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Salt & Straw Ice Cream Cookbook
List Price:
$28.00
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Product Details
Author:
Tyler Malek, JJ Goode
Format:
Hardcover
Pages:
240
Publisher:
Clarkson Potter/Ten Speed (April 30, 2019)
Language:
English
ISBN-13:
9781524760151
ISBN-10:
1524760153
Weight:
31.2oz
Dimensions:
7.63" x 9.28" x 0.89"
Case Pack:
16
File:
RandomHouse-PRH_Book_Company_PRH_PRT_Onix_full_active_D20260405T163851_155746746-20260405.xml
Folder:
RandomHouse
List Price:
$28.00
As low as:
$21.56
Publisher Identifier:
P-RH
Discount Code:
A
QuickShip:
Yes
Audience:
General/trade
Country of Origin:
China
Pub Discount:
65
Imprint:
Clarkson Potter
Overview
Salt & Straw is the ice cream brainchild of two cousins, Tyler and Kim Malek, who had a vision but no recipes. But that’s what made them great.
They turned to their friends for advice: chefs, chocolatiers, brewers, and food experts of all kinds, and what came out is a super-simple base that takes five minutes to make, and an ice cream company that sees new flavors and inspiration everywhere they look.
Using that base (really, you can make it in about the time it takes you to decide on a scoop in their shop), here are dozens of Salt & Straw’s most beloved, innovative, (and a couple of their most controversial) flavors, like Sea Salt with Caramel Ribbons, Roasted Strawberry and Toasted White Chocolate, and Buttered Mashed Potatoes and Gravy.
But more importantly, this book reveals what they’ve learned, how to tap your own creativity and how to invent flavors of your own, based on whatever you see around you. Because ice cream isn’t just a thing you eat, it’s a way to live.
They turned to their friends for advice: chefs, chocolatiers, brewers, and food experts of all kinds, and what came out is a super-simple base that takes five minutes to make, and an ice cream company that sees new flavors and inspiration everywhere they look.
Using that base (really, you can make it in about the time it takes you to decide on a scoop in their shop), here are dozens of Salt & Straw’s most beloved, innovative, (and a couple of their most controversial) flavors, like Sea Salt with Caramel Ribbons, Roasted Strawberry and Toasted White Chocolate, and Buttered Mashed Potatoes and Gravy.
But more importantly, this book reveals what they’ve learned, how to tap your own creativity and how to invent flavors of your own, based on whatever you see around you. Because ice cream isn’t just a thing you eat, it’s a way to live.
