Ice Cream Books

Unforgettable story. I first read this when I was 21, when it first came out. I still have the copy... worn, stained, well read. It's "lessons" are more powerful now that I've aged 30 years! Regardless of your religion or lack thereof this book is a keeper!!

This book is just a fabulous read. I have always loved the premise of this book. I just like the idea of God actually answering questions. The book is both funny and thoughtful-I'd recommend this book to anyone.

This is a book that I have read at least 5 times, and I have purchased many times for friends and family. I feel like I want everyone I know to own a copy of this book. Its a fantastic, heart warming, and touching story, that has some wonderful messages about life. Everyone I have passed it onto feel the same way I do about it. I just love the letters from "God" - our beloved gas station attendant who really knows life and how to live it. I wish there were more books out there like this one.

It's about time that this novel has been reprinted. I bought this book about 25 years ago. In that time, I've read it about 15 times. I cry every time I get to the last chapter. Do yourself a favor. When you buy this book, and you will, buy all of the others in the series. You can't go wrong.

I read this book when it first came out, and I've re-read it several times since. It never fails to touch me with its innocence, humanity, and humor. If John Powers were my neighbor, I'd bring him a homemade pie!

If there's someone in your life who likes to cook, this is a great gift for any small occasion. My gift recipient was very appreciative and said the recipes were very good.

This is David Lebovitz' first of two books on desserts. The second is devoted entirely to desserts made with fruits. This volume is more general, including recipes for just about every different type of dessert you may think of. The collection is weighted in favor of recipes which would work well in a restaurant, so the number of recipes typical to the home are less common than you may find in a more general book on dessert baking. That is not to say this is a poor book. In fact, I am happy I reviewed Lebovitz' more recent book first, so I was able to appreciate the virtues of this book which were missing from the second volume.

Lebovitz' introductory chapter on `Essentials' is divided into three sections, each an extremely useful tool to the home baker. First, is a discussion of equipment, which seems to me to be one of the best around for baking tools. The ingredients section is similarly useful, although I wish the author, who is so careful to be precise about other items would avoid the descriptions of `bittersweet' or `semisweet' for chocolate and use, instead the percent cocoa grades as used by Vahlrona, a brand which Lebovitz endorses. The third section of essentials on Fruits is the star of this part of the book. The author not only gives the best season and the best properties and uses for a large number of fruits, he also supplies an extremely useful picture of each and every fruit, although the picture for coconuts is a bit puzzling. There must be varieties of coconut I have never seen in the very untropical northeast.

Lebovitz must be especially fond of fruits, as this general book has a very large portion of its pages devoted to fruit, with a wealth of interesting information on various varieties. I was especially surprised to learn that the grapefruit is a human invention developed by crossing the pomelo with the orange. Who know. Lebovitz is true to the traditions of current and former Chez Panisse writers such as Alice Waters and Jeremiah Tower in that he is especially careful to note the variety names of various fruits and sometimes, like both Alice and Jeremiah, go so far as to specify the botanical species names. This is all very good, except that few markets distinguish types of fruits beyond apples and pears. I have never, ever seen any peaches labeled Carnival, Suncrest, Elegant Lady, Elberta, Flamecrest, or Cal Red. More importantly, I have never seen persimmons distinguished by variety, even though persimmon variety is much more important to the way it is used than with most types of peaches. But all of this is not a reflection on the book, only on the author's access to better than average greengrocers. Bottom line is that the pages on fruits in this book are worth the price of admission.

The various types of desserts discussed, each in their own chapter, are:

Cakes
Custards and Souffles
Fruit Desserts
Sorbets, Sherbets, Ice Creams, and Gelees
Cookies and Candies
Liqueurs and Preserves

As noted above, the author is positively in love with fruits, as they appear in virtually every type of dessert in every chapter. The chapter dedicated to fruit desserts has an especially good discussion on how to make fruit compotes. I confess the author has endeared himself to me by pointedly avoiding the pairing of fruit and chocolate. I have never liked the popular raspberry and chocolate combination, as all those gritty little seeds just seems to spoil the chocolate experience. Lebovitz does cross the line just once in combining blueberries with white chocolate in a tart. I'm good with that.

