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Making Ice Cream and Frozen Yogurt: Storey's Country Wisdom Bulletin A-142

Di Maggie Oster

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Lunghezza: 44 pagine47 minuti

Editore:: Storey Publishing
Pubblicato:: Jan 8, 1995
ISBN:: 9781603422826
Formato:: Libro

Descrizione

Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.

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Informazioni sul libro

Making Ice Cream and Frozen Yogurt: Storey's Country Wisdom Bulletin A-142

Di Maggie Oster

Valutazioni:

Valutazione: 4 su 5 stelle4/5 (1 recensione)

Lunghezza: 44 pagine47 minuti

Descrizione

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Editore:: Storey Publishing
Pubblicato:: Jan 8, 1995
ISBN:: 9781603422826
Formato:: Libro

Informazioni sull'autore

Maggie Oster

Author Maggie Oster has been cooking since she was five years old. A trained horticulturist, freelance writer and photographer, Maggie has also written other Storey book titles including Herbal Vinegar and Herb Mixtures & Spicy Blends. In addition, she has written the books The Potato Garden, Flowering Herbs, Gifts and Crafts from the Garden and Recipes from an American Herb Garden. She attended graduate school at Cornell University, and was former editor of an indoor and container-gardening magazine based in Seattle, Washington. Maggie has also contributed to Rodale's Basic Natural Foods Cookbook, has written monthly columns for The Weekend Gardener Journal and Louisville Today magazines, and won an award for an article and photographs on cooking with edible flowers in The Newark Star-Ledger. She lives in Kentucky.

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Making Ice Cream and Frozen Yogurt - Maggie Oster

Making Ice Cream and Frozen Yogurt

Maggie Oster

Making Ice Cream and Frozen Yogurt

The Ingredients

Equipment

Basic Procedure for Churned Ice Cream

Basic Procedure for Still-Frozen Ice Cream

Recipes

Making Ice Cream and Frozen Yogurt

For me, ice cream is synonymous with late-night snacks, a tradition in my family. For others, apple pie may not be complete without a scoop of vanilla on top. For still others, ice cream may be identified with birthdays, summer Sunday afternoons, family reunions, the local dairy bar, 29 flavors, triple scoops, banana splits, hot fudge sundaes, or any number of other assorted associations. In any case, when you think of ice cream, likely you think of good times.

Ice cream and its various relatives, including ice milk, sherbet, sorbet, ice, and frozen yogurt, are America’s favorite dessert — likewise, more of these treats are consumed in this country than anywhere else in the world. Today, ice cream knows no social boundaries, but early in its recorded history it was a food of royalty.

Nero had snow brought from the mountains to make ices flavored with fruits. In the 13th century, Marco Polo brought recipes for ices from China. The Italians took it to culinary heights, and from there it spread to the courts of France and England.

Ice cream arrived in North America in the 1700s. George and Martha Washington had ice cream made for them at Mount Vernon after being introduced to the confection by Mrs. Alexander Hamilton. Thomas Jefferson brought back recipes from his sojourns in France, but it was Dolly Madison who first served it in the White House.

What made ice cream readily accessible, however, was the invention of the ice cream churn, complete with dasher, hand crank, two tubs, ice, and salt, by a woman named Nancy Johnson in 1846. By 1851 ice cream was produced commercially. Ice cream sodas became an American mainstay after the Centennial Exposition in Philadelphia in 1879. That ubiquitous treat, the ice cream cone, came on the scene in 1904 at the St. Louis Exposition.

With the 20th century came widespread use of refrigeration, electricity, supermarkets, and convenience foods. Sure, it was fun to make ice cream at home on a summer day, but it was much easier to buy

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Informazioni sul libro

Making Ice Cream and Frozen Yogurt: Storey's Country Wisdom Bulletin A-142

Azioni libro

Descrizione

Azioni libro

Informazioni sul libro

Making Ice Cream and Frozen Yogurt: Storey's Country Wisdom Bulletin A-142

Descrizione

Informazioni sull'autore

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Growing Herbs in Containers: Storey's Country Wisdom Bulletin A-179

Herbal Vinegar: Flavored Vinegars, Mustards, Chutneys, Preserves, Conserves, Salsas, Cosmetic Uses, Household Tips

Jams, Jellies & More: Storey Country Wisdom Bulletin A-282

Great Rhubarb Recipes: Storey's Country Wisdom Bulletin A-123

Making & Using Mustards: Storey's Country Wisdom Bulletin A-129

Making Homemade Candy: Storey's Country Wisdom Bulletin A-111

Salsas!: Storey's Country Wisdom Bulletin A-176

Making Liqueurs for Gifts: Storey's Country Wisdom Bulletin A-101

Cooking with Honey: Storey Country Wisdom Bulletin A-62

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