A century ago, soda fountains on almost every Main Street in America served as the heart of the community, where folks shared sundaes, sodas, ice cream floats, and the news of the day. Read more...
A century ago, soda fountains on almost every Main Street in America served as the heart of the community, where folks shared sundaes, sodas, ice cream floats, and the news of the day. A quintessentially American institution, the soda fountain still speaks of a bygone era of innocence and ease. When Brooklyn Farmacy & Soda Fountain opened its doors in 2010, it launched a revival of this great American original, capturing the hearts of a new generation.
Featuring abundant full-color photography and vintage illustrations and advertisements, "The Soda Fountain" explores a rich history--from the origins of seltzer in the nineteenth century, through the transformation of soda during Prohibition and the Depression years, right up to today's fountain renaissance. Featured recipes range from classics like the Purple Cow and Cherry Lime Rickey to contemporary innovations that have made Brooklyn Farmacy famous, like The Sundae of Broken Dreams (topped with caramel sauce and broken pretzel bits) and Makin' Whoopie Sundae (with hot fudge and mini chocolate whoopie cakes).
Recreating beloved treats like egg creams and milkshakes with local, seasonal, and artisanal ingredients, Gia Giasullo and Peter Freeman, the sibling cofounders of Brooklyn Farmacy & Soda Fountain, teach you how to resurrect the proud American soda fountain tradition at your own kitchen counter. With its fascinating anecdotes, mouth-watering pictures and easy-to-follow steps, this nostalgic cookbook proves that the soda fountain is a culinary and cultural institution that continues to delight.
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2014-05-05
- Reviewer: Staff
With the soda fountain revival in full bubble nationwide, this cookbook from the founders of Brooklyn Farmacy arrives just in time, bearing all sorts of drinkable confections. The authors honor their subject’s long legacy with a well-researched history of soda fountains from the 19th century to their decline in the 1960s and 1970s. Then it’s on to the recipes, some of which call for specialty gear such as a whipped cream dispenser or a banana split boat. Soda syrups run the gamut from typical cherry and vanilla cream to hibiscus and concord grape. Even recipes for homemade cola and ginger soda are included. The creations veer from the traditional egg cream to the Brooklyn artisanal-minded Hog on a Hot Tin Roof with bacon peanut brittle. Classic baked goods—Chocolate Whoopie Pies, ginger snaps, and an apple crumb pie round out the offerings. The discussion throughout is lively and humorous yet reverent, but the appeal of some of the recipes depends to an extent on the reader’s enthusiasm and commitment to making these labor-intensive treats. 70 color photos. (May)