The book ends with a very worthy chapter on basics which includes separate recipes for tarts, pies, and galettes where many other authors would simply give you a single recipe for all three. As other authors such as Wayne Harley Brachman point out, these three pastries simply have different requirements from their doughs. The basics also includes a section on caramelization guidelines. As this is an extremely scary topic for anyone like myself who has seen just enough Food Network shows to know what can go wrong, this section is invaluable.

The book's list of sources for equipment is better than average as it gives web sites, telephone numbers, and addresses, plus a detailing of what the organization supplies. The photographs are competent and add to the attractiveness of the book. The color scheme is much better than the glaring pink and orange used in the later book. The Bibliography is a delightful addition. I wish every cookbook had one. The entries point to many titles familiar to me and many which are not, which is even better.

This book is strongly recommended, especially for folks who are looking for new desserts for entertaining.

I love this book.
Intense flavors, great technique, baking I can manage as a non-baker.
I also have the "In The Sweet Kitchen" tome, but find this is the book I return to . . .

Good mix of different types of sweets, great basics for important fancy things, very versatile.

I received this book as a holiday gift, and it is now caked in flour and dried-up goo because I use it so often. I've made about half the recipes and the only thing I struggled with was the caramel (but then, I have a [bad] pan). Everything else was perfect, perfect, perfect. I also like that I can usually easily find the necessary ingredients and equipment. Some cookbooks require fancy pans or hunting at farmer's markets for obscure ingredients...sorry, but I far prefer to be able to make a beautiful, scrumptious dessert on a whim. Thanks David!!!

I would also give this 10 stars if I could! This is one of the best cookbooks I have ever purchased. I have a big sweet tooth and have accummulated quite a collection of cookbooks on cakes, cookies, chocolate, etc. This book covers a large variety of sweets, from cookies (the best chocolate-chip cookie recipe I have ever tried) to sorbet (chocolate coconut sorbet, sangria sorbet) to ice cream (butterscotch ice cream with hickory nuts) marmalades and jams (plum strawberry), sauces (caramel, blackberry), crysalised ginger (which I can't find here, so I have to make it), to cakes (coconut, fresh ginger). I have tried a variety of things in this cookbook (cookies, ice cream, caramel) and they have all turned out DELICIOUS. I made coconut macaroons dipped in chocolate for my husband since he loves them so much and I ended up eating most of them - they were fantastic! A large fraction of the recipes are accompanied by mouth-watering pictures. Lebovitz includes some guidelines at the end for caramelisation as well. You don't have to be an expert to use this book, but you probably do have to have some experience and some tools (candy thermometre, hand-held mixer) for a few of the recipes. The ice creams and sorbets require an ice cream maker. I am extremely pleased with this cookbook and intend to eat my way through all of it. Excellent gift too, but make sure to get one for yourself!

N. Osuagwu is of the true artistic intellect. Seemingly inspired by you, me, and other ordinary people. He pushes the limits by presenting our own life experiences for examination. He showcases the human spirit and its dynamic emotional and psychological complexes. He writes with sincerity and substance, daring to illustrate in words that which many of us feel and think yet do not utter. His work keeps you coming back for more. He tempts you to reflect upon yourself and the relationships that surround your life. A collection of true human life experiences well over due. An author awe-inspiring and moving, securely strapped for the road to success. Cheers, Mr. Osuagwu!

Ice Cream Melts is a thought provoking collection of poems that speak to audiences through the voices of heros and victims from all walks of life. Each unique piece is free of impurities, raw to the eye and honest to the soul. A sure must read!

