SCOOP 125 Specialty Ice Creams from the Nation's Best Creameries

"Providence Journal," 5/25/11 "Anyone can follow her recipes and make premium ice cream, gelato and even dairy-free sorbets. By mixing fresh fruit with sugar, milk and a few seasonings, you have your own small-batch homemade ice cream.... In fact, the book is rather current, with stories about great ice cream shops, old and new, across the country. In that way, it serves almost as a travel guide.... In fact, there is very little in the world of ice cream, gelato, sorbet and sherbet not discussed within the pages of Brown's 240-page "Scoop," and all of it will make you crave a cone or a cup."Mariani's Virtual Gourmet Newsletter, Vol IX "I'll sit down for hours with any cookbook Ellen Brown writes--and there are a slew of them--so I pay attention when she turns her focus on what is, let's face it, the world's favorite food. Had this book only been a collection of Brown's recipes it would be well worth the modest price, but this is much more, for Brown has always been an astute culinary historian, and she lovingly describes the background and special qualities of wonderfully ice cream stores all over the USA, from Bassetts in Philadelphia and Herrell's in Northampton, MA (she rightly credits Steve Herrell for creating the artisanal ice cream movement) to Graeter's in Cincinnati and Sweet Republic in Scottsdale, AZ. The recipes are culled from these icons, and Brown makes sure they work for use in the home kitchen.""What makes Brown's book so great (is) making ice cream isn't difficult, it simply requires more focused attention than we think to make that revelatory every night scoop. Jenn Garbee, "LA Weekly," May 13""Brown's recipes (Campari grapefruit sorbet, cashew caramel swirl ice cream) aren't exactly complicated, they're more the highly focused types. What's interesting here is that Brown lassoed in and adapted recipes from some pretty stellar ice cream shops around the country, along with plenty of just plain old "good" affairs -- the