete, and Laura opened their ice cream business in Greenpoint, Brooklyn, with little more than a pair of buttercup yellow trucks. In less than a decade, they’ve become a nationally recognized name while remaining steadfast to their commitment of bringing ice cream back to the basics: creating rich flavors using real ingredients. Richly illustrated, told in a whimsical style, and filled with invaluable, easy-to-follow techniques and tips for making old-fashioned ice cream at home, The Van Leeuwen Artisan Ice Cream Book includes captivating stories—and an explanation of the basic science behind these delicious creations. Enjoy these irresistible artisanal delights anytime—The Van Leeuwen Ice Cream Book shows you how.

The Dude Diet Dinnertime
The Dude Diet Dinnertime

Author: Serena Wolf

Publisher: HarperCollins

Published: 2019-10-29

Total Pages: 697

ISBN-13: 0062854739

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The author of The Dude Diet is back with 125 crowd-pleasing recipes to hack the daily dinner dilemma. in her cult-classic The Dude Diet, chef and recipe developer Serena Wolf dared go where no healthy living cookbook had gone before: into the realm of dude food. From wings and nachos to burgers and pizza, Serena offered clean(ish) junk food makeovers that inspired dudes everywhere to put down the takeout menu and pick up a spatula. Now, The Dude Diet Dinnertime gives those same hungry dudes—and their families—dozens of drool-worthy main course dishes. In The Dude Diet Dinnertime, Serena gives you 125 foolproof recipes to satisfy every craving and please every member of the family. With soon-to-be classics like Super Sloppy Josés, Turkey Reuben Patty Melts, Chicago Dog Baked Potatoes and Chicken Parm Quinoa Bake, Serena shows comfort food fanatics and picky eaters alike how to get a delicious, nutritious, and filling dinner on the table without a fuss—and sometimes in 30 minutes flat. With easy-to-follow, step-by-step instructions, gorgeous food photography, and Serena’s one-of-a-kind voice and humor, The Dude Diet Dinnertime offers a fun and utterly satisfying answer to the eternal question: What’s for dinner?