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The Soda Fountain: Floats, Sundaes, Egg Creams & More--Stories and Flavors of an American Original (Anglais) Relié – 6 mai 2014

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Raspberry Syrup
You don’t have to wait for raspberry season to make this syrup. Frozen raspberries are easy to find and make as tasty a syrup as fresh raspberries do. The resulting syrup is a ruby-hued beauty that mixes well with lots of other syrup flavors. Try it in combination with lemon, lime, or pineapple. This syrup is featured in the Princess float (page 90).

2 pints fresh raspberries, or
24 ounces frozen raspberries
2 cups (16 ounces) cane sugar, or more depending on the tartness of the berries
5 teaspoons freshly squeezed lemon juice
11⁄4 cups (10 ounces) water
1 tablespoon honey

Put the raspberries and sugar in a saucepan. Stir briskly, mashing a few raspberries in the process. Cover and let sit at room temperature for 30 minutes. Add the lemon juice and water and bring to a boil over medium heat, stirring occasionally. Decrease the heat and simmer, uncovered, for 5 minutes. Remove from the heat and stir in the honey.

Place a fine-mesh strainer over a bowl and pour the berry mixture into it in manageable batches, using a wooden spoon to mash the mixture against the mesh of the strainer. Discard the seedy mash that remains in the strainer. Let the syrup cool to room temperature and chill before using. 

Store the syrup in covered glass jars or plastic containers in the refrigerator for up to 2 weeks. The syrup may also be frozen in plastic containers for up to 3 months. If frozen, allow to thaw in the refrigerator overnight before using.

To make a raspberry soda, fill a 12-ounce glass halfway with ice, add 1⁄4 cup (2 ounces) of Raspberry Syrup, top with seltzer, and stir gently with a soda spoon to combine.

Revue de presse

The Soda Fountain is a treat for old-time Brooklynites like me who cut our sweet tooth on egg creams. Along with recipes and scrumptious photographs, the book taps into the nostalgia of the classic soda fountain counter, where generations of Brooklynites past and present found ice cream heaven in favorites like the Cherry Lime Rickey and the Chocolate Malt. Thank you, Gia and Pete, for showing all those who visit or live here how sweet Brooklyn truly is!”
—Brooklyn Borough President Marty Markowitz

“Pete and Gia have restored the soda fountain ideal and breathed new life into the old tradition of local food shared in local places.”
—Slow Food NYC

“Nostalgia reigns within the pages of this invaluable book. In it, the history of the soda fountain comes to life with throwback desserts such as egg creams, ice cream sodas, shakes, and sundaes. Dynamic tales of Brooklyn’s past root the egg cream in present time for the next generations to come.”
—Alain Ducasse, chef-creator and author of J’aime New York

“The guys at Brooklyn Farmacy are a bunch of jerks! They're also experts at creating classic treats from yesteryear that should not be forgotten.”
—Clinton Kelly, host of ABC's The Chew and author of Freakin' Fabulous on a Budget

“What a crazy story behind the coolest hangout in Brooklyn. What insanely delicious sundaes. And what chutzpah Gia and Peter showed by saving the soda fountain from a premature demise!”
—Eric Demby, Brooklyn Flea & Smorgasburg

"Along with some pure Brooklyn farming-hipster style, the book offers fascinating historical tidbits, postwar snapshots and a treasure chest of easy syrups and blends to get you started. Where else are you going to learn about the great carbonic acid explosions of the Jazz Age? Or why they call them "soda jerks"? There's something for everyone: classic egg creams for the nostalgic, sundaes for the sweet-toothed, and, yes, syrup-based cocktails for those who just have to have them."
—T. Susan Chang, National Public Radio

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Commentaires client les plus utiles sur (beta) 21 commentaires
4 internautes sur 4 ont trouvé ce commentaire utile 
Who you calling a 'jerk'? 29 octobre 2014
Par J. Green - Publié sur
Format: Relié
This book was a fun bit of nostalgia even though soda fountains were before my time. (I'm old enough that I remember *seeing* a few soda counters, but I have no idea if they actually mixed sodas anymore at that time). It starts out with about 50 pages of history on soda fountains. Giasullo and Freeman explain the origins of the term "soda jerk" (the guy behind the counter mixing your soda), give a few historical accounts of the dangers of working with carbonated water, and even offer a little history on their place, the Brooklyn Farmacy and Soda Fountain. The recipes start out with the syrups, and some (like the cola syrup) are complex and involved. Several of them call for *exotic* ingredients like "orange flower water" and "dried hibiscus flowers," but those are almost always listed as "optional." I went for the simpler recipes, which are actually very easy - and tasty!

