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People's Pops: 55 Recipes For Ice Pops, Shave Ice, And Boozy Pops From Brooklyn's Coolest Pop Shop (2012)

by Nathalie Jordi(Favorite Author)

3.94 of 5 Votes: 5

ISBN

160774211X (ISBN13: 9781607742111)

languge

English

genre

Food & Cookbooks

publisher

Ten Speed Press

review 1: Each month we'll ask you to make two recipes from a designated cookbook: we'll choose the first recipe and ask you to make it at home; you'll choose the second and bring it to our discussion to share. We'll meet to discuss both recipes and to sample the one you chose. We'll have a potluck of tasty treats! This month's selections are People's Pops by Nathalie Jordi, David Carrell, and Joel Horowitz and Perfect Scoop by David Lebovitz, and our recipe choices are Strawberries & Cream from People's Pops and Strawberry Frozen Yogurt from Perfect Scoop (Feel free to make one or both.) Copies of the books are available at Maze.When:Sunday, June 9, 2013 - 2:00pm to 3:00pmUPDATE: We had a Summer Treat Smackdown between Popsicles and Ice Cream for our June discussion. Even though ... moreThe Perfect Scoop won in the quantity category of number of books checked out and recipes made, People's Pops matched it in the quality category. The Strawberry Cream and Pumpkin Pie with Cream popsicles were both thoroughly enjoyed. Attendees loved the in season strawberries and the unexpected Thanksgiving dessert on a stick. The recipes are well written and clear. Unusual fruit, spice and alcohol pairings work well together. We highly recommend for Popsicle lovers who want to move beyond freezing Hawaiian Punch.
review 2: The authors of “People’s Pops”-Nthalie Jordi, David Carrell, and Joel Horowitz- are the owners of the company by the same name in New York City. They seem a bit like hipsters (I could be wrong, but that’s what they seem like) and because of that they have a very casual way of doing and thinking. All of the recipes that they include are simple and easy. And they all look good. I really enjoyed not only the recipes, but also the little stories that they share throughout.I initially picked up this book because the cover looked good, and lets face it, that’s the most important thing really. I was pleasantly surprised by the easy of reading in the book. The recipes are simple, but they don’t assume that you’re an idiot. The recipes are written and instructions given, so that you can adjust to your own tastes and to the fruit you have available For example, I loved the grape pop, but would love to see a pomegranate pop. But I don’t imagine that they have fresh pomegranates in New York, they are pretty much a southern southwest thing. But their instructions, and the suggestions, make it possible for me to think about what I would need to do to make a pomegranate pop. I think I could totally do it too.Another thing that I really liked about this book and the recipes is that it encourages you to think outside of the box. All of the recipes are sweetened with simple syrup (basically sugar and water) and they encourage the reader to infuse the syrup with all sorts of different herbs and flavorings. As a plus, the syrups also taste good in other applications where you want to sweeten things, like lemonaid.I can’t wait for summer to try out some of these recipes. Specifically I want to try their apricot and salted caramel pop. Apricots grow like crazy around here and there are always some to find. I can’t wait! less

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