Salt & Straw: Ice Cream Cookbook
By Tyler Malek and JJ Goode
(Clarkson Potter, 2019)
With flavors like Roasted Strawberry & Toasted White Chocolate, Buttered Mashed Potatoes & Gravy, Pear & Blue Cheese, and Caramel Corn on the Cob, the ice cream makers from Portland’s beloved Salt & Straw prove that it’s possible to make delicious ice cream from just about any combination of ingredients.
You can order up a scoop of Salt & Straw ice cream at shops around the Bay area in San Francisco, Burlingame, and Palo Alto. But with their new cookbook, you’ll find recipes to make 100 of their unusual, colorful ice cream flavors and other confections at home. Recipes rely on one of several simple bases that don’t require tempering eggs, yet still manage to produce a rich, creamy result.
Co-founders and cousins Tyler and Kim Malek have called on chefs, chocolatiers, brewers, and food experts of all kinds to help develop their creative recipes. Organized by flavor series, the book includes categories like “Classics” (Cinnamon Snickerdoodle; Sea Salt with Caramel Ribbons), “Brewers” (India Pale Ale; Imperial Stout Milk Sorbet with Blackberry-Fig Jam), “Flower” (Honey Lavender, brilliant purple and intensely flavored, and Dandelion Bitters Sorbet with Edible Flowers). You’ll also find “Student Inventor” flavors like Skittles Rainbow Sherbet, developed in an annual contest, and several holiday offerings.
Many photographs (attractive and helpful), and lots of guidance make this a book that’s fun to read and full of inspiration for making the perfect ice cream, gelato, sorbet, or frozen confection for any taste, event, or holiday.
Edible East Bay’s book editor Kristina Sepetys is eager to share her ideas and book recommendations with
Meet author Tyler Malek in Conversation with Ali Bouzari
Omnivore Books on Food
Monday May 20, 6:30–7:30pm
3885a Cesar Chavez St, San Francisco