Salt & Straw Ice Cream Cookbook Hardcover – April 30, 2019

What a fun cookbook. Easy to see why it won awards. Very instructive! Insightful and simple instructions. A few items seem regional and a little harder to find. The way the book was photographed is very top shelf and whimsical -- and fun. There are desserts included in the book, I like that, but did confuse me sometimes when I was looking for my next ice cream project. Would have been nice to see some substitutes for harder to find ingredients, and personally I would like to see some low fat (?), lower sugar, higher protein options -- with all the rich flavor, please

Buying this cookbook was the best and worst decision of my life. Best because now I can make Salt & Straw’s legendary ice creams at home. Worst because I am making them at home. Constantly. And I think my freezer is now legally classified as a dessert bar.The recipes are wild in the best way. Who knew Pear and Blue Cheese ice cream would slap? But let’s not kid ourselves. The real reason this book should win a Nobel Prize is the chocolate ice cream. It’s not just good. It’s not just top tier. It is the frozen embodiment of joy. Other ice creams taste like they tried. This chocolate tastes like it knows it’s better than your childhood memories and isn't sorry about it.Reading this cookbook is like flipping through a food magazine edited by a mad genius who thought, “What if dessert were emotional?” And the best part? You actually can make these at home. No degree in pastry arts required, just a decent whisk and a willingness to risk becoming your neighborhood’s weird ice cream person.

I had Salt & Straw in LA for the first time a few months ago. I’ve been thinking about it ever since! Fast forward to just a few weeks ago when I discovered that this book. Honestly, I didn’t have high hopes, because let’s be real — some of the books we get from restaurants and bakeries with their recipes tend not to be exact, especially since they’re producing at larger quantities and some recipes just don’t scale well. I decided I’d at least give it a try, so I bought this book, along with an ice cream machine and some other gadgets/tools and got busy. The recipes are straight forward and easy to make. My first batch was the caramel ribbon ice cream. Whoa! It was an exact match of what I remember from the ice cream shop in LA. And then I had to try to snickerdoodle — while a bit more effort is involved in this recipe (making the cookie), it’s definitely worth the time. Just do it! What I also liked about this book is how it got my creative gears going. I’ve already envisioned using the base recipe and pairing it with other things to come up with my own flavors. Highly recommend this book. I own about 45-50 dessert recipe books ranging from baked goods to other ice cream books. This would def be in my top 5 and I know that I’ll use it again and again.

I always thought ice cream was good, but then I had Salt & Straw. It made me realize that ice cream can be incredible. Ice cream can embody complex flavors that evolve across your palette has you eat them, and they don't have to revolve around what combinations of sugary treats you want to add to them. Sadly, I don't live in a state that has salt and straw, and after trying every highly rated local ice cream shop, I was disappointed to find them all to be uninspired sugary nonsense.So I set out to make my own ice cream, and though I am only a week into my journey, I am already making better ice cream than anything I have found locally. This book is full of tons of recipes (listed below), and while some of them sound strange, much of the strangeness is certainly not a novelty. The flavors are complex and mind blowing, thing's you'd never expect to be delicious are so. Anyways, this is an eye opening book, and Tyler talks a lot about what he learned from making these different flavors within the book as well, which is great for educating yourself for future experimentation.The flavor recipes in this book are as follows:The Bases:Ice Cream BaseSorbet (or Gelato) BaseCoconut Ice Cream Base (Dairy Free)The Classics:Arbequina Olive OilStumptown Coffee and Burnside BourbonFreckled Woodblock ChocolateChocolate Gooey BrownieXocolatl de David’s Bacon Raleigh BarDandelion Chocolate’s Roasted Cacao Bean GelatoCinnamon SnickerdoodleSea Salt with Caramel RibbonsAlmond Brittle with Salted GanacheStrawberry Honey Balsamic with Black PepperPear and Bleu CheeseDouble Fold VanillaRoasted Strawberry & Toasted White ChocolateSalted Caramel Bars & Coconut CreamThe Brewers Series:India Pale AleSmoked HefeweizenHopped Farmhouse AleHopricot GelatoImperial Stout Milk Sorbet w/ Blackberry-Fig JamThe Flower Series:Wildflower Honey w/ Ricotta Walnut Lace CookiesHoney LavenderRose City RiotGrand Poppy-Seed SherbertDandellion Bitters Sorbet with Edible FlowersThe Berry Series:Meyer Lemon Blueberry Buttermilk CustardBlack Raspberry Cobbler Fro-yoGoat Cheese Marionberry HabaneroForaged-Berry SherbertStrawberry-Cilantro SorbetThe Farmer’s Market Series:Caramel Corn on the CobCauliflower Garam MasalaGreen Apple & Mayo SherbertRoasted Parsnip & Banana SorbetAquabeet SorbetThe Student Inventor Series:Olde PeopleThe Kail CreeasheonChocolate SardinesSkittles Rainbow SherbertStop, Guac, & RollThe Spooktacular Series:Amortentia SorbetEssence of GhostCreepy Crawly CrittersGrandma Dracula’s Blood PuddingThe Great CandycopiaThe Thanksgiving Table-to-Cone Series:Sweet Potato Casserole with Maple PecansButtered Mashed Potatoes and GravyCranberry-Apple StuffingSalted Caramel Thanksgiving TurkeyPumpkin Custard & Spiced Goat CheeseThe Holiday Series:Peppermint Cocoa with Homemade Peppermint PattiesGingerbread Cookie DoughApple Brandy & Pecan PieButter-Roasted ChestnutFennel Five-Spice Eggnog