Description

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Sweeten and savor any occasion with this incredible homemade ice cream book!

"The next time you're even thinking of going out for an ice cream cone, grab this book instead and take it into the kitchen because the best ice cream recipes imaginable are between these covers." — JOANNE WEIR, author and James Beard Award winner.

Discover how easy it is to recreate recipes from your favorite ice cream shop at home in this irresistible celebration of all things sweet and frozen. Brought to you by Anthony Tassinello and Mary Jo Thoresen, veteran chefs of Alice Waters's famed Chez Panisse restaurant, this book shows you how to whip up the perfect scoop of ice cream, sherbet, granita, frozen yogurt, and other delightful treats—from the classic and nostalgic flavors to the surprising and festive.

• 100 flavors to try — Explore unique recipes that showcase fresh, seasonal ingredients, such as London Fog Ice Cream, Creamy Lime Sherbet, Vietnamese Coffee Ice Cream, and more!
• Tips and techniques — Master your ice cream maker with step-by-step guidance for achieving smooth and delicious results every time.
• Don't forget the toppings — Go the extra mile with a section of recipes for homemade toppings like Caramel Sauce, Candied Nuts, and Perfectly Whipped Cream.

Whether you're making ice cream for the first time, or looking for new takes on traditional favorites, this ice cream cookbook includes everything you need to create luscious desserts that everyone will love.

About the Author

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Anthony Tassinello has spent the last two decades cooking at the iconic Chez Panisse Restaurant in Berkeley, California. His passion for wood-fired cookery, baking, and pastry and cocktail culture keeps him busy all four seasons. He has foraged for wild mushrooms from Oregon to Italy, and was the foraging guide for author/food activist Michael Pollan in his acclaimed bestseller, The Omnivore’s Dilemma. Anthony’s work has appeared in the New York Times Magazine, SF Magazine, The Huffington Post, NPR, and numerous cookbooks. He lives in Northern California with his girlfriend Frances, her son Bruno, and their orange cat, Rooney.

Mary Jo Thoresen is pastry chef at Chez Panisse restaurant in Berkeley, California. Her work has appeared in numerous publications including Bon Appétit, Gourmet, Oprah Magazine, and San Francisco Magazine.

Praise For…

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"Pastry chefs Anthony Tassinello and Mary Jo Thoresen have decades of experience creating and thinking about the desserts we serve at the restaurant. Everything in this book has their expansive and exhaustive knowledge behind it." — Alice Waters, owner of Chez Panisse

"As an avid connoisseur of ice cream and sherbet (aren't we all?), I've long been a fan of Anthony and Mary Jo's frozen creations. This book is sure to be not only a hit, but heavily used in my own home kitchen." — Art Pollard, Founder and Chocolate Maker, Amano

"Place some rich organic cream and a little sugar in a saucepan. Temper some farm-fresh egg yolks, add a few slices of creativity, a dash of brilliance, a pinch of fun, and blend it all together. You’ll end up with one of the most inspiring and sumptuous dessert cookbooks that I’ve seen in a long time! Mary Jo Thoresen and Anthony Tassinello, two Chez Panisse veterans, have triumphed with this new ice cream cookbook." — Joanne Weir, James Beard Award-winning author