Ice Cream Melts takes you on a journey through the minds of various individuals. Nnamdi became these people, pouring out their souls and the turmoil in their lives. Although all different, everyone has a voice, even the pleading baby. Nnamdi's writing speaks volumes. I scream, you scream, we all scream...

EXPRESSING IT ALL!!!!!!

BY: JESSICA DESIR

THIS IS THE BEST BOOK I HAVE EVER READ, I HAVE READ A LOT OF BOOKS IN MY TIME BUT THIS ONE WAS GREAT..., I WOULD SAY. IT HAS EVEYTHING A BOOK SHOULD HAVE. TO THE AUTHOR BEST WISHES GREAT WORK.

Nnamdi's writing evokes raw emotion from the reader, and leaves you no choice but to feel the pain, fear, sorrow, loneliness, that he has masterfully translated into words. You're drawn in, and that is what real poetry is all about. I wouldn't expect anything less from one of Brooklyn's finest!

My 12 year old son was given this book as a present. He loved looking at all the recipes and made me a spectacular ice-cream soda using the recipe from this book. It cleared up for me the difference between an ice-cream soda/float and all the options for the best use of store bought ice-cream. I highly recommend the book as a present for pre-teens and also for adults.

This author feels the same way I do about ice cream! I am so thrilled with the Scoop. I got it as a gift and it's all about playing with your ice cream! Taking store bought ice cream and making all kinds of stuff out of it. Fancy cakes, pies, and tarts like Sky-High Ice Cream Cake,cones,pops, sandwiches, old-fashioned soda fountain treats like a Strawberry Blonde Float, and mixing and matching with tons of sauces. I think there are 30 recipes for sauces and at least 10 for flavoring whipped cream. Everything is really easy. This book is definitely by an ice cream lover. I can tell she loves everything about ice cream--like I do.

Lori's book is full of inspiration! Her recipes are easy and sophisticated, and the results I've had have been visually dazzling, too! I love all the mini-histories, anecdotes and international flavors she's included along with hundreds of facts, tips and mini-recipes. I'll be making ice-cream desserts all year long now!

Wowee! I love this delicious looking book. Lori Longbotham (author of Luscious Lemon Desserts) proves she is the queen of all desserts. There are so many wonderful sounding sweets in this great book (150 in all) it's hard to know where to begin-- but I'd start with the Sky-High Layered Ice Cream Cake, chockful of chocolate and hazelnut gelato, nutello--it's so simple yet so sinful (top it with marshmallow sauce, yummo!) Lots and lots of cool iceas so that are so easy even kids could make them (like the Snowballs, ice cream rolled in toasted coconut and drenched in hot chocolate sauce), miniature ice cream bombes and cookie sandwiches, sorbet pops...It made me want to quit my day job and open my own ice cream parlor. Really gorgeous photo and cool looking design--makes a great gift, especially for your friends with their own ice cream makers.

I didn't think I would be interested in a book on store-bought ice cream desserts but with the encouragement of my ice-cream-loving child I agreed to have a look. The second recipe in the book, gelato affogato (ice cream with espresso and Cognac) showed this was going to be much more sophisticated and delightful than what I thought. There are root-beer floats and chocolate milkshakes (hers is quadruple-chocolate!) but also scroppino (Champagne, lemon sorbet, and vodka) and sorbet terrine with raspberry sauce. Best are her sauces. They're ingenious, smart, delightful, and I've tried only a few. I recommend roasted strawberries and mangos with lime. Clementines with cardamom and cherry compote with balsamic vinegar will be next.

I loved Lori's lemon dessert book, but this one delights me just as much. My family thinks she's the best, and I agree.

I have so enjoyed reading this book - and Ms. Levine is right on target! It's a MUST READ for parents - and a wonderful gift for anyone celebrating happy occasions as well as for someone going through difficult times You can read it in snippets - or all at once - and it helps to put your world in perspective! A+ (I plan to give this as teacher gifts this year!!)

