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The Ten Most Recent Comments By bookgirl234

From Serious Eats

What's Your Favorite Food Book of All Time and Why?

Consuming Passions: A Food-Obsessed Life by Michael Lee West - she's a great fiction writer and wrote this food memoir that focuses on Southern cooking. Really funny too.

bookgirl234 at 11:29PM on 06/14/07

From Serious Eats

Cook the Book: 'The Perfect Scoop'

Chocolate-vanilla swirl frozen custard in a regular cake cone dipped into that weird chocolate coating that hardens. I think half my appreciation for it is that they dip the ice cream in UPSIDE DOWN! How does it not fall off?

bookgirl234 at 11:22PM on 06/14/07

Responses to Comments by bookgirl234

From Serious Eats

Cook the Book: 'The Perfect Scoop'

Cinnamon Ice Cream with chocolate cake.

cher48603 at 5:46PM on 07/11/08

From Serious Eats

Cook the Book: 'The Perfect Scoop'

Snickers ice cream

justboycrazy at 1:30AM on 08/21/07

From Serious Eats

What's Your Favorite Food Book of All Time and Why?

John Lanchester's THE DEBT TO PLEASURE - part cookbook, part novel, part eccentric philosophical treatise, reminiscent of perhaps the greatest of all books on food, Jean-Anthelme Brillat Savarin's The Physiology of Taste. (Thanks Amazon)

ParisBreakfasts at 6:47PM on 06/19/07

From Serious Eats

Cook the Book: 'The Perfect Scoop'

Chocolate chip cookie dough ice cream over a warm brownie or nice warm chocolate chip cookie. Mmmmmmmmmmmm...

JimB at 7:42AM on 06/18/07

From Serious Eats

Cook the Book: 'The Perfect Scoop'

Cinnamon gelato with bits of dark chocolate!

rideon at 11:52AM on 06/17/07

From Serious Eats

Cook the Book: 'The Perfect Scoop'

White chocolate gelato makes my stomach rumble with happiness. It's even better with a few bits of hazelnut or bittersweet.

beano at 7:37AM on 06/16/07

From Serious Eats

Cook the Book: 'The Perfect Scoop'

Coconut ice cream from the old Gifford's in Washington, DC. Shreddd fresh coconut held together with just a bit of sweet cream vanilla. None better and now a just a sweet nostalgic dream. A close second - chocolate frozen custard from the Polar Bear stands, also in Washington, DC, also long gone.

cookbookchick at 11:58PM on 06/15/07

From Serious Eats

Cook the Book: 'The Perfect Scoop'

Concretes from Ted Drewes Frozen Custard stand in St Louis are completely irresistible! Ditto profiteroles made with the richest homemade ice cream and hot fudge.

elysek at 4:54PM on 06/15/07

From Serious Eats

Cook the Book: 'The Perfect Scoop'

Concretes from Ted Drewes Frozen Custard stand in St Louis are completely irresistible! Ditto profiteroles made with the richest homemade ice cream and hot fudge.

elysek at 4:54PM on 06/15/07

From Serious Eats

Cook the Book: 'The Perfect Scoop'

i'm a mint chip girl! though i am also a big fan of the Wattamelon roll -- does anyone remember that from the good ol' days at friendly's? raspberry and lime (?) sherberts, chocolate chips. I wonder if I'd still like it, or if I'd find it too sweet?

jess in boston at 4:29PM on 06/15/07