The Soda Fountain

The Soda Fountain

Floats, Sundaes, Egg Creams & More--flavors and Traditions of An American Original

Book - 2014
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A collection of 70 recipes celebrating the history and stories of the classic American soda fountain from one of the most-celebrated revival soda fountains in the country, Brooklyn Farmacy.
     A century ago, soda fountains on almost every Main Street in America served as the heart of the community, where folks shared sundaes, sodas, ice cream floats, and the news of the day. A quintessentially American institution, the soda fountain still speaks of a bygone era of innocence and ease. When Brooklyn Farmacy & Soda Fountain opened its doors in 2010, it launched a revival of this great American original, capturing the hearts of a new generation.
    Featuring abundant full-color photography and vintage illustrations and advertisements, The Soda Fountain explores a rich history--from the origins of seltzer in the nineteenth century, through the transformation of soda during Prohibition and the Depression years, right up to today's fountain renaissance. Featured recipes range from classics like the Purple Cow and Cherry Lime Rickey to contemporary innovations that have made Brooklyn Farmacy famous, like The Sundae of Broken Dreams (topped with caramel sauce and broken pretzel bits) and Makin' Whoopie! Sundae (with hot fudge and mini chocolate whoopie cakes). 
     Recreating beloved treats like egg creams and milkshakes with local, seasonal, and artisanal ingredients, Gia Giasullo and Peter Freeman, the sibling cofounders of Brooklyn Farmacy & Soda Fountain, teach you how to resurrect the proud American soda fountain tradition at your own kitchen counter. With its fascinating anecdotes, mouth-watering pictures and easy-to-follow steps,this nostalgic cookbook proves that the soda fountain is a culinary and cultural institution that continues to delight.
Publisher: Berkeley : Ten Speed Press, [2014]
Edition: First edition
ISBN: 9781607744849
1607744848
Branch Call Number: 641.86 GIASULLO
Characteristics: 217 pages : illustrations (some color) ; 24 cm
Additional Contributors: Freeman, Peter (Chef)

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