This wise, warm-hearted and witty primer is a great mood-booster and moral-supporter for anyone whose outlook on life could use a little freshening. I recommend it for both a few quick takes in the morning and longer doses of beach-reading.

As a consummate good girl my whole life, I felt liberated by Leslie's simple yet profound ways to step out of that tired role and go against the grain.....so, I'll trade my oatmeal for some Godiva Dark Belgian Chocolate ice cream any day!

Leslie Levine has given us a reason to cheer: we don't have to follow the rules and do exactly what we're supposed to all the time. When you're running around, doing errands, keeping track of jobs and kids and house and pets, driving back and forth to the dentist, the post office, and the cleaners--you NEED this book to make you smile and remember what life is really all about!

Ice Cream for Breakfast is the book that women have been waiting for. It gives readers permission to be themselves and to go beyond the silly rules that inhibit well-deserved joy. Leslie Levine is an advocate for all of us good girls who need permission to circumvent the rules we feel bound by even when they no longer serve us. Her book is liberating in that she gives us permission to do and feel what our gut has told us all along. Bravo for Ice Cream for Breakfast!!!

As Cook's Illustrated readers would expect, this book deconstructs ice cream making with every detail you could want. I'd get this book first, then get a book with a zillion recipes. You can use the techniques in this book to adapt and perfect recipes from any other source.

As Cook's Illustrated readers would expect, this book deconstructs ice cream making with every detail you could want. I'd get this book first, then get a book with a zillion recipes. You can use the techniques in this book to adapt and perfect recipes from any other source.

This is a small book (95 pages) that hits all the important points. It starts with the theory of Ice Cream, why do most recipes for home have eggs, why is it important to chill the mixture before putting it in an ice cream maker.

Most important: how hot must you heat the mixture (as measured with a thermometer, no ambiguous 'until done' instructions here), and how hot is TOO hot.

There aren't a lot of recipes here. A few examples and variations so you can understand the theory and techniques. So if you are looking for a collection of vast numbers of recipes (and you already know the theory and how to make ice cream) then this isn't for you. But if you are new to making ice cream and have yet to learn WHY the things the recipes call for are in there then this is for you.

A book to learn the theory from and apply it to all the recipes you find elsewhere.

This is the kind of book that teach you about how to make something. With only your imagination, you can make the ice cream flavor you want with the advices that you'll get here. I already make 4 batches (vanilla, not bad (maybe because I use extract rather than vanilla bean); chocolate, I'll use less sugar next time (but better than the commercial ice cream) and rum raisin (twice, the best yet, superb texture and flavor), but I'm improving reading the book time after time. Believe me, you don't need another book; here you will get the "why" needed.

Some advices from my experience:
1. Don't let the custard freeze after done; I found out that when churned, you will get tiny ice bits. Let the custard reach 40F and put it into the machine - Chill only.
2. You can help the machine put more air into the mixture if you stir it with a spoon (made of wood preferibly).
3. For those in my home country (maybe this apply for you also), I recommend to use the milk cream that comes in a UHT/brick container instead of the one that comes in an can; you will get a better color and texture.

I also followed some advices found here (like "start your machine and pour the custard in" and "buy an instant read thermometer") to get the ice cream that my family and I like. And with the pride of getting something good from your own hands.

I've never been moved to write a review before, but after my first successful batch of ice-cream (following many miserable failures) - I decided that I must share my joy.

First of all, this is a lovely little hard bound book. It will take up a tiny space on your shelves - and, most importantly, it is easy to hold with one hand while you are fastidiously stirring custard with the other.

Texture had been a problem for me since I recieved my Cuisinart ice-cream maker for Christmas. I've had some batches that just wouldn't freeze - some with so much cream that they left a buttery film of fat on the spoon and one unfortunate creation that went directly from machine to garbage disposal. Believe it or not I was following recipes. But some are very general in describing how to know when something is done, like how thick a custard should be. It was actually very liberating to have the very specific and exact temperatures given by this book.

