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Descriptions du produit

Revue de presse

The Vegan Scoop will forever change the way you think about ice cream. In Wheeler del Torro’s hands, vegan ice cream is not only far more nutritious than traditional ice cream, but more delicious and outrageously varied. This book is an absolute must-have for ice cream aficionados everywhere.”

—Dr. Will Tuttle, Ph.D., author of The World Peace Diet



“As luscious as the recipes themselves, this cookbook puts vegan ice cream on the map and leaves its animal-based counterpart in the dust. Vibrant, fun, and full of factoids, The Vegan Scoop is pure bliss.”

—Colleen Patrick-Goudreau, author of the award-winning

The Joy of Vegan Baking and The Vegan Table



“This is the ultimate book of dairy-free dessert. Bursting with innovative flavor combinations, tasty toppings, and irresistible accompaniments, expert ice cream maker Wheeler del Torro has created a true masterpiece with The Vegan Scoop. I’d like a scoop of everything, please!”

—John Robbins, Author of Healthy at 100,

The Food Revolution, and Diet for a New America


“This is the best thing ever to happen to vegan ice cream! The enticing flavors and colorful pictures are impossible to resist.”

—Jennifer McCann, author of Vegan Lunch Box and

Vegan Lunch Box Around the World



“These recipes are totally out of control! Veganism has never been so fun, easy, and innovative.”

—Rory Freedman, author of #1 New York Times bestseller Skinny Bitch

Biographie de l'auteur

Wheeler del Torro is the founder and owner of Wheeler’s Frozen Desserts, a microcreamery based in Boston that produces vegan ice cream using soy, coconut, rice and almond milks. Del Torro, who was born in Jamaica and moved to the U.S. as a teen, began the company in 2001, initially creating custom flavors for restaurants, companies, and high-end clientele. He opened his first store this year in Boston, and plans on opening a sister shop in L.A. soon. You can find him at www.icecreamproject.com.



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Détails sur le produit

  • Broché: 240 pages
  • Editeur : Fair Winds Press (1 juin 2009)
  • Langue : Anglais
  • ISBN-10: 1592333923
  • ISBN-13: 978-1592333929
  • Dimensions du produit: 19 x 1,6 x 23,5 cm
  • Moyenne des commentaires client : 5.0 étoiles sur 5  Voir tous les commentaires (1 commentaire client)
  • Classement des meilleures ventes d'Amazon: 210.887 en Livres anglais et étrangers (Voir les 100 premiers en Livres anglais et étrangers)
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4 internautes sur 4 ont trouvé ce commentaire utile  Par veganistique le 12 mars 2011
Format: Broché
Si vous désirez manger moins de produits laitiers, moins d'oeufs mais manger d'excellentes glaces, alors ce livre est pour vous!
Nous ne sommes pas du tout végétaliens mais l'idée de manger des glaces à base de lait végétal, soja ou autres nous a séduite.
Les ingrédients sont faciles à trouver et le livre propose des recettes pour tous les goûts.
En bref, changez vos habitudes et achetez ce livre, vous ne serez pas déçus (tout comme nous).
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113 internautes sur 120 ont trouvé ce commentaire utile 
Uninspired and repetitive 29 octobre 2009
Par Mark Newman - Publié sur Amazon.com
Format: Broché
First let me say the I did learn two things from this book -- saving it from a one-star rating. Those things were:

Arrowroot powder is a nice additive for better texture
Soy creamer can be used for a creamier texture

I have made soy-based ice cream for years now, but have never used either of these ingredients. I would merely take a regular ice cream recipe and substitute soy milk for real milk. These concoctions were good, but lacked a bit in the texture department. Now I have a solution!

As for the rest of this recipe book, it is a single base recipe for the majority with a single ingredient added to make a unique flavor. So, for Espresso ice cream, add 1/4 c espresso to the base recipe. For "Earl Grey", steep the soy milk in 8 bags of Earl Grey -- same base recipe otherwise! Are we to believe that adding a single simple ingredient will transform this recipe into the perfect balance of new flavors? No additional sugar or slightly less sugar would be better? And does every recipe really benefit from EXACTLY 1 Tbls of vanilla extract?

Also, I tried one of the "novelty" flavors -- Chocolate Martini. Next to the recipe is a picture of thick, creamy, dark chocolate ice cream with a frozen black olive on the side. Wow! Amazing that you can get such a wonderful looking ice cream from sugar water and a total of 6 teaspooons of various liquors. Well, you can't! The mix looks like dirty water and the finished product looks like a dirty slushy -- and tastes about the same.

