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The Soda Fountain: Floats, Sundaes, Egg Creams & More--Stories and Flavors of an American Original

by Gia Giasullo , Peter Freeman , Brooklyn Farmacy and Soda Fountain , Elizabeth Kiem , Michael Harlan Turkell

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The Soda Fountain: Floats, Sundaes, Egg Creams & More--Stories and Flavors of an American Original
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Overview

Overview

The Soda Fountain: Floats, Sundaes, Egg Creams & More--Stories and Flavors of an American Original by Gia Giasullo, Peter Freeman, Brooklyn Farmacy and Soda Fountain, Elizabeth Kiem

A collection of 70 recipes celebrating the history and stories of the classic American soda fountain from one of the most-celebrated revival soda fountains in the country, Brooklyn Farmacy.
     A century ago, soda fountains on almost every Main Street in America served as the heart of the community, where folks shared sundaes, sodas, ice cream floats, and the news of the day. A quintessentially American institution, the soda fountain still speaks of a bygone era of innocence and ease. When Brooklyn Farmacy & Soda Fountain opened its doors in 2010, it launched a revival of this great American original, capturing the hearts of a new generation.
    Featuring abundant full-color photography and vintage illustrations and advertisements, The Soda Fountain explores a rich history—from the origins of seltzer in the nineteenth century, through the transformation of soda during Prohibition and the Depression years, right up to today’s fountain renaissance. Featured recipes range from classics like the Purple Cow and Cherry Lime Rickey to contemporary innovations that have made Brooklyn Farmacy famous, like The Sundae of Broken Dreams (topped with caramel sauce and broken pretzel bits) and Makin’ Whoopie! Sundae (with hot fudge and mini chocolate whoopie cakes). 
     Recreating beloved treats like egg creams and milkshakes with local, seasonal, and artisanal ingredients, Gia Giasullo and Peter Freeman, the sibling cofounders of Brooklyn Farmacy & Soda Fountain, teach you how to resurrect the proud American soda fountain tradition at your own kitchen counter. With its fascinating anecdotes, mouth-watering pictures and easy-to-follow steps,this nostalgic cookbook proves that the soda fountain is a culinary and cultural institution that continues to delight.

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Product Details
ISBN-13:
9781607744856
9781607744856
Publisher:
Potter/TenSpeed/Harmony
Potter/TenSpeed/Harmony
Publication date:
05/06/2014
Sold by:
Random House
Format:
NOOK Book
Pages:
224
224
File size:
19 MB
Note:
This product may take a few minutes to download.
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About the Author

About the Author

PETER FREEMAN (aka Head Jerk) is the cofounder of Brooklyn Farmacy & Soda Fountain. His degree in sociology and his love of egg creams led him to the perfect career: as a soda jerk in his own soda fountain. He lives happily above Brooklyn Farmacy & Soda Fountain with his cat, Mr. Pickles.

GIA GIASULLO (aka Big Sister) is the cofounder and creative director of Brooklyn Farmacy & Soda Fountain. She is the daughter of a Greenwich Village shopkeeper, and it is no surprise to her that after spending twenty-plus years practicing graphic design she is now runs a corner store in Brooklyn. She and her family live happily above Brooklyn Farmacy & Soda Fountain.
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Read an Excerpt

Read an Excerpt

Raspberry Syrup
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.

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Table of Contents

Table of Contents

The Stories
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 chapter five5

The Recipes   
6: Getting Started
7: Syrups & Sodas
8: Floats
9: Egg 
10: Sundaes
11: Milkshakes
12: Toppings
13: Baked Goods

resources bibliography about the team acknowledgments index

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Editorial Reviews

Editorial Reviews

★ 05/15/2014
Traditional treats get a 21st-century twist in this debut from Freeman and his sister Giasullo, owners of Brooklyn Farmacy & Soda Fountain. After five chapters of substantial beverage and business history, the authors share recipes for soda syrups; floats and egg creams that combine syrup, seltzer, and store-bought ice cream; sundaes that incorporate homemade toppings; and baked goods. Using the very precise tool and resource recommendations, readers can easily re-create Brooklyn Farmacy favorites down to the exact glass, straw, and scoop. VERDICT A perfect summer cookbook filled with classic recipes you'll want to dig right into.

Library Journal
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Customer Reviews (2)
Stop 6!!!!!
CLUE 1. Am I off track now or what?!!?!!!
- Anonymous
June 30, 2014
- Anonymous
August 11, 2014
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