Although you can mix a simple soda with the syrup, subsequent sections use them in floats and egg creams (something I'd never heard of). The book is well organized, with cross references for where each recipe is used. The authors explain the proper techniques for making egg cremes and advocate artfully hanging the ice cream on the edge of the "float glass" for your floats (it could do with more pictures, however). Several of the syrups also produce a compote which can be used as toppings for ice cream and other treats. In fact, the book seems to have recipes for everything you can order at the Brooklyn Farmacy, even the ice cream sundaes and splits plus the toppings to go with them, as well as the milkshakes and baked goodies they serve.

And homemixed sodas turned out to be more popular with my family than I expected. When the kids were having friends over, my wife went ahead and bought all the ingredients to make raspberry sodas for them. I just wish I had a raspberry patch or a grapefruit tree in the yard so it was cheaper!
-- I received a free copy from Blogging for Books for review purposes.
3 internautes sur 3 ont trouvé ce commentaire utile 
Packed With Fabulous Recipes! 30 juillet 2014
Par Beth - Publié sur
Format: Relié
I just love cookbooks and was thrilled to discover this gorgeous book!

It was really fun to read the initial chapters about the history of soda fountains and their place in our culture. The chapter on the effects of the Jazz Age and Prohibition on the soda fountain were especially interesting and informative.

Then there were the recipes! I loved that they thoroughly detailed just how to make each flavor of syrup you need. Who knew you could make ginger, hibiscus, or coffee syrups at home?

With such fabulous names as The Pink Poodle, The Purple Cow, The Wake-Up Call, and Gosh Nog It! it's hard not to love the float recipes at first sight! Then there were the lovely sundae recipes, which also have lovely names such as The Elvis and Hog On a Hot Tin Roof. The milkshakes were also amazing with names like Seven-Layer Apple Parfait and Cherry Blossom. The toppings were also amazing with the Hot Mama Crumble and Candied Bacon Bits. I also can't wait to try the recipes for Spice Bundt Cake and Chocolate Wafers.

This is an amazing collection of delicious recipes and you will most certainly find at least a few that you'll enjoy. I definitely highly recommend this!
1 internautes sur 1 ont trouvé ce commentaire utile 
Fun book with luscious pictures 9 septembre 2014
Par Baker Mom - Publié sur
Format: Format Kindle
When I requested the book, I expected to see a book of recipes. What I discovered was something even better. I first noticed the images. The photographs of the sundaes, especially, made me want to drive immediately to the supermarket for the ingredients to try the recipes.

The first fifty pages or so of The Soda Fountain tell the story of--what else?--the soda fountain. I found it more interesting than I'd anticipated. For example, I never knew how Prohibition fostered the popularity of soda fountains. I also didn't know that "Experts estimate that nineteenth-century Americans drank three times as much liquor as we do today. ... By [one expert's] reckoning, Americans drank night and day, spending a quarter of their household income on the stuff." By 1885 the city of Atlanta had achieved Prohibition through popular referendum. No surprise, then, that Atlanta was the birthplace of Coca-Cola, one of the first soft drinks.

This story is told through not only narrative but also historical advertisements and images, including some from trade publications. Next in the book is a collection of recipes for syrups, from the familiar (vanilla cream, ginger) to the uncommon (hibiscus, New Orleans mead). Some of the recipes call for ingredients that you might not have on hand, such as dried lavender flowers. However, the back of the book lists sources for most of the ingredients that are not readily available.

The rest of the book contains recipes for sodas, floats, egg creams, sundaes, milkshakes, toppings, and baked goods (which are used in the sundaes). Each recipe is clearly explained, all the way down to the optimal dish or glass to use and the size of the ice cream scoop.