I am going to buy "Lick It!" which is recommended by another reviewer. Sounds more promising. I'll also be experimenting with my own recipes by adding various quantities of soy creamer and arrowroot powder.
44 internautes sur 47 ont trouvé ce commentaire utile 
A great book, as long as you like soy and refined sugar 26 juillet 2009
Par K. Mitchell - Publié sur Amazon.com
Format: Broché Achat vérifié
This book is filled with inventive, delicious and delicious-sounding recipes, accompanied by pictures that make you want to start making ice cream immediately! I had to run right out and buy the specialty items almost every recipe calls for - arrowroot powder (hint: buy it bulk online to avoid the super high grocery store prices - we paid $7 for a few ounces of the spice jar, and you can get a couple pounds for that if buying it online!) and soy creamer (I got Silk, in the dairy fridge). Update: I have now made several ice creams from this book, including one with coconut milk instead of soy creamer, and they were all delicious. I only strictly followed the recipe for one of them, and I consider that a compliment to this book, that it inspires you to be creative.

The only drawback to the book is that almost every recipe calls for soy milk or soy creamer, as well as either white (usually) or brown sugar. Out of 150, there are only 12 or 13 that do not have soy milk or creamer (and a few of those are sorbets with no milk at all). The author recommends experimenting with nut and coconut milks, and even gives a recipe for making your own cashew milk, but I have not tried this yet. Given how "creamy" soy creamer is compared to say, almond milk, I am uncertain about how the ice cream might turn out. Maybe too much "ice" and not enough "cream"? Specific suggestions would have been useful here. For the sugar, I have been substituting agave with mixed results. (Most recipes call for about 1/2 to 3/4 a cup of sugar to make 1 quart of ice cream.) Update: I have found that when substituting agave for sugar, about half the amount the recipe calls for is good. I think agave must not "disappear" when freezing the way sugar does.

In short, if you want vegan ice cream, and you aren't put off by soy or sugar, or aren't afraid to experiment, I wholeheartedly recommend this book. Update: this book inspired me to experiment and I love making my own vegan ice cream. After making several batches of ice cream and identifying several more I can't wait to make, I still wholeheartedly recommend this book.

Update 2011: Years later and I still use this book. I use coconut milk instead of soy in most of the recipes with outstanding success. My non-vegan ice-cream-loving mother requests my spicy chocolate ice cream whenever I am making dessert! However, I have found some recipes that *must* contain typos. Specifically, the spicy chocolate, and the lavender. Either that or the author and I have very different types of cayenne pepper and lavender extract! I still recommend this book, but if you see something that sounds outrageous, you might want to be skeptical.
16 internautes sur 17 ont trouvé ce commentaire utile 
Wheeler del Torro's THE VEGAN SCOOP: Good enough to eat! 18 novembre 2010
Par Kelly Garbato - Publié sur Amazon.com
Format: Broché
WHEELER DEL TORRO'S THE VEGAN SCOOP IS MY FAVORITE COOKBOOK OF ALL TIME. The end. Shortest book review ever.

I kid, I kid - but just about the last part. In all seriousness, THE VEGAN SCOOP really is a personal favorite. I love everything about this cookbook: the gorgeous, glossy pages. The luscious, lovingly-photographed balls of frozen deliciousness. The easy-to-follow - yet terribly creative - recipes. The sometimes-sneakily subversive "tasty tidbits" that grace each page's margins. The way del Torro encourages readers to experiment with different fruits, spices, seasonings and - yes! - even vegetables on their own. The freaking color palette. Simply put, THE VEGAN SCOOP is all kinds of awesomeness.

The book, which - have I not already mentioned? - itself looks yummy enough to eat - features 150 recipes for vegan, dairy-free ice cream and ice-cream related foodstuffs. (Disclaimer: all of the ice cream recipes require an ice cream maker.)

del Torro arranges his frozen concoctions into nine categories:

* Classic Flavors: Vanilla, Chocolate, Rocky Road, Caramel and Butterscotch;
* Fruity Flavors: Blueberry, Nectarine, Honeydew, Green Apple and Pear;
* Healthy Flavors: Lavender Mint, Vanilla Cardamom, Sweet Potato Basil and Oats and Fig;
* Asian Flavors: Black Sesame, Wasabi, Cherry Blossom and Goji Berry Banana;
* Caribbean and Island Flavors: Guava, Coconut, Star Fruit and Ginger Beer Sorbet;
* Novelty Flavors: Chestnut, Chocolate Pretzel, Pecan Apple Danish and New York Irish Creme;
* Aphrodisiacal Flavors: Jasmine, Rose Water, Licorice and Fresh Mint Lime;
* Ice Cream Vessels and Sauces: Sugar Cones, Hot Fudge, Caramel Sauce and Very Berry Sauce; and
* Ice Cream Sides and Desserts: Blondies, Chocolate Chip Biscotti, Boston Cream Pie and Italian White Cream Cake - to name but a few.

While many of del Torro's ice cream flavors are incredibly imaginative (Seaweed!), all use the same base as a jumping-off point, namely: 1 cup of soymilk, 2 cups of soy creamer and 2 tablespoons of arrowroot powder, with 1/2 to 3/4 cup sugar, depending on the dish. The cool thing about this, of course, is that uniformity leads to familiarity, which - in this case - breeds confidence and self-esteem. After a little time spent practicing with the recipes in THE VEGAN SCOOP, even this amateur felt comfortable enough to experiment with her own fantasy flavors.

