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Coolhaus Ice Cream Book: Custom-Built Sandwiches with Crazy-Good Combos of Cookies, Ice Creams, Gelatos, and Sorbets (Englisch) Gebundene Ausgabe – 20. Mai 2014


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Produktbeschreibungen

Pressestimmen

"... You can still stock your own freezer with these addictive goodies thanks to Coolhaus' first cookbook. Inside, alongside the inspiring story of would-be architects turned ice cream entrepreneurs Natasha Case and Freya Estreller, you'll find ice cream recipes from the classic to the wacky—Blueberry Cobbler, Nutella Toasted Almond, Olive Oil & Rosemary, Whiskey Lucky Charm—and equally creative cookies for sandwiching, including Vegan Ginger Molasses, Peanut Butter with Cap'n Crunch, Pumpkin Pie, Double Chocolate Sea Salt." --Saveur.com
 
 


"Since its launch, the truck has been in high demand... It has been profiled in food and design media alike and recently fielded a call from [Frank Gehry's office, wondering when the truck would be making its way to that neck of L.A.'s suburban sprawl... The truck is regularly hired out for glitzy parties. (This past week it handed out ice cream sandwiches at a Fox Studio event featuring actress Zoey Deschanel.) --Time

 

"Ice cream trucks are hip again! And chillest . . . all [food trucks] is Coolhaus, which serves up all natural, handmade, customizable ice cream sandwiches. Creative combinations include chocolate chipotle ice cream on ginger molasses cookies and strawberry jalapeno ice cream paired with lemon rosemary cookies." --Star Magazine

 

"These two Los Angeles natives have put a lot of thought into building their little empire that combines architecture, design, urban planning, and food." --LAist

 

CBS New York named Coolhaus in the "Top 5 desserts of 2011"

 

Yahoo anointed it the "Best Ice Cream in America"

 

Mobile Cuisine magazine named Coolhaus one of the Top Ten Most Influential Food Trucks in the country

 

Smarter Travel put Coolhaus on their list of “America’s Best Ice Cream Shops.”

Über den Autor und weitere Mitwirkende

Natasha Case is a Los Angeles native. She attended UC Berkeley for undergraduate studies, where she majored in architecture and double minored in city and regional planning and Italian studies. Natasha furthered these studies at UCLA, where she pursued a master of architecture and, after graduating, worked as an architectural intern at Walt Disney Imagineering in hotel and master planning. During this time, she started baking cookies and making ice cream and naming the ice cream sandwich combinations after famous architects and architectural movements. She handed them out to her peers, who found them to be tasty comic relief in spite of recent layoffs and discussion of further impending cutbacks. She had also just met Freya, who was helping her make the product behind the scenes and was putting numbers to the concept as a business model. Natasha works today as the CEO of Coolhaus, creating new product opportunities, building new relationships, and innovating ideas that keep Coolhaus on top of its game as zealous expansion continues. Freya Estreller is cofounder and co-owner of Coolhaus. She was born and raised in Los Angeles, CA, and has a BA in sociology with a minor in business from Cornell University. Prior to founding Coolhaus, she worked in real estate development, design, and finance, helping to build and/or renovate more than three hundred housing units on the East and West Coasts. She currently splits her time between Los Angeles, New York City, and Austin (where all the trucks are!), has a mini schnauzer named Hamilton, whom she fiercely loves, and is thankful every day for getting to live her entrepreneurial dream. Kathleen Squires is a food writing veteran whose work has spanned book, blog, newsprint, and magazine. Her work has appeared in Saveur, the Wall Street Journal, Cooking Light, Zagat.com, Gourmet, New York magazine, National Geographic Traveler, Real Simple, Budget Travel, Time Out New York, the New York Daily News, the New York Post, the New York Observer, Metro, Paper, and many other publications. She lives in New York City.

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Amazon.com: 21 Rezensionen
14 von 14 Kunden fanden die folgende Rezension hilfreich
Missing an editor 27. Juli 2014
Von Sherrie Hockett - Veröffentlicht auf Amazon.com
Format: Kindle Edition Verifizierter Kauf
For all the folks who bought this to look at the pictures, but don’t intend to cook from it, more power to you. If you intend to make ice cream from this book, I suggest you look elsewhere.

I tried two recipes: Cuban Cigar Ice Cream, which sounded quite intriguing with liquid smoke and coffee flavor. You start with the Salted Caramel Ice Cream Base. The directions call for milk, cream and “1/4 cups” granulated sugar. 1/4 cups? Usually you need a very sweet base because freezing mutes the flavors. Is this a typo? It must be, because the standard base calls for 1 and 1/4 cups of sugar. However this mistake is repeated in ALL the other bases: chocolate, yogurt, chocolate-hazelnut base (as another review pointed out, this also contains no chocolate) Foie Gras and Olive Oil & Rosemary. Silly me, I followed the directions and had to throw that batch away.

