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ePub Humphry Slocombe Ice Cream Book download

by Frankie Frankeny,Paolo Lucchesi,Jake Godby

ePub Humphry Slocombe Ice Cream Book download
Author:
Frankie Frankeny,Paolo Lucchesi,Jake Godby
ISBN13:
978-1452104683
ISBN:
1452104689
Language:
Publisher:
Chronicle Books (April 25, 2012)
Category:
Subcategory:
Kitchen Appliances
ePub file:
1914 kb
Fb2 file:
1871 kb
Other formats:
docx lrf txt mbr
Rating:
4.8
Votes:
684

Yet the ice cream is what matters, and they make it in dozens of glorious, unique, and delightful flavors.

Yet the ice cream is what matters, and they make it in dozens of glorious, unique, and delightful flavors. More than 50 color photographs, dozens of graphics and drawings, and first-person essays and scenes from the shop present a delicious foray into this scoop of San Francisco's incredible food scene. Издательство: Chronicle Books.

Full recovery of all data can take up to 2 weeks! So we came to the decision at this time to double the download limits for all users until the problem is completely resolved. Thanks for your understanding! Progress: 8. 6% restored. Главная Humphry Slocombe Ice Cream Book. Humphry Slocombe Ice Cream Book. Jake Godby, Sean Vahey, Frankie Frankeny, Paolo Lucchesi.

Yet the ice cream is what matters, and they make it in dozens of glorious . He lives in San Francisco. Paolo Lucchesi is columnist of Inside Scoop for the San Francisco Chronicle.

Humphry Slocombe is not your average ice cream shop. More than 50 color photographs, dozens of graphics and drawings, and first-person essays and scenes from the shop present a delicious foray into this scoop of San Franciscos incredible food scene. Try this delicious free sample of the book today-and purchase the whole book from the Kobo store between now and May 5, 2012 for just . 9

Yet the ice cream is what matters, and they make it in dozens of glorious . This tasty book collects 50 recipes for these idolized and iconoclastic flavors such as their Secret Breakfast which includes ingredients bourbon and corn flakes. More than 50 color photographs by award winning culinary photographer Frankie Frankeny, dozens of graphics and drawings, and first-person essays and scenes from the shop present a delicious foray into this scoop of San Francisco's incredible food scene.

Paolo Lucchesi is columnist of Inside Scoop for the San Francisco Chronicle. Frankie Frankeny is a San Francisco–based food and lifestyle photographer.

NPR coverage of Humphry Slocombe Ice Cream Book by Jake Godby, Sean Vahey, Paolo Lucchesi, and Frankie Frankeny. Recipe: 'Balsamic Caramel'. News, author interviews, critics' picks and more.

2 cups heavy cream, 1 cup whole milk, 6 black red vines licorice, cut into 1/2-inch pieces, 1 tbsp salt, 3 egg yolks, 1 cup sugar. Preparation Fill a large bowl or pan with ice and water. Place a large, clean bowl in the ice bath and fit the bowl with a fine-mesh strainer. In a large, heavy-bottomed, nonreactive saucepan over medium heat, combine the cream, milk, licorice, and salt and cook, whisking occasionally, until much of the licorice has melted and the mixture is hot but not boiling, about 20 minutes.

Introducing Almond Chocolate Crunch, a new flavor collab with Whole Foods Market. Spiced almond ice cream with chocolate chips and candied almond pieces. Inspired by our love of British comedy, Humphry Slocombe is named after the two lead characters (Mr. Humphries and Mrs. Slocombe) from the fabulous 1970’s sitcom Are You Being Served? We keep the official Are You Being Served book in our Mission Shop to show anyone who’s never heard of the sho. ust ask! Another question we often hear is why all the unusual flavors?

With more than 310,000 Twitter followers, a heaping helping of controversy, and a rich supply of attitude and humor, Humphry Slocombe is not your average ice cream shop. Yet the ice cream is what matters, and they make it in dozens of glorious, unique, and delightful flavors. This tasty book collects 50 recipes for these idolized and iconoclastic flavors, as well as surprising sundae combinations and popular toppings such as marshmallow and crumbled curry cookie. More than 50 color photographs, dozens of graphics and drawings, and first-person essays and scenes from the shop present a delicious foray into this scoop of San Francisco's incredible food scene.
  • I agree with most of the criticism. It's kind of a sloppily written book with odd errors. I can't imagine anyone not familiar with the shop buying the book. The salt and sugar content seem quite excessive. I've never used the recommended 1 teaspoon of salt per quart of ice cream, but did on one occasion use the 1 cup of sugar with the Vietnamese Coffee ice cream recipe, which also calls for sweetened condensed milk, and found it excessively sweet. Usually I use 2/3 cup sugar and a pinch of salt for a quart of ice cream, a system I have worked out and like based on previous experience making ice cream, and find these changes to the basic custard work well for the recipes in this book; I should point out this book uses the same basic base for almost every ice cream.