To wit: my dear mother gifted my husband and I an ice cream maker for x-mas 2008, and it was shortly thereafter that I purchased THE VEGAN SCOOP. During the subsequent two summers of ice cream churning madness, we experimented with the following flavors:

* Mint Chocolate Chip Ice Cream (page 39);
* Berries Galore (a variation on del Torro's Blueberry, page 62);
* Vanilla Ice Cream, with frozen chunks of chocolate brownies mixed in as suggested (page 36);
* Chocolate Ice Cream, with frozen chunks of chocolate brownies mixed in, again at del Torro's suggestion (page 37);
* Cookie Dough Ice Cream (page 42; Pumpkin and Oats Ice Cream (page 139);
* Green Tea Ice Cream (page 122); and
* My own Chocolate Coffee Marshmallow Ice Cream, based on del Torro's Coffee Ice Cream recipe (page 58).

Of the recipes we tried, all but one ranged from tasty at the low end (Mint Chocolate Chip, Pumpkin and Oats) to yummy (Vanilla Brownie, Berries Galore) to downright orgasmic (Green Tea, Chocolate Coffee Marshmallow). The lone dud? Jalapeño (page 172). Actually, I wouldn't call it a "dud" so much as a "bomb" or an "explosive of some type."

I didn't dare try it, but according to the husband - who loves spicy foods - that ship was hot. The recipe calls for three medium-sized jalapeños, to be tempered by a quart of ice cream; you do the math! He tried "watering" the spice down by mixing some of the Jalapeño with store-bought vanilla ice cream in a 1:1 ratio, to no avail; eventually, he threw the whole batch out.

Other than this one early debacle, we've had nothing but good luck with the recipes found in THE VEGAN SCOOP. The Green Tea and Chocolate Coffee Marshmallow Ice Creams are my own holy grails: the former tastes way better than any store-bought Green Tea ice cream I've tried (it blows Turtle Mountain's Purely Decadent version out of the water, yo!); and, while I used to enjoy the hell out of Tofutti's Coffee Marshmallow Swirl, I haven't seen it on a store shelf in ages (by which I mean at least five years), so I'm absolutely thrilled at the prospect of making my own!

This - the ability to bring your own fantasy flavors to life - is truly the coolest (pun so intended! and cheesy!) part of owning an ice cream maker, understanding the basics of ice cream churning, and having the confidence to venture out on your own. Most of which I can thank Wheeler del Torro for. (Thanks, dude! Also: mom.)

Before I close this review out, I should probably offer a caveat re: the ingredients found in THE VEGAN SCOOP. About half of the recipes call for rather mundane, easy-to-find (assuming you live in middle-class America) ingredients; the kind of items you can pick up at any box store. Others require a little more searching, e.g., online or in "international" or "specialty" food stores. For example, I had to purchase the matcha powder for the Green Tea ice cream online, and I'm still searching for the ingredients for others (star fruit? black sesame seeds? darn you box store, why don't you carry lavender leaves!?).

Keep this in mind when calculating the convenience and price of making your own vegan ice cream as opposed to buying it in the store. I prefer to make my own, since I live 1 1/2 hour's drive from the closest natural foods store, and have a stand-alone freezer in my laundry room. If you rent a box in NYC and live a stone's throw from a vegan ice cream parlour, DIY ice cream - or at least that which requires a bulky ice cream maker - might not be the best choice for you.
19 internautes sur 21 ont trouvé ce commentaire utile 
Beautiful PHOTOS Make This a Must Have 9 juin 2009
Par Tod Brilliant - Publié sur Amazon.com
Format: Broché
The Vegan Scoop: 150 Recipes for Dairy-Free Ice Cream that Tastes Better Than the "Real" Thing

Like most of you reading this review, I've a shelf full of cookbooks. And I know from experience that I tend to actually USE the cookbooks that have great photography . . . the shots simply inspire me to try to recreate what's on the page. And what good is a cookbook that collects dust?

The Vegan Scoop's recipes are an ice-cream lover's goldmine. From spot-on classics like chocolate, bubblegum and cookie dough to incredible exotics like Dark & Stormy (my favorite drink) sorbet and pink pepper tarragon, there are enough variations to keep the avid ice cream fan in sweets for years.

Then there's the helpful (and healthful) tips and the ingredient descriptions/history . . . the book just keeps on giving. Definitely one of my all-time favorite cookbooks. OH, and not just ice cream, sorbet and gelatos, but brownies, sauces -- all kinds of incredible desserts.

Do what I did - pick up several copies as it makes for the perfect, easy (and cheap!) gift for anyone with a serious sweet tooth.
26 internautes sur 30 ont trouvé ce commentaire utile 
Yum! 20 mai 2009
Par Amazon - Publié sur Amazon.com
Format: Broché
This book has some of the best recipes for vegan ice cream I've ever tried. The author really knows his ice cream. The recipes are easy and usually only call for a few ingredients. There are beautiful pictures every few pages. The recipes I've tried so far have been amazing. Not sure if I would try some of the more unusual flavors like wasabi, eucalyptus, or seaweed but the pictures make them look pretty good.
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