Next attempt: Bourbon Pecan Pie. Sounds great, right? This one uses the Plain Custard Base, so I’ve got the right amount of sugar this time. Then you toast 1/2 cup pecans in a stick of butter. Hmmm, seems like a lot of butter. Set aside to cool. Then, in a saucepan, cook corn syrup with a little salt until “the mixture is candy-coated and sticky.” Until what is candy-coated? Am I supposed to add the pecans? It doesn’t say. After you freeze, it says to add the pecans to the ice cream, but it never says what to do with the corn syrup candy. Well, except to “Set aside to cool.” Really? That is a bad idea.

What I actually did was pour off the excess grease, mix the nuts into the candy and turn it out onto waxed paper, like I would a praline, before it hardened. Which it did. If I had left the candy in the saucepan, as the directions said, it would have hardened into a solid chunk. But, then again, it never says you’re supposed to add it to the ice cream, so maybe that doesn’t matter.

So after two tries, and two failures, I’m done with this book. It is useful for ideas to add some wacky flavors to ice cream, but when the directions are this poor, I’m going to stick with my Fine Cooking ice cream recipe which fabulous and has lots of variety.

I did get two good tips from this book that I’ll pass along, so you don’t have to buy it:
1) if you’re adding alcohol, add it at the end of churning so the custard will freeze properly.
2) the custard needs to cook to 177º to 180º. It’s nice to know the temperature when cooking so I don't have to watch so close. Those are two tips that were really helpful.
4 von 4 Kunden fanden die folgende Rezension hilfreich
The Jury is Still Out 14. Juli 2014
Von Flits - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
To be fair, I've only made one recipe and look forward to trying some of the cookie recipes (esp. snicker doodle and pine nut). I got this b/c my husband loves their vanilla/choc chip cookie sandwiches sold in stores. I've tried twice now the eggless vanilla recipe. First, as written. It did not freeze (I have the standard Cuisinart). I think this is due to 2 reasons: 1: the recipe says you can use it right away, despite dissolving sugar on low heat and 2: the volume produced.. I tried the recipe a second time and refrigerated the base over night.. I also added less to ice cream maker than both Cuisanart and the book recommended..this time it froze well.

I've had much better luck with Jeni's Homemade Ice Cream recipes. Her book is great and you can get her recipes online... Both the making (easy) and texture have been better than my experience thus far. I don't think I'll go through the bother of trying another ice cream recipe from Coolhaus.. but will try to cookies..
3 von 3 Kunden fanden die folgende Rezension hilfreich
Proofread before publishing 13. August 2014
Von rxcats - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
Like another reviewer (Sherrie) said, it is missing an editor. I have a hard copy that I purchased at Sur La Table because I wanted it when I saw it. I have made the Meyer lemon gelato a few times and the pumpkin pie ice cream once and those turned out wonderfully. Last night I endeavored to make the bourbon pecan pie ice cream to bring in to work today. I was stumped with the directions (for details, see Sherrie's review). I was able to make it work, but I am not sure it turned out exactly like it was supposed to. It seems they have corrected some of the errors. In my copy, the directions say use 1 1/4 cups of sugar for the salted caramel ice cream base. It may be that this error was only in the Kindle edition.
10 von 13 Kunden fanden die folgende Rezension hilfreich
Very hit-or-miss 23. Juni 2014
Von Kore Waymack - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
I have tried four of the recipes in this book so far, and have found that they are either very good or...not so much. The coffee and Oreo cookie ice cream was really tasty, it was definitely a great combination of flavors. I would advise that you stay away from the Froot Loops ice cream recipe, as it does not come out at all like the gorgeous picture in the book. The ground up cereal makes the ice cream an unappetizing gray-green color, and gives it a really icky texture once it is frozen. I was scratching my head over the Kit Kat ice cream recipe, as the description says it has a "smooth chocolate base" - yet doesn't include chocolate in the ingredients. I've tried the banana and mescal, as well as the Guinness ice creams and found them to be satisfactory, but not truly special. This makes me hesitant to commit any more money or time to trying other recipes in this book.
Mediocre results at best. I won't be wasting anymore of my time ... 29. August 2014
Von Kathryn Genden - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
There are so many errors in this book! I tried 2 recipes (Southern Belle & Balsamic Fig Mascarpone). Both require making a syrup or caramel to add to the base. Both recipes, if followed according to the directions, result in burnt hardened sugar globs. Reduce the cooking time in half at least and it becomes edible. Mediocre results at best. I won't be wasting anymore of my time or money on these recipes.
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