    Another interesting difference in their ice cream base is the relatively small amount of egg yolks compared to most other recipes I have seen. This can be a bit of a problem for the home cook as its easy for someone like myself, who only makes ice cream once a month at the most, to slightly over cook the custard and end up straining out a bit of scrambled egg. If you end up over cooking the base too much the ice cream doesn't set well, so adding an additional yolk or too might be useful to the home cook who doesn't make ice cream several times a day' most other recipes I've read use at least 5 yolks per quart, the recipes in this book require only 3.

    The primary reason I bought the book was for some of the shops more famous (or infamous) recipes such as secret breakfast (the bourbon and corn flake recipe). Unfortunately the bourbon ice cream, probably the reason everyone bought the book, contains a major typo and calls for double the bourbon necessary. I think someone has already pointed this out, but its worth repeating as the ice cream doesn't fully set with the appropriate amount and I can't imagine what would happen if you put the written amount; I imagine it would not set at all! to re-iterate the correct amount is 1/4 cup per quart and not the 1/2 cup written in the book. I happened to see the correction on the shops twitter feed around the release of the book, but I imagine no one woulds know otherwise.

    I also wish the book include gram measurements as some other books do. I find it very convenient to weigh everything in one or two bowls rather than have to clean multiple measuring cups and was a little surprised that a cookbook by a former pastry chef at a fine dining restaurant did not do so (the owner used to be the pastry chef at Coi in SF a 2 star michelin restaurant). I would also agree with the reviewer who mentioned this book could have been a little more detailed about technique as it appears obvious it is meant for a home cook.

    For me the book has served its purpose in teaching me the secrets to my favorite flavors, but I can't imagine someone not a fan of the shop having any interest and would agree with the reviewer that recommends the David Lebovitz book The Perfect Scoop as the best all around ice cream book - Lebovitz other dessert books and blog are great too! I also appreciate the story behind the shop and other details of the book that someone unfamiliar would probably not care about.

  • I've owned this book for 4 years, ever since I first visited the Humphry Slocombe shop in San Francisco. I didn't buy it for Secret Breakfast; the flavor I make regularly is Chocolate Smoked Salt. And I would buy it again for twice (five times?) the price in a HEARTBEAT for the Chocolate Smoked Salt recipe.

    I can't speak to the amount of salt in the other recipes in the book (obviously, I'm pro-salt) but I've made and loved the olive oil ice cream recipe in this book – it's more like a subtle citrus ice cream, perfect with toasted or candied pecans on top. Not all the recipes work perfectly: the strawberry balsamic ice cream didn't set for me. The first step in Chocolate Smoked Salt, caramelizing the sugar, always seems like a bit of a disaster in the pan, but once the hot cream mixture is in, the lumps of caramel do eventually melt just fine. I'd strongly recommend using an immersion blender to emulsify the chilled ice cream base – it makes life so much easier.

    I love and frequently use the Jeni's and Bi-Rite Creamery (Sweet Scoops and Sugar Cones) cookbooks as well. Jeni's is the platonic ideal of ice cream cookbooks; Bi-Rite Creamery is good for children or a really sweet tooth (and the lemon ice cream is amazing!). Humphry Slocombe is a good book for people who already have some ice cream making experience and a healthy skepticism. But neither Jeni's nor Bi-Rite Creamery is going to give you Chocolate Smoked Salt.

  • What an inspiring, creative cookbook! I've made four different flavors so far.

    Strengths:
    * There's a lot of "behind the scenes" material that really brings life to the recipes- numerous anecdotes and (in)famous twitter updates project a very strong, distinctive personality
    * Incredibly creative flavors and combinations
    * The secrets behind a number of popular flavors
    * Truly delicious ice cream!

    Weaknesses:
    * Has the common malady of chef-created cookbooks where the authors have forgotten what was tricky about certain techniques back when they learned them... candymaking in particular is an important part of a number of recipes (caramels, brittles) but the steps provided sometimes lack detail sufficient to get a beginner through successfully the first time. That's not to say that every cookbook should be a remedial course in technique, but the long-form recipes give the impression of handholding that is a bit misleading. (Yep, I screwed it up the first time on each candy-making recipe before resorting to techniques from other sources).
    * Several recipes feature hard-to-find ingredients, without any source recommendations. For substitutable ingredients (like "McEvoy Olive Oil") a more specific description of the character of the original ingredient would be helpful.
    * For those who live too far from SF to have tasted the originals, it's difficult to know if a recipe came out right. It would help to call out that (for example) "Here's your damn chocolate" might best be described as "chocolate *salted* caramel", or that "Elvis the Fat Years" has a very bananas foster-esque flavor (with the bacon playing a distinctly minor role). At least, that's what I'm hoping they were supposed to be! :-)

    Yes, I know I used more words on the weaknesses than the strengths, but do not mistake me- this is an awesome book that I would recommend to anyone looking to walk on the wild side of ice cream and experience flavors you almost certainly have not had before.