La GrottaICE CREAMS AND SORBETS
More than 75 recipes for fruit-forward ice creams, sorbets, and granitas–all made with fresh, natural, minimally processed ingredients–and 85 photographs in a bold, stunning design, from the creator of the beloved London-based brand, La Grotta Ices.
Craft ice creams are all the rage, with new indie producers breaking the rules by creating very unusual, exceptionally delicious flavor combinations. La Grotta Ices is changing our expectations when it comes to these cravable cold treats. The 47 ice creams and 28 sorbets and grantitas are fruit-focused–the best produce goes into the ice cream and sorbet bases to ensure the purest taste of the fruit shines through. And when combined with unexpected herbs and other mix-ins, the results are eye-opening: Rhubarb and Angelica; Guava and Lemon Leaf; White Grapefruit and Pale Ale; Tomato and White Peach; Raspberry and Sage; Chocolate and Caper. The recipes in La Grotta will utterly surprise and inspire home cooks to explore homemade ice cream in bold new ways.
Kitty Travers is the founder of La Grotta Ices, a small creative ice cream company based in London. Named by Fergus Henderson as one of his 10 picks for chefs of the future in Coco: 10 World-Leading Masters Choose 100 Contemporary Chefs, she also teaches how to make ice cream at the School of Artisan Food in England.
“Too often, ice cream is forgotten in the conversation about seasonal and sustainable cooking. Kitty Travers reminds us of the importance of both in her beautiful exploration of ice creams, sorbets, and gelatos.” —Alice Waters
“Kitty is an eccentric in the positive senses thank goodness that chefs like her have the urge to experiment, making the most of food’s lovely mingling of science and art.” —Fergus Henderson, chef and author, Coco: 10 World-Leading Masters Choose 100 Contemporary Chefs
“Ice cream is easy to love, but no one is as deeply consumed with this frozen treat as Kitty Travers, who takes you along for the ride as she recounts her far-flung ice cream journeys. Her contagious enthusiasm for creative flavor combos will have you, too, churning ice cream infused with nectarines and tarragon or apples and bay leaves—and very likely plotting a visit to her laboratorio in southeast London, where all the magic happens.” —Katie Parla
“Fueled by a well-traveled palate and the desire to pluck fruit from any available source along the way, Kitty has provided us with rich stories and unique recipes in this book. There is also a lot of good advice on procuring and working with peak produce, a topic dear to my heart.” —Meredith Kurtzman
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