The introduction and Master Vanilla Recipe are priceless. As are the explanations of correct temperatures and proportions.

I have to admit that I've been egg phobic in my recipe hunting. So many recipes call for an obscene amount of eggs and the thought of six to eight eggs in a pint of ice cream gives me the heeby geebies. The authors have tested many milk/cream/egg/sugar proportions to come up with the best flavor and best texture. Early in the book they explain the purpose of egg yolks in ice cream to emulsify the dairy fat. This is especially important to home made ice cream since we won't be using chemical emulsifiers like commercial brands. What was helpful for me was the section on them trying different amounts of eggs to get the right texture - without that eggy taste.

There are also some very nice illlustrations of what the egg yolk and sugar mix should look like after beating them, and some handy tips like how to peel hazelnuts.

I highly recommend this book AND a digital candy/oil thermometer (I got mine from Williams Sonoma - but Amazon.com may have one too). I was literally stunned by the silky texture of my Hazelnut Gellato and how quickly it froze to 'soft-serve' texture - and the flavor! It was all I could do not to eat the entire batch right from the machine!

Great book for beginners. Whether you are a fan of ice cream or want to try making some, this book provides everything you will need to know. Good reference book for the burgeoning ice-cream maker as it offers a variety of recipes that differ from traditional varieties. The section on sauces and toppings is a much needed bonus.

This is by far the most complete book about ice cream I've ever seen. It's ideal for both adults and kids with fun facts. For example, here's one of the entertaining Did You Know? entries: "In Newark, New Jersey, it is illegal to eat ice cream after 6 P.M. without a doctor's note." The ice cream making tips and recipes make it a wonderful resource for an activity the whole family can enjoy at home or you can visit top ice cream parlors in the U.S. Check out the state-by-state listings included in "Everyone Loves Ice Cream." You'll happily refer to it again and again.

This book is the most comprehensive guide to ice cream. It's a history lesson, travel guide and recipe book all scooped together deliciously! I found the writing fun and engaging. Arnold brings ice cream to life in a way that had me wanting to chant "Ice cream! Ice cream! We all scream for ice cream!" Makes a great gift along with a pint of a favorite flavor. Highly recommended.

I opened this book with a few free minutes while sitting on my front porch and was still looking at it long after my family was asleep. It's good clean fun. It's so much more than a tribute to ice cream, I swear I couldn't stand it any more and tip-toed downstairs to see if I had peanuts to make a "tin roof" before picking it back up again. The first thing I'm going to do is have great family fun by letting my kids make "Coffee Can Ice Cream". This book brought back such great childhood memories of cranking the old rock salt & ice machine we had all those years ago. In addition to the great text in the book, the graphics and photos put you back in another place and time. I almost feel like taking that trip down old Route 66 after looking at it.

This book will not get stuffed into my crowded bookshelf - it's going to be a great, often-reached-for, home decoration for my kitchen island from this summer forward!

So far, this book has garnered only five-star reviews, and I absolutely agree with all the raves the other reviewers have given this book. I bought it for a research project along with quite a number of other food history books, and this is probably the best of the lot. It's more than history and facts - yes, it teaches you more than you ever wanted to know about ice cream, but it's fun and entertaining at the same time. The pictures and graphics are fantastic, and make the whole reading experience extremely enjoyable. The book is crammed full of the most interesting facts from what must be hundreds of different sources (for example: Did you know that your favorite flavor may indicate what your personality is like? Or did you know that there is a portable non-electric ice cream maker that makes ice cream after being attached to any moving object or person for forty minutes?)There is also a complete history of ice cream, ice cream recipes, reviews of top ice cream shops, and much, much more. Plus, if you haven't had enough at that point, there's even a bibliography in the back for you to find even more information about ice cream.

My only complaint about this book is that it gave me VERY intense cravings for ice cream - not good for my diet!!!

