Using a simple five-minute base recipe, you can make the “brilliant” (Andrew Zimmern), “astonishingly good” (Ruth Reichl) flavors of the innovative “ice cream gods” (Bon Appétit) Salt & Straw at home. NAMED ONE OF THE BEST COOKBOOKS OF THE SEASON BY Eater • Delish • Epicurious Based out of Portland, Oregon, Salt & Straw is the brainchild of
Using a simple five-minute base recipe, you can make the “brilliant” (Andrew Zimmern), “astonishingly good” (Ruth Reichl) flavors of the innovative “ice cream gods” (Bon Appétit) Salt & Straw at home.
NAMED ONE OF THE BEST COOKBOOKS OF THE SEASON BY Eater • Delish • Epicurious
Based out of Portland, Oregon, Salt & Straw is the brainchild of two cousins, Tyler and Kim Malek, who had a vision but no recipes. They turned to their friends for advice—chefs, chocolatiers, brewers, and food experts of all kinds—and what came out is a super-simple base that takes five minutes to make, and an ice cream company that sees new flavors and inspiration everywhere they look.
Using that base recipe, you can make dozens of Salt & Straw’s most beloved, unique (and a little controversial) flavors, including Sea Salt with Caramel Ribbons, Roasted Strawberry and Toasted White Chocolate, and Buttered Mashed Potatoes and Gravy.
But more importantly, this book reveals what they’ve learned, how to tap your own creativity, and how to invent flavors of your own, based on whatever you see around you. Because ice cream isn’t just a thing you eat, it’s a way to live.
Praise for Salt & Straw Ice Cream Cookbook
“Making ice cream at home is already enough of a mental hurdle. . . . Salt & Straw is out to prove us wrong with a new cookbook . . . making crazy ice cream flavors is more than doable—it’s addictive.”—Portland Monthly
“The approachable, you-can-do-this nature of the book should be all that home cooks need to try it out.”—Eater
“I originally sought out this book solely because of the Meyer Lemon Blueberry Buttermilk Custard. . . . It is the greatest ice cream flavor that’s ever existed and, because it’s only a seasonal flavor in their stores, I needed the recipe so I could make it whenever I wanted.”—Bon Appétit
“A cookbook dedicated to ice cream? Yes, please. This is essential reading for Salt & Straw fans.”—Food & Wine
“Few of America’s many ice cream makers are as seasonally minded and downright creative as Salt & Straw co-founder Tyler Malek.”—GrubStreet
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Great recipes but a few glaring issues for serious ice cream makers. The recipes in here are def worth the look. Only a few criticisms…,1. Xanthan Gum does make a less icy ice cream for sure. The authors point out that it also makes your ice cream last for 3 months. Well, thatâs ok if u want the ability to have 3 month old ice cream. A combo of carrageenan and guar gum bonds better to the proteins that need to relax during aging.2. Ice cream makers with an internal compressor only make marginally better cream. Their claim not mine. Ice cream…
the base recipe is good, but almost half the recipes are gimmicky… the first 30%-40% of the book is great — it covers the base recipe and standard-ish flavors: chocolate, strawberry, vanilla, and some others like coffee, olive oil, cacao nib, etc etc. but then the book goes completely off the rails with flavors you would just… never consider making. turkey, blood, guac, kale with cheese, skittles, mashed potatoes: all actual flavors this book contains! who wants to make turkey fat caramel and turkey skin brittle? why????if you’re a huge fan of…
If you like to make ice cream, this book is for you I love the kitchen — baking, cooking, you name it. I also love Salt & Straw, so of course I was intrigued when I saw this available for pre-order a few months back. Once it finally became available I was beyond excited to try the recipes. Even if you are not a fan of some of the more out-there flavors that S&S have, this is a great book for bases (they give you the recipes for all of their bases) and techniques. The techniques in this book give you a great framework for adapting to your…