Perfectly Simple Ice Cream

“As an avid connoisseur of ice cream and sherbet (aren’t we all?), I’ve long been a fan of Anthony and Mary Jo’s frozen creations. This book is sure to be not only a hit, but heavily used in my own home kitchen.” – Art Pollard, Founder and Chocolate Maker, Amano“Pastry chefs Anthony Tassinello and Mary Jo Thoresen have decades of experience creating and thinking about the desserts we serve at the restaurant. Everything in this book has their expansive and exhaustive knowledge behind it.” – Alice Waters, owner of Chez Panisse“Place some rich organic cream and a little sugar in a saucepan. Temper some farm-fresh egg yolks, add a few slices of creativity, a dash of brilliance, a pinch of fun, and blend it all together. You’ll end up with one of the most inspiring and sumptuous dessert cookbooks that I’ve seen in a long time! Mary Jo Thoresen and Anthony Tassinello, two Chez Panisse veterans, have triumphed with this new ice cream cookbook.” – Joanne Weir, James Beard Award-winning author

Anthony Tassinello has spent the last two decades cooking at Chez Panisse Restaurant in Berkeley, California. His passion for wood-fired cookery, baking, pastry, and cocktail culture keeps him busy all four seasons. He has foraged for wild mushrooms from Oregon to Italy, and was the foraging guide for Michael Pollan in The Omnivore’s Dilemma. Anthony’s work has appeared in the New York Times Magazine, SF Magazine, The Huffington Post, NPR, and numerous cookbooks. He lives in Northern California with his girlfriend Frances, her son Bruno, and their orange cat, Rooney.