The Food Allergy Foodie: White chelsea chai ice cream continued

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Mmm...reading!

Bob Spitz: THE SAUCIER'S APPRENTICE
A good read, with some interesting recipes you'll want to try.
Daniel Boulud: LETTERS TO A YOUNG CHEF
A peak into the kitchen and studying culinary arts. I read this while thinking about attending Le Cordon Bleu in Ottawa. (I may do this someday)
George Monbiot: HEAT
This guy is about social change that will change the planet! Everything is connected, foodies can't remove themselves from the problem of global warming. Pay attention to chapter 10 to learn about the cost of out of season foods, grocery stores and food warehouses.
Giuliano Bugialli: THE FINE ART OF ITALIAN COOKING
I bought this book in Rome in 2005. It has great notes on Italian and French food history and many original recipes.
Michael Pollan: THE OMINIVORE'S DILEMMA
Very interesting and well written book. It will change the way you see your food. I loved the part about sustainable farming.
Peggy Post: EMILY POST'S ETIQUETTE
This book has everything from how to propose a toast, set a table, eat different foods and write dinner party invitations. This was a great birthday gift a few years ago. Thanks mom!

May 29, 2009

White chelsea chai ice cream continued

So I'm waiting and waiting to see if my ice cream will turn out even though I didn't use rock salt. My head is spinning, it may because I am watching my ice cream freezer closely, in anticipation. After 10 minutes I turn off the motor and check the ice cream mixture. I see some freezing around the edges and feel a glimmer of hope. After 20 minutes I check again and I see ice cream!! It worked! Here it is in all its frozen creamy glory. It smells so strongly of the white chelsea chai tea I infused it with. mmmmmm