Given summertime St. Louis weather, it is not really surprising that the ice cream cone-something that lets you walk around nibbling on a sweet frozen snack-was introduced here.
Rocky road
Rose Kent.
New York : Alfred A. Knopf, c2010.
This moving story of family, community, and ice cream proves that with a little help from the people around us, life really can be sweet--and a little nutty--just like Rocky Road.
The Ciao Bella book of gelato & sorbetto : bold, fresh flavors to make at home
F.W. Pearce and Danilo Zecchin ; recipe development & testing by Leda Scheintaub ; photographs by Iain Bagwell.
New York : Clarkson Potter, 2010.
From the premier gelato and sorbetto makers in the country comes a must-have guide to re-creating Ciao Bella's award-winning unique and classic flavors, as well as inventing hundreds of original combinations.
Of sugar and snow : a history of ice cream making
Jeri Quinzio.
Berkeley : University of California Press, c2009.
Was ice cream invented in Philadelphia? How about by the Emperor Nero, when he poured honey over snow? Did Marco Polo first taste it in China and bring recipes back? In this first book to tell ice cream's full story, Jeri Quinzio traces the beloved confection from its earliest appearances in sixteenth-century Europe to the small towns of America and debunks some colorful myths along the way. She explains how ice cream is made, describes its social role, and connects historical events to its business and consumption. A diverting yet serious work of history,Of Sugar and Snowprovides a fascinating array of recipes, from a seventeenth-century Italian lemon sorbet to a twentieth-century American strawberry mallobet, and traces how this once elite status symbol became today's universally available and wildly popular treat.
I scream, you scream
Wendy Lyn Watson.
New York : Obsidian Mystery, c2009.
Recently divorced Tallulah Jones, owner of a Texas ice cream parlor, is mortified when she's stuck scooping sundaes for her ex-husband and his new girlfriend at his company luau. But after the girlfriend drops dead, Tally becomes the prime suspect. Includes ice-cream recipes. Original.
There is no consensus on exactly who first produced and sold an ice cream cone, but authorities agree that it happened in St. Louis at the 1904 World's Fair. The United States Postal Service even issued a stamp commemorating the event.
The original cones utilized a Middle Eastern waffle-like pastry called a "zalabia," folded into a cone and filled with ice cream. The market is now dominated by pointed "sugar cones" and flat-bottomed "waffle cones," and all their variations.
Ice cream itself has been on the scene longer than anyone can remember. Marco Polo is said to have brought recipes from China in the 13th century. Today, about a tenth of the United States production of milk is devoted to making ice cream.
Americans eat, on the average, better than twenty quarts of ice cream apiece, more than is consumed in any other country.
The basic ingredients of ice cream are milk and sugar, mixed, blended and allowed to freeze.
As with many foods that taste good, ice cream has a dubious reputation. Smoothness and flavor are typically delivered through the agency of fats, and no one has yet found an entirely satisfactory healthy substitute. Another path to smoothness is the introduction of air into the ice cream mix, increasing its volume. Commercial ice cream can be as much as 80% air, with the percentage decreasing in premium varieties.
Article by: St. Louis Public Library staff
