Ice Cream Queen
Flavors from Black America's Past, Present, & Future
Seiten
2026
WW Norton & Co (Verlag)
978-0-393-88164-6 (ISBN)
WW Norton & Co (Verlag)
978-0-393-88164-6 (ISBN)
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A celebration of Black culinary history, creativity, and joy—with 100 wildly inventive homemade ice creams, sorbets, and nondairy flavors.
For generations, Black ice cream makers and entrepreneurs have shaped American food culture—yet their stories have been buried deep. With every ice cream flavor Lokelani Alabanza creates, she pays tribute to their legacies, shedding light on Black culinary history.
Her recipes include Parmesan, which dates back to at least the mid-1800s when Alabanza’s ice cream fairy godmother, Sarah Estell, was making it at her ice cream saloon at 89 N. Cherry Street in Nashville; a brightly hued Juneteenth Sorbet made with raspberries, hibiscus, and lime; Gin and Juice, a boozy watermelon favorite; an earthy Sorghum; and a tart Buttermilk Plum.
Designed for home cooks of all skill levels, Ice Cream Queen builds on simple bases for recipes that range from refreshing and fruity to adventurous and decadent. Whether you’re a history buff, dessert lover, or kitchen experimenter, this cookbook offers something entirely new: Ice cream as an act of memory, identity, and Black excellence.
For generations, Black ice cream makers and entrepreneurs have shaped American food culture—yet their stories have been buried deep. With every ice cream flavor Lokelani Alabanza creates, she pays tribute to their legacies, shedding light on Black culinary history.
Her recipes include Parmesan, which dates back to at least the mid-1800s when Alabanza’s ice cream fairy godmother, Sarah Estell, was making it at her ice cream saloon at 89 N. Cherry Street in Nashville; a brightly hued Juneteenth Sorbet made with raspberries, hibiscus, and lime; Gin and Juice, a boozy watermelon favorite; an earthy Sorghum; and a tart Buttermilk Plum.
Designed for home cooks of all skill levels, Ice Cream Queen builds on simple bases for recipes that range from refreshing and fruity to adventurous and decadent. Whether you’re a history buff, dessert lover, or kitchen experimenter, this cookbook offers something entirely new: Ice cream as an act of memory, identity, and Black excellence.
Lokelani Alabanza is a pastry chef who has worked in professional kitchens for more than twenty years. The owner of Saturated, a brand of plant-based ice cream, she lives in Nashville.
| Erscheint lt. Verlag | 16.6.2026 |
|---|---|
| Zusatzinfo | 65 color photographs |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 170 x 240 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| ISBN-10 | 0-393-88164-4 / 0393881644 |
| ISBN-13 | 978-0-393-88164-6 / 9780393881646 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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