| 9781250072139 |
| 1250072131 |
Available:*
Library | Material Type | Call Number | Shelf Location | Status | Item Holds |
|---|---|---|---|---|---|
Searching... East Library | Paperback | 641.86 WEIN | Nonfiction | Searching... Unknown | Searching... Unavailable |
Searching... High Prairie Library | Paperback | 641.86 WEIN | Nonfiction | Searching... Unknown | Searching... Unavailable |
Searching... Penrose Library | Paperback | 641.86 WEIN | Nonfiction | Searching... Unknown | Searching... Unavailable |
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Summary
Summary
Are you ready to take your baking over the top? Here are sixty decadent and delightful ice creams and the sixty desserts that are their vehicles. A la Mode offers not just solid dessert recipes, from raspberry oat bars to bear claws, from chocolate pecan pie to a white chocolate pavlova, but also gives you the unforgettable pairings that make these desserts smash hits: apple cranberry pie with Camembert ice cream, chocolate sheet cake with salt caramel frozen custard, and espresso cream jelly roll with mascarpone ice cream.Let's face it: vanilla can sometimes be so... vanilla. A great a-la-mode pairing should be as decadent as finding the perfect wine to go with your cheese plate. With A la Mode, IACP winners and cookbook dynamos Bruce Weinstein and Mark Scarbrough show you how to create innovative delights such as creamy hazelnut gelato atop coffee-poached pears, or maple frozen custard with a mouthwatering cinnamon roll cake, alongside simpler classics like confetti ice cream with layered vanilla birthday cake. You haven't lived until you've had peanut brittle pie with popcorn ice cream, a Cracker Jack fantasy! Because what's a warm pie without ice cream? With A la Mode, you'll never have to answer that question!
Author Notes
Bruce Weinstein and Mark Scarborough are QVC favourites with five sell-out appearances. They've appeared on everything from the Today show to corporate-sponsored events making ice cream, gelati, sherbets, and sorbets. They're also experts on the desserts that pair with these frozen treats, having written bestselling brownie and cookie books and all-purpose cookbooks with desserts aplenty and countless features for Fine Cooking, Eating Well and The Washington Post. They live in Connecticut.
Reviews (2)
Publisher's Weekly Review
Weinstein and Scarbrough (The Ultimate Chocolate Cookie Book), cookbook writers, celebrate ice cream and its many couplings in this glorious and decadent collection. The authors aim for the sublime with their luscious pairings for ice cream, gelato, and sorbet, and they do not disappoint. They offer up recipes for drool-worthy pies and tarts, fruit desserts, cookies and bars, and cakes, each accompanied by an equally dreamy frozen treat specifically created for that baked good. The result is a jaw-dropping array of combinations that will amaze and delight. Prime examples include bacon-maple walnut pie with malt frozen custard, lemon polenta Bundt cake with poppy-seed frozen custard, and browned-butter graham crackers with browned-butter pecan ice cream. Coffee-poached pears with hazelnut gelato, pine nut pound cake with orange marmalade frozen custard, and chocolate whiskey Bundt cake with gingersnap ice cream illustrate the diverse flavor profiles on offer. Bake shop goods such as baklava cups with honey gelato and almond bear claws with cherry cheesecake ice cream are also stellar. Layer cakes and other celebration-worthy creations close out a superb line-up of pairings, including toasted coconut layer cake with seven-minute frosting and passion fruit. Throughout, the authors offer expert tips on ice cream making, having special ingredients on hand, making pie crust, using yeast, and much more. Ice cream lovers everywhere will rejoice in this wonderful and alluring new collection. Agent: Susan Ginsburg, Writers House. (June) © Copyright PWxyz, LLC. All rights reserved.
Library Journal Review
This isn't your average ice cream cookbook. Rather than providing just a few suggested accompaniments, Weinstein and Scarbrough (The Great Big Pressure Cooker Book) pair each of the 60 ice cream recipes with a complementary dessert. They also forego a master ice cream base in favor of multiple ice cream types and techniques. For instance, they combine a bacon-maple walnut pie with an egg-based malt frozen custard, while they serve blueberry-ginger slump with a gelatin-thickened frozen Bavarian cream. Their book calls for a few unconventional tools (12-inch oval gratin dish) and ingredients (passion fruit), but the vast majority of featured desserts-including cakes, cookies, cobblers, and crumbles-are doable. Readers will need basic kitchen equipment and an ice cream machine. VERDICT As with Jeni Britton Bauer's Jeni's Splendid Ice Cream Desserts, this cookbook is a playful collection of unusual ice cream pairings. © Copyright 2016. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