This book was important to me as a child; I recall it fondly and read it voraciously. I don't dare read it again; I'd hate to learn that it's horribly laden with ugly and lazy stereotypes! I'll just review it based on the importance it held for me as a young girl.

You may not want to eat striped ice cream afterwards but you will want to go swimming and eat cream cheese sandwiches afterwards and get a part time job. I would recommend this book to any one.

I read this book when I was in 4th or 5th grade. I remember going to the local library and checking this book out all the time. A few years ago I had the opportunity to read it again. It still made me cry at the end. I love the story and characters in this book. I have a ten year old daughter now and I am going to purchase this for her for Christmas. I can't wait for her to read it. I hope she enjoys as much as I did.

I remember this book so vividly! It was the first time I realized that there were children in our country whose parents couldn't give them everything they wanted! It seemed amazing to me that they worked so hard to get her something that I took for granted!
This is a must read for all kids, especially privileged children.

I remember reading this for the first time at about the age of 9 and loving it. I read it many times through the years. I recently picked up a copy for my collection of childhood favorites and have re-read it several times since. The story still rings with impact and life-lessons that still apply in today's world. An enjoyable book for a young girl!

A gentle, tuneful tale(Isaac has his own "ice cream tune" song lyrics and music printed in the back of the book)of a little ice cream truck who longs to be really important. Lots of happy, colorful pictures. A nice addition to any child's library.

I read this to my 2 year old grandson, he is thrilled at the pictures. Scott's drawings are wonderful.

My 3-year-old loves this story, especially since it has ice cream in it. The pictures are beautifully illustrated and evoke a simpler life. We really enjoyed this book.

This book belongs on the same shelf with such classics as "Mike Mulligan and the Steam Shovel" and "Ping". The kind of story one might have seen on the old "Captain Kangaroo Show". A delight from front to back!

found book by scott's brother..and it is wonderful, hard to believe this is his first book! all illustrations and writing is done by him, even wrote music to the song in the back. i recommend this book to anyone with children, or those young at heart..simple story that children will understand..and adults will enjoy reading over and over! cant wait for his second book!

This book is wonderfully illustrated and written, with many delicious recipes. The main ingredients for the ice creams are Soymilk and Coconut milk, so make sure you don't mind a bit of coconut flavour!

The book not only includes ice creams, but also sorbets, cakes, cones, bars, shakes, sauces and more. Wonderful ideas and many tasty treats. Highly recommended.

The perfect book for treating you and your family to delicious and healthy summer desserts! I am a big fan of Cathe's books anyway and this one is no exception. My family cannot eat dairy, so this book is really helpful in that it offers fruit, soy and cocomut milk alternatives. Very inspiring. Thanks for a fun summer manual for us non-milk folks.

I'm thrilled to be able to eat all the flavors I've missed since giving up dairy products: Rum Raisin, Mint Chip, Mocha -- and my favorite Peppermint Stick. We've had fun making ice cream pies and bombes as well -- they'll be great to take to barbecues and potlucks this summer -- and of course when we have company. The Chocolate-Coconut Torte is amazing and so is the Fruit and Granola Bombe. Another thing I appreciate about this book is that almost all of the recipe can be made soy-free. I plan to use this book a lot.

I've tried the lavendar, strawberry, and blueberry, and thought they all had a great, creamy texture and wonderful taste. It's amazing how delicious and easy to make these recipes are. My kids can't wait to make the chocolate-rasperry ice cream, truffles, ice cream pie, and many of the other ice cream flavors and creamy treats.

I love this book. I love all of Cathe's books though and my Veg. Mother's cookbook is nearly worn out even though I'm not a vegetarian. Our family is very sensitive to dairy and we had switched everything to non-dairy except ice cream. Who can afford 6 dollars for such small portions of df icecream? Not me. This book is a life (well, tummy and wallet)saver for us. Most of the recipes use stuff that we have already in our house.