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.
New York : Ballantine Books, c2011.
Stewart continues her stories of the small, Atlantic-coast town of St. Dennis. This one features Steffie, the owner of a successful ice cream parlor specializing in unique homemade flavors. She set her sights on Wade, one of her older brother's friends, when she was in high school and even tricked him into taking her to her prom. He put her off because he knew that she was too young.
A few months ago, the two of them almost hooked up at a friend's wedding, but Wade got an urgent phone call and had to leave, not giving Steffie any explanation. Now, he shows up in town with a toddler who calls him "Daddy."
This is a sweet story about two people who have a hard time getting their timing right.
Annotation by: St. Louis Public Library staff.
Sundaes & splits : delicious recipes for ice cream treats
Hannah Miles ; photography by Kate Whitaker.
London ; New York : Ryland Peters & Small, 2010.
Who doesn't delight in a tall, elegant glass filled with ice creams, sauces, syrups, fruit, and cream? There are few things more tempting and deliciously indulgent than an ice cream sundae, no matter what age you are. Here you'll find a sundae to suit all tastes, whether it's a fresh and fruity concoction or a rich dessert laden with chocolate sauce and nuts- there is something here for everyone. A chapter of fresh, Fruity recipes includes a Peach Melba Sundae; a fun Hawaiian Sundae bursting with tropical flavors; and a pretty Melon Ball Sundae with sorbet. Indulgent ideas for special-occasion treats include an irrestible Chocolate Brownie Sundae; a Peanut Butter Sundae; and a luxurious Panna Cotta Sundae garnished with raspberries and gold leaf. Retro sundaes features the legendary soda fountain classic the Banana Split and some fun twists on favorite desserts, such as Lemon Meringue Pie Sundae and Strawberry Shortcake Sundae. Finally, recipes for Grown-up sundaes take self-indulgence to new heights by adding a dash of your favorite tipple. Trynbsp;a Rum and Raisin Sundae; an Egg Nog Sundae; or a Black Forest Sundae laced with kirsch. Also included are basic recipes for ice creams, sorbets, and sauces. While many of the recipes in this book are made with homemade ice cream, you can sustitute good quality storebought ice cream if you are short of time and the results will be almost as impressive. . Over 30 fabulous recipes for indulgent ice cream sundaes. . Fun, retro food is back in vogue and this book provides over 30 easy recipes for everyone's favorite summer treat. . "I think Hannah is one of the moste naturally gifted cooks I have seen in a long time." John Torode , BBC television's MasterChef
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.
500 ice creams, sorbets & gelatos : the only ice cream compendium you'll ever need
Portland, Me. : Sellers Pub., c2009.
With this single book, learn everything you need to know about making frozen treats and delights. The 500 easy, cool, and glorious indulgences featured in this book include classic ice creams, sorbets, and Italian-style gelatos; as well as elegant water ices and granitas, show-stopping ice cream cakes and gateaux, kid-friendly frozen goodies, and incredible edibles for the health- and calorie-conscious.
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