San Francisco s Bi-Rite Creamery is as well known for its small-batch, handcrafted, show-stoppingly inventive ice cream as it is for the long line that snakes around the block. Read more...
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San Francisco s Bi-Rite Creamery is as well known for its small-batch, handcrafted, show-stoppingly inventive ice cream as it is for the long line that snakes around the block. Guests young and old flock to the destination ice cream shop, craving a toasty banana split, a jewel-toned ice pop, a scoop of cooling sorbet, a mouthwatering ice cream sandwich, or one of the best ice cream cakes around.
Lucky for ice cream lovers, Bi-Rite Creamery s secret is in plain sight: their irresistible goods are all made using top quality, farm-fresh, seasonal ingredients locally sourced, whenever possible and now you can bring their legendary creations into your home. This essential guide to making your own delicious ice cream and treats covers all the classic flavors and delectable variations, plus creative combinations like Orange-Cardamom, Chai-Spiced Milk Chocolate, Balsamic Strawberry, Malted Vanilla with Peanut Brittle and Milk Chocolate, and Honey Lavender.
Driven by the Creamery s most popular flavors, each chapter in "Sweet Cream and Sugar Cones" serves as a meditation on a particular ingredient. Featuring recipes for Bi-Rite s famed cakes, frostings, pie crusts, and cookies, you can easily mix and match to create an infinite array of delicious custom frozen treats. Filled with step-by-step techniques and insider s secrets, this lavishly illustrated cookbook will turn your kitchen into a personal Bi-Rite Creamery ("without "the long line)."
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2012-03-19
- Reviewer: Staff
This latest in the artisanal ice cream trend gives readers some notable trade secrets for making frozen confections at home. The team behind San Francisco’s celebrated Bi-Rite Creamery is serious about taste, and their approach relies on high-quality ingredients, small batch production, and simple base techniques for ice cream and sorbet. The organizing principle of the book is flavor—chapters are based on families of recipes such as vanilla, caramel, chocolate, coffee, tea, and so on. Each features Bi-Rite’s versions of the classics, plus more elaborate variations, complementary baked goods and toppings. While ordinary chocolate ice cream recipes are easy to come by, the real value is in creations such as Chai-Spiced Milk Chocolate and Malted Milk Chocolate with Bittersweet Chocolate Chips. Throughout, the authors offer suggestions for serving (Pistachio ice cream makes a good pairing with Balsamic Strawberry]) and “making it your own” (Coffee can be spruced up with ground toffee or fudge ripple). The collection is rounded out with fruity ice pops, refreshing granitas, and smooth sorbets. While this is not the most comprehensive or groundbreaking book on ice cream, this book is a great primer for beginners. Photos. Agent: Katherine Cowles.(Apr.)