The recipes for floats and egg creams could be more concise if the authors provided a basic recipe then simply listed the ingredients for each variation. Each float, for example, uses nearly exactly--if not exactly--the same technique; the only differences are the flavors of the syrup and ice cream. However, this is an observation, not a complaint.

Overall, I think this is a fun book with enticing photographs. It would make a lovely gift if you can keep from drooling all over the pages before you give it to the intended recipient.

Disclosure: I received this book for free from Blogging for Books for this review.
1 internautes sur 1 ont trouvé ce commentaire utile 
Yum!... YUM! YUM! YUM! 10 juillet 2014
Par J. C. Morrows - Publié sur
Format: Relié
Every story, every recipe, every page of wonderful history makes this book one that anyone and everyone will enjoy!

If you have ever wanted to know how to make classic soda fountain floats, sodas or sundaes – this is the book for you!

And along with it, you get pages and pages of exquisite history!

It’s absolutely wonderful!

I didn’t even know there was a BONUS history at the beginning of the book when I requested it but I really enjoyed reading about how Soda Fountains got their start, how they changed and grew with the times and sadly… how they slowly disappeared from our cities and neighborhoods. It’s wonderful to discover so much I never knew about such a fun subject!

It is also quite exciting to see that people like Gia Giasullo and Peter Freeman are doing what they can to bring back this fabulous icon of American history!

And in case all of that isn’t enough… the recipes are absolutely wonderful!

Chapter 7 contains recipes for 17 different syrups. And they are ALL made with the finest ingredients – which is something I have looked high and low for. My children have allergies and it is very difficult for us to enjoy things like snow cones or flavored sodas because of the ingredients found in the syrups you find in stores… even the expensive ones. But now I have a resource that allows me to make these syrups for our own personal use with no fear of allergic reactions.

Chapter 10 gives us recipes AND ideas for more than 20 tempting sundaes and Chapter 13 includes twenty-one delectable recipes for baked goods! Who would expect baked goods in a book about ice cream! Oh these are recipes you’ll find at the Brooklyn Farmacy and Soda Fountain! And do they know how to tease your taste buds! YUM!

There are also wonderful little tips and hints sprinkled throughout the book, along with step by step instructions for making the delicious deserts and sodas – who would have known you have to brine a maraschino cherry? Gia and Peter knew! And they’ve shared so many of their secrets with us!

This is NOT just a recipe book! It is an instructional guide – right down to giving us a list of things we will need for the recipes – not just ingredients but equipment too!

WOW! What a well thought-out book!

Granted there are no recipes for ice cream, and that was a bit of a surprise to me but I suppose they have to keep something under their hat for another book… :-)

The recipes in this book are beyond worth the sticker price – in my own personal opinion. If I had not received a free review copy, I would certainly purchase this book! In fact, it would make a great birthday gift for several of my friends!

I’m off to purchase some ingredients so we can enjoy a new recipe or two… although I think my waistline is going to insist we stick to only 1 or 2 new recipes a week.

I received this book free in exchange for an honest review!
1 internautes sur 1 ont trouvé ce commentaire utile 
With the Soda Fountain your place will be the new hot spot for good times. 15 août 2014
Par chelsiefletcher - Publié sur
Format: Format Kindle
When it comes to choosing a good book I love a beautiful picture to capture my eye. When looking at the cover of this one, you can tell I was craving something a little sugary sweet! Which in my mind is genius because who knew that not just shopping while hungry at the grocery store will lead you to buy more food. This can also be applied when searching for a good book. Which I am glad I went with my gut on this one.

To celebrate the history of Americas beloved, the classic soda fountain. This awesome book has a collection of 70 recipes!
Plus its amazing to think that almost a century ago soda fountains were everywhere. Serving everything from sundaes, sodas, ice cream floats and a friendly conversation.

I’m glad with this book you don’t have to always go out for a good time. Now you can create these timeless classics and more in the comfort of your own home. With the Soda Fountain your place will be the new hot spot for good times.
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