A
passionate ice cream lover explores the history, business, science and sheer
deliciousness of American ice cream culture.
Journalist Amy
Ettinger dishes up ice cream in Sweet Spot, an adventurous,
thoroughly researched exploration into the U.S. love affair with frozen sweet
treats. Ettinger is a self-proclaimed ice cream connoisseur turned ice cream
snob and addict: "Ice cream is more like a drug than any other food... the
more ice cream you eat, the more you have to eat it to regain that
'high.' " Ettinger consumes ice cream almost daily and stocks between
$15 and $30 worth in her freezer at all times. Her richly entertaining,
easy-to-read narrative is infused with history, recipes and the science behind
what makes for delicious--and sometimes not-so-delicious--flavors. She also
looks at innovators and imitators, and how the ice cream business continues to
evolve.
The philosophy and wisdom of past and present ice cream makers--along with segues into soda shops and fountains, sundaes and floats, ice cream sandwiches, cones, frozen yogurt and the gelato craze--are swirled into Ettinger's tasty quest. What rises to the fore, however, are sections devoted to Ettinger working alongside fellow ice cream aficionados and business people--and her enrolling in "the world's most famous ice cream making class" at Penn State. There, she learned the fascinating ins and outs of pasteurization, flavoring, potential hazards, short cuts and tricks of the trade--both good and bad. Ettinger piles on double and triple scoops of fun information that offers literary deliciousness for ice cream lovers everywhere.
The philosophy and wisdom of past and present ice cream makers--along with segues into soda shops and fountains, sundaes and floats, ice cream sandwiches, cones, frozen yogurt and the gelato craze--are swirled into Ettinger's tasty quest. What rises to the fore, however, are sections devoted to Ettinger working alongside fellow ice cream aficionados and business people--and her enrolling in "the world's most famous ice cream making class" at Penn State. There, she learned the fascinating ins and outs of pasteurization, flavoring, potential hazards, short cuts and tricks of the trade--both good and bad. Ettinger piles on double and triple scoops of fun information that offers literary deliciousness for ice cream lovers everywhere.
Dutton, $26.00 Hardcover, 9781101984192, 320
pages
Publication Date: May 9, 2017
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NOTE: This review is a reprint and is being
posted with the permission of Shelf Awareness. To read this review on Shelf
Awareness: Reader's Edition (June 27, 2017), link HERE
