One refreshing aspect of Salt & Straw is the authors' willingness to admit that lots of things they tried in their quest for exceptional ice cream just didn't work. And while we're not sure any of us should be mourning the failure of the berries, barbecue & baked beans version, they're offering us here an abundance of inspired success that arose from those disasters.
Almost every ice cream or sorbet in Salt & Straw is made using one of three bases, including a dairy-free version based on coconut milk. From there it's off to the races, with flavors such as sea salt ice cream with caramel ribbons (yes, it's sea salt ice cream, not salted caramel ice cream); pear and blue cheese ice cream; imperial stout milk sorbet with blackberry-fig jam; cauliflower garam masala ice cream; fennel five-spice eggnog ice cream. You won't find your shelves already full of books with these recipes.
Hardcover. Color photographs throughout.
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