Michael Turback - The Ice Cream Sundae Book: A Step-by-Step Guide to Making Americas Favorite Dessert

Copyright 2020 by Michael Turback Photography copyright 2020 by Bonnie Matthews unless otherwise noted , gettyimages Endpaper artwork copyright 2020 by Bonnie Matthews All rights reserved. No part of this book may be reproduced in any manner without the express written consent of the publisher, except in the case of brief excerpts in critical reviews or articles. All inquiries should be addressed to Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018. Skyhorse Publishing books may be purchased in bulk at special discounts for sales promotion, corporate gifts, fund-raising, or educational purposes. Special editions can also be created to specifications. For details, contact the Special Sales Department, Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018 or .

Skyhorse and Skyhorse Publishing are registered trademarks of Skyhorse Publishing, Inc., a Delaware corporation. Visit our website at www.skyhorsepublishing.com. 10 9 8 7 6 5 4 3 2 1 Library of Congress Cataloging-in-Publication Data is available on file. Cover design by Daniel Brount Cover photo by Bonnie Matthews Print ISBN: 978-1-5107-4923-8 Ebook ISBN: 978-1-5107-4924-5 Printed in China To Chester C. Platt (18691934) who, on April 3, 1892, invented the ice cream sundae in Ithaca, New York. Contents Introduction More than any other native dish, the ice cream sundae is a reminder of the American genius for invention.

Its like no other dessert in the worlda grand idea that could only be conceived in a place as grand as America. For well over a century, the sundae has been an enduring symbol of our abundance and appetite, our ingenuity, and our never-lost youth. Sundaes are us, and they have been pleasuring our collective senses ever since 1892, when an enterprising soda fountain proprietor in Ithaca, New York, accessorized a scoop of ice cream with sweet syrup and a candied cherry, then named it after the day it was invented. In their assembly, sundaes provide an unrestrained opportunity to express our essential character. They acquire personality not only through their combination of ingredients, but through the history they witness. During the twists and turns our country has taken over the past hundred plus years, ice cream sundaes have been standing by to lift our spirits.

After the 1929 stock market crash, one of the few luxuries average folks could afford was the democratically priced sundae. During World War II, patriotic Victory Sundaes included a Defense Saving Stamp with every purchase, while the Navy commissioned floating ice cream parlors (refrigerated barges with ice cream plants) to boost troop morale. In wartime and in hard times, home refrigerators were stocked with ice creams that, with a dash of imagination, provided the basis for an irresistible sundae. Following the classic model, sundaes are served with scoops of ice cream as the foundation for interplays of sauces or syrups, perhaps the crunch of nuts, and often a cloud of whipped cream and signature cherry. It was Somerset Maugham who wrote Tradition is a guide and not a jailer, and that explains our unremitting playfulness with sundae formulas over the years. In the 1942 Soda Fountain Handbook , a professional program for the soda fountain trade, editor Mal Parks explains If you have an inherent talent for improvisation, your greatest outlet is in the field dealing with sundaes.

With just a few simple syrups and the variety of toppings you have on your soda fountain, you can turn out an exhaustive array of possible combinations. The following pages provide a scholarly glimpse into sundae culturefrom humble, forgotten relics to dishes that have become popular standards. Offered here is a collection of authentic formulas for the assembly of plain and fancy sundaes and the preparation of homemade ice creams and toppings. This tour de force represents a cross section of the discipline, drawing from a range of vintage and contemporary sources to create a definitive catalog of the greatest American ice cream sundaes. But this is more than just a collection of dessert recipes. Think of it as a culinary adventure storywith a cherry on top.

On every page there is a morsel of sociology and a smidgen of history, all in aid of explaining the uniquely Americanness of the sundae. About the Author Michael Turback lives in Ithaca, New York, the birthplace of the ice cream sundae. His very first book, A Month of Sundaes , became a bestseller. A follow-up work, The Banana Split Book , celebrated the 100th anniversary of the dish in Latrobe, Pennsylvania. He has appeared on national TV, making sundaes with Jane Clayson on CBS This Morning , with Charles Grodin on 60 Minutes II , and with Steve Hartman on Assignment America during the CBS Evening News . Michael is a nationally known culinary and mixological historian.

He is obsessed with the craft of the ice cream sundae. About the Photographer Bonnie Matthews is a food photographer, illustrator, and author of The Freekeh Cookbook , Hot & Hip Grilling Secrets , Hot & Hip Healthy Gluten-Free Cooking , The Eat Your Way Healthy at Trader Joes Cookbook , and The Healthy 5-Ingredient Air Fryer Cookbook . She has photographed numerous cookbooks in The New York Times bestselling Fix-It and Forget-It series including Fix-It and Forget-It Holiday Favorites and Fix-It and Forget-It Healthy Slow Cooker Cookbook, among others. When Bonnie is not creating recipes or photographing food, shes drawing and painting for childrens books and magazines. Shes illustrated twenty-five books for children, including the award-winning What to Do series. In her spare time, she escapes to tiny islands and snorkels to get inspiration for the characters she draws.

She lives in Costa Mesa, California.