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Coolhaus Ice Cream Book: Custom-Built Sandwiches with Crazy-Good Combos of Cookies, Ice Creams, Gelatos, and Sorbets [Anglais] [Relié]

Natasha Case , Freya Estreller , Kathleen Squires

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Descriptions du produit

Revue de presse

"... 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."

"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.”

Présentation de l'éditeur

From a beat-up postal van turned food truck, Coolhaus has rocketed to a national brand. Yahoo! called it “the best ice cream in America.” The inventive sandwiches, named after famous architects, are sold in supermarkets across the country, as well as from trucks in Los Angeles, New York, Austin, and Dallas. Coolhaus has drawn accolades from the New York Times, Every Day with Rachael Ray, Time, and Good Morning America, to name a few, and from such celebrities as Will Ferrell, Jimmy Kimmel, and Alex Guarnaschelli.

Now the owners part with the recipes for their coolest creations, like the BuckMINTster Fuller (Dirty Mint Chip Ice Cream with Chocolate Chip Cookies) and the Frank Behry (Strawberry Gelato with Snickerdoodles). Daring flavors range from classic (Cookies and Sweet Cream), to boozy (Bourbon Manhattan), to vegan (Lychee Martini), and even savory (Fried Chicken and Waffle).

Sandwiched among the treats are tips on ice cream making, profiles of major and up-and-coming architects, and amusing tales of the owners’ forays into the ice cream business.

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Dans ce livre (En savoir plus)
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Couverture | Copyright | Table des matières | Extrait | Index | Quatrième de couverture
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Commentaires client les plus utiles sur (beta) 4.1 étoiles sur 5  14 commentaires
9 internautes sur 9 ont trouvé ce commentaire utile 
2.0 étoiles sur 5 Missing an editor 27 juillet 2014
Par Sherrie Hockett - Publié sur
Format:Format Kindle|Achat vérifié
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.
3 internautes sur 3 ont trouvé ce commentaire utile 
2.0 étoiles sur 5 The Jury is Still Out 14 juillet 2014
Par Flits - Publié sur
Format:Relié|Achat vérifié
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..
6 internautes sur 8 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Very well put together. 5 juin 2014
Par Adam - Publié sur
The problem with a lot of cookbooks, especially single-focus cookbooks like ice cream books, is that you end up getting two hundred or so pages of the same recipe with minor variations. The Cool Haus book avoids this problem by having 1) Inventive and witty flavor combinations like Cuban Cigar or the Whisky and Lucky Charms, 2) Methods I hadn't considered before. The way they go about doing their Chicken and Waffles ice cream is brilliant, and 3) Just being a really well put together book. The writing is sharp and mostly avoids the overwrought "David and Goliath" trope that you get in so many cookbooks-cum-memoirs. The various blurbs about the different architects were informative and funny. And the photography was so good. I can imagine that it's hard to photograph so many different ice creams and make each one seem different, but Brian Lestart who did the photography manages to do it. In short, the Cool Haus Ice Cream Book is just really well put together. In a sea of so so so so so many hip, artisan cookbooks, this one manages to stand out.
1 internautes sur 1 ont trouvé ce commentaire utile 
3.0 étoiles sur 5 Proofread before publishing 13 août 2014
Par rxcats - Publié sur
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.
7 internautes sur 10 ont trouvé ce commentaire utile 
3.0 étoiles sur 5 Very hit-or-miss 23 juin 2014
Par Kore Waymack - Publié sur
Format:Relié|Achat vérifié
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.
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