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Van Leeuwen Artisan Ice Cream Book by [Olga  Massov]

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Van Leeuwen Artisan Ice Cream Book Kindle Edition

4.6 out of 5 stars 158 ratings

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Product description


The flavors created by Van Leeuwen are what you d expect from a Willy Wonka ice cream factory --if it were in Brooklyn. (Marie Claire)<br ><br > If you can t get to France yet yearn for some homemade frozen goodness, pick up Van Leeuwen Artisan Ice Cream. (Los Angeles Magazine)

The founders of Van Leeuwen Artisan Ice Cream chart their course from a humble pair of food trucks to a thriving business with several stores on both coasts. The secret to their success? Really good ice cream... (Publishers Weekly) --0062329588

For those who will never consider making vegan ice creams, or are not up for a bit of project cooking, there are 90 other inventive recipes to choose from. But it s the 10 cream-free variations that make this cookbook rise to the top. (New York Times) --0062329588 --This text refers to the hardcover edition.

From the Back Cover

In the summer of 2008 the Van Leeuwen team rolled out their first two yellow ice cream trucks in New York City. Now, with over seven years of ice cream making under their belts, Laura, Ben, and Pete are delighted to share their recipes and stories with you.

With an emphasis on traditional practices and artisanal ingredients, Van Leeuwen Artisan Ice Cream will teach you how to make these delicious scoops at home and give you the foundation to create any flavor your heart desires.

--This text refers to the hardcover edition.

Product details

  • ASIN ‏ : ‎ B00S58E8GG
  • Publisher ‏ : ‎ Ecco (16 June 2015)
  • Language ‏ : ‎ English
  • File size ‏ : ‎ 39984 KB
  • Text-to-Speech ‏ : ‎ Enabled
  • Screen Reader ‏ : ‎ Supported
  • Enhanced typesetting ‏ : ‎ Enabled
  • X-Ray ‏ : ‎ Enabled
  • Word Wise ‏ : ‎ Enabled
  • Print length ‏ : ‎ 255 pages
  • Customer Reviews:
    4.6 out of 5 stars 158 ratings

About the author

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Olga Massov is a food writer and cookbook author. Most recently, she edited cookbooks at Phaidon Press, and as of November 2017, she is back to cookbook collaboration and other freelance work. In her past life, she worked in finance.

Olga was born in Russia, grew up in Boston, and now lives in Brooklyn with her husband, Andrew Freedman, a journalist, and their toddler, Avi, and linebacker-sized tabby, Forrest.

She likes strong coffee; horizontal stripes; mid-century modern design; austere beaches of the Northeast; and her LLBean boots. She likes to eat (among many things): Wellfleet oysters, wild Maine blueberries, pickles, herring, all things potato, brisket, cabbage, tacos, and ice cream. She prefers wine to cocktails; beer to bubbly; and bourbon to vodka.


Season With Authority – with Chef Marc Murphy (HMH, Spring 2015)

The Van Leeuwen Artisan Ice Cream Cookbook – with Laura O’Neill, Ben Van Leeuwen, and Peter Van Leeuwen (Ecco, Spring 2015)

Marc Forgione: Recipes and Stories from the Acclaimed Chef and Restaurant with Iron Chef Marc Forgione (HMH, Spring 2014)

The Kimchi Cookbook with Lauryn Chun (Ten Speed Press, Fall 2012)


Fall 2015

Toast by Raquel Pelzel

Mexico From the Inside Out by Enrique Olvera

Tacopedia by Deborah Holtz and Juan Carlos Mena

Spring 2016

Studio Olafur Eliasson: The Kitchen by Olafur Eliasson

Food &amp; Beer by Daniel Burns and Jeppe Jarnit-Bjergs&oslash; with Joshua David Stein

Fall 2016

Central by Virgilio Mart&iacute;nez with Nicholas Gill

Regarding Cocktails by Sasha Petraske with Georgette Moger-Petraske

Spring 2017

Where Bartenders Drink by Adrienne Stillman

On Vegetables by Jeremy Fox with Noah Galuten

Vegan: The Cookbook by Jean-Christian Jury

Fall 2017

Borag&oacute; by Rodolfo Guzm&aacute;n

America: The Cookbook by Gabrielle Langholtz

Elizabeth Street Caf&eacute; with Tom Moorman and Larry McGuire with Julia Turshen

Where to Drink Coffee by Liz Clayton and Avidan Ross

Spring 2018

Japan: The Cookbook by Nancy Singleton Hachisu

Aska by Fredrik Berselius


My work has appeared in the Wall Street Journal, New York Times (photography and food styling), Patch, Serious Eats, New York Magazine (digital), My Jewish Learning, the Cooking Channel, and Kitchn.


The Food Seen, Heritage Radio, September 2013

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4.6 out of 5 stars
4.6 out of 5
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5.0 out of 5 stars É pura inspiração!!!
Reviewed in Brazil on 16 October 2018
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5.0 out of 5 stars Great Flavor Combinations
Reviewed in Canada on 7 August 2015
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Otto Morales
5.0 out of 5 stars Love it!
Reviewed in Canada on 26 November 2019
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Diane Edwards
5.0 out of 5 stars Five Stars
Reviewed in Canada on 24 August 2016
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K. D.
2.0 out of 5 stars A Disappointing Cookbook
Reviewed in the United States on 21 August 2015
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260 people found this helpful
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