Monday, July 20, 2009

My new book

I hate doing this since it sounds like I am trying to pimp my new book, "The Modern Cafe", but I was just very excited to see it available for pre-order on Amazon today... so just give me a break! It's like having a baby... kind of.
It should be available by December. See details here:
There will be more photos of the items in the book exclusively available on, as well as demo videos and other cool stuff. Just wait till December.


  1. I'm looking forward to this book. I've learned a lot from and completely enjoyed Frozen Desserts so I'm sure this one will be great as well.

    I'm wondering if I could ask you a quick question on a subject Frozen Desserts didn't really go into much. I'm interested in doing some truly savory ice creams (as opposed to traditional ice cream with a savory flavoring agent). Is it possible to get a good mouthfeel in savory ice creams without LN2 or a Paco Jet? Would the right stabilizer blend be enough to make up for the missing sugar?

  2. To my knowledge, when you make a savory ice cream, i.e., low to no sugar, you HAVE to use a pacojet, since the roll of sugar is crucial in ice cream structure. You take it away, you will have giant ice crystals. this is resolved by using the pacojet... or liquid nitrogen. Sorry, but the nature of ice cream is such.

  3. I was afraid that was the case. I was going to attempt to work out Richard Blais' ranch ice cream and then move on to some of my own ideas once I knew what I was doing. LN2 is impossible to get where I live without a very long drive (about 12 hours round trip just in driving time) and a Paco Jet isn't in the budget right now. Oh well, thanks for the information.

  4. Tengo su otro libro de los postres helados y este tamboen lo comprare (: ..... gracias por compartir con nosotros sus grandes ideas culinarias