The Soda Fountain by Gia Giasullo and Peter Freeman.
I got this for my sisters birthday , today so that it could go with her 1950's theme! I was thrilled with it right away. In fact we are making several recipes to go with the Soda fountain portion of the theme. ( pictures to follow)! Since I love history I was overjoyed with the well written chapters before the mouth watering recipes! I want to make every recipe. Recreating beloved treats like egg creams and milkshakes with local, seasonal, and artisanal ingredients has never been easier than with this well laid out book!
This book just came out this year in may so get your copy today !This cookbook incorporates beautiful pictures, delicious recipes, and an intriguing history of where the American soda fountain originated from and how it has evolved over the decades. This book enables us to step back into bygone years.
I would highly recommend this book with over 70 recipes! Inside the book you will find these chapters
1: The Soda Fountain Comes from Rx
2: A Golden Age
3: Prohibition and the Jazz Age Fountain
4: Stars and Stripes (and Soda) Forever
6: Getting Started
7: Syrups & Sodas
13: Baked Goods
about the team
indexis the recipes. Try this syrup recipe to get you wishing for more!
You don’t have to wait for raspberry season to make this syrup. Frozen raspberries are easy to find and make as tasty a syrup as fresh raspberries do. The resulting syrup is a ruby-hued beauty that mixes well with lots of other syrup flavors. Try it in combination with lemon, lime, or pineapple. This syrup is featured in the Princess float (page 90).
2 pints fresh raspberries, or
24 ounces frozen raspberries
2 cups (16 ounces) cane sugar, or more depending on the tartness of the berries
5 teaspoons freshly squeezed lemon juice
11⁄4 cups (10 ounces) water
1 tablespoon honey
Put the raspberries and sugar in a saucepan. Stir briskly, mashing a few raspberries in the process. Cover and let sit at room temperature for 30 minutes. Add the lemon juice and water and bring to a boil over medium heat, stirring occasionally. Decrease the heat and simmer, uncovered, for 5 minutes. Remove from the heat and stir in the honey.Place a fine-mesh strainer over a bowl and pour the berry mixture into it in manageable batches, using a wooden spoon to mash the mixture against the mesh of the strainer. Discard the seedy mash that remains in the strainer. Let the syrup cool to room temperature and chill before using.
Store the syrup in covered glass jars or plastic containers in the refrigerator for up to 2 weeks. The syrup may also be frozen in plastic containers for up to 3 months. If frozen, allow to thaw in the refrigerator overnight before using.
To make a raspberry soda, fill a 12-ounce glass halfway with ice, add 1⁄4 cup (2 ounces) of Raspberry Syrup, top with seltzer, and stir gently with a soda spoon to combine.
Get your book today!I received this book for free from Blogging for Books for this review.