Penny Ice Creamery

 

For our spring 2011 Trusted Source Program we asked the scrumptious Penny Ice Creamery to recommend some of their favorite culinary books.

The Penny Ice Creamery is the only ice cream shop in Santa Cruz making delicious ice cream completely from scratch in house. Their rotating selection of flavors feature local, seasonal, and organic ingredients served fresh daily. They are located just around the corner from Bookshop, at 913 Cedar Street. 

The Penny Ice Creamery is the result of Chef Kendra L. Baker and business partner Zachary E. Davis' combined efforts and passion for food. Together they cultivate a unique opportunity, inviting the community to take a look behind the scenes into their daily production. The open kitchen and showcased production room allow everyone to see what goes into making their delicious treats.

Visit thepennyicecreamery.com for more information

Kendra Baker, co-owner of The Penny Ice Creamery, recommends: 

The Perfect Scoop
by David Lebovitz
TEN SPEED PRESS

David Lebowitz is known in the industry to have a bit of an obsession with ice cream (which I totally can’t relate to… haha!) The way his passion shines through in The Perfect Scoop really captures the magic of ice cream making. In my experience the three elements vital to creating this magic are the story, the exploration of flavor, and the technique. The way David embraces these elements are what makes this one of the best ice cream books out there, and a great resource for the home ice cream maker. In The Perfect Scoop, David blurs the lines between story and teachings with his anecdotal augmentation of each recipe.  He encourages the idea of ice cream as a vehicle to experience flavor, and suggests ingredients that are unusual yet accessible. Above all, his explanations of ice cream making method and technique are clear and detailed (especially in the custard description). If you want to start making ice cream, you couldn’t find a better place to start.
So get to it --there are endless possibilities when it comes to ice cream. And if you need me, I’ll be around the corner at The Penny.

Tartine
by Elisabeth Prueitt & Chad Robertson
CHRONICLE BOOKS

Luck was on my side the day I dropped off my resume at the best bakery in the United States, Tartine. Working with James Beard Award winners Liz and Chad was an incredible and formative experience for me. The encouragement and experience I gained, and the lessons I learned, during my two years with the Tartine family, without a doubt helped to make me the chef I am today. While not everyone will get this same opportunity, I would say that the Tartine cookbook and Bread book are fortunate substitutions. These books will give you a great glimpse into the amazing pastries and bread that they are making at their shop. Both books have an insightful teaching narrative chock full of inspiration, lessons to live by, and numerous valuable techniques (not to mention stellar photos.) Through their dedication to simplicity, quality, and keen sensibility, Liz and Chad achieve what stumps most chefs and home bakers alike. Enjoy these books like I have… cover to cover, over and over and over.
P.S. These truly are the recipes of Tartine.

Mes Confitures: The Jams and Jellies of Christine Ferber
by Christine Ferber
MICHIGAN STATE UNIVERSITY PRESS 

My first introduction to Christine Ferber and her wonderful book was working at No. 9 Park, in Boston. The pastry chef at the time, Kristen D. Murray, had attended an all women’s cooking event in NYC where Christine Ferber dazzled the female chefs with her captivating attention to detail, her whimsical expressions of flavor, and her understanding and respect for her craft. The impression she cast was such that Kristen’s buzz and energy upon return to No. 9 was so contagious, I found myself devouring a copy of Mes Confitures before I knew it. In just a few introductory pages, Mes Confitures opened the door to my curiosity for jam making. I was hooked by the simple poetic nature of preserving, and the sense of industrious purpose that accompanies the work of capturing the essence of a seasons’ bounty for later enjoyment.  The Mes Confitures philosophy is you don’t need much to make great jam; just ripe fresh fruit, patience, and an attentive eye. I love Ferber’s mentoring voice as she encourages you to develop and refine your own way. While I feel her creations lean to the sweet side, her flavor combinations, technique and overall style resonate strongly with me. Christine Ferber is known as the “Fairy Godmother of Jams and Jellies,” and with good reason.
P.S. Check out Ferber’s technique for sterilizing and filling her jars… I suggest giving this a try as it is an amazing alternative to all of the boiling and pressure canners.

Culinary Artistry
by Andrew Dornenburg & Karen Page 
WILEY

I can’t believe my good fortune in happening upon this book so early in my career (before culinary school even). I think I actually bought it at Book Shop Santa Cruz, and it remains with me to this day. Culinary Artistry encourages the reader to embrace cooking as an art form. It gently guided me away from recipes, and gave me confidence in developing dishes through instinct and thoughtful composition. The ingredient lists and collection of menus are amazing resources, and a wonderful staring point to begin the exploration and development of personal culinary style. Each day as I reflect on the experience of our customers at The Penny, I gain new respect for Dornenburg and Page who profoundly understand the intricacies of creating a cohesive gastronomic adventure. What is that saying? “God is in the details.”

Chez Panisse Fruit and Chez Panisse Vegetable
by Alice Waters
WILLIAM MORROW COOKBOOKS

Living in here in Santa Cruz, I sometimes have to pinch myself to be convinced that all the amazing agricultural resources available are real. It makes my commitment to eating and cooking with the bounty of the seasons and sourcing my fruits and vegetables as locally as possible that much easier. This way of engaging with food is not a new concept, and Chef Alice Waters with her restaurant Chez Panisse in Berkeley is a (perhaps the) founder of the modern farm to table movement now at the heart of a wider food renaissance. The Chez Panisse Fruit and Vegetable books, anthologies of local agriculture, reflect Waters’ years of experience and understanding of the beautiful ways our regional bounty is brought to the table. These books not only give the history of many fruits and vegetables, they discuss when you will find them in the local market place, and offer an array of remarkable recipes utilizing them.

The Penny Ice Creamery

 
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