Book Fitting: In Which a Librarian Tries On a Book
I just got back from a vacation to Tennessee, where I quickly realized that my translucent skin and aversion to shorts (I like my thigh skin to stay on my thighs, not left behind on chairs and benches thankyouverymuch) were no match for the 105 degree heat. In Nashville, we ducked into air-conditioned bars and marveled at the talented songwriters performing (and also their ability to wear jeans in “this heat”) while our toddler plunged his grimy hands into all of the water glasses to pull out ice. We played “Who’s going to suggest going back to the hotel first?” and then played “Watch Food Network and sweat” back in our room.
Eventually, the troops needed rallying and that came in the form of a popsicle shop called Las Paletas. Our group of three and kiddo ate seven popsicles in the space of about 15 minutes. My favorite was, seriously, Corn. But we also enjoyed Chocolate Chili and Avocado and Key Lime and others that I forget because we delirious from our popsicle nirvana.
I’ve been dreaming about dreamy frozen treats ever since, so I was delighted to find Cesar and Nadia Roden’s Ice Pops!: 50 Delicious Fresh and Fabulous Icy Treats leaning on our shelves like some cool coconut-dipped hand on my shoulder saying, “Hello, friend.”
The Rodens started their own popsicle business, now called Ice Kitchen, and not only share their inspired recipes, but also special techniques like how to get your popsicle to look like a sprig of mint is floating inside it or how to dip your popsicle in alcohol, not in a I-wonder-how-this-grape-freezy-ice-would-taste-after-dipping-in-my-beer way, but in a classy clementine and white wine or grapefruit and Campari way. How hip are you going to be serving Mojito pops as your signature cocktail? I’ll come.
The recipes range from simple Orange & Lemon to the inventive Cereal Milk (popsicles for breakfast!!) or the Beet and Sour Cream Pop you can see reprinted from the book on Food Republic (popsicles as appetizers!!!).
The book is artful, easy to follow, without complicated equipment and ingredients, and with 50 totally different recipes (and no phoning-it-in, try this one recipe five ways bunk), you could easily be tempted to keep this book out past it’s due date. You can renew it. Just don’t drool on it.
See more of our collection of books on frozen desserts including those for the Paleo and dairy-free and spend the rest of your summer staying cool and looking as cool as you can with a popsicle mustache.
Read more about Cesar and Ice Kitchen here.