Amy Ettinger. (2017). Sweet Spot: An Ice Cream Binge Across America. Penguin Publishing Group.

Amy Ettinger. 2017. Sweet Spot: An Ice Cream Binge Across America. Penguin Publishing Group.

Amy Ettinger, Sweet Spot: An Ice Cream Binge Across America. Penguin Publishing Group, 2017.

Amy Ettinger. Sweet Spot: An Ice Cream Binge Across America. Penguin Publishing Group, 2017.

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2. • value: journalist
3. • value: Biography
4. • value: Cook Book
5. • value: Food
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28. • value: frozen yogurt
29. • value: ice cream sandwich
30. • value: ice cream shop
31. • value: ice cream truck
32. • value: American history books
33. • value: stocking stuffers
34. • value: foodie gifts
35. • value: American road trip
36. • value: white elephant gifts
37. • value: ice cream recipe book
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Sweet Spot

fullDescription

A journalist channels her ice-cream obsession, scouring the United States for the best artisanal brands and delving into the surprising history of ice cream and frozen treats in America.
 
For Amy Ettinger, ice cream is not just a delicious snack but a circumstance and a time of year—frozen forever in memory. As the youngest child and only girl, ice cream embodied unstructured summers, freedom from the tyranny of her classmates, and a comforting escape from her chaotic, demanding family.
 
Now as an adult and journalist, her love of ice cream has led to a fascinating journey to understand ice cream’s evolution and enduring power, complete with insight into the surprising history behind America’s early obsession with ice cream and her experience in an immersive ice-cream boot camp to learn from the masters. From a visit to the one place in the United States that makes real frozen custard in a mammoth machine known as the Iron Lung, to the vicious competition among small ice-cream makers and the turf wars among ice-cream trucks, to extreme flavors like foie gras and oyster, Ettinger encounters larger-than-life characters and uncovers what’s really behind America’s favorite frozen treats.
 
Sweet Spot is a fun and spirited exploration of a treat Americans can’t get enough of—one that transports us back to our childhoods and will have you walking to the nearest shop for a cone.

reviews

1. • premium: True
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   • content:

     May 1, 2017
     Essayist Ettinger's affection for ice cream takes her across the country in a search for variations on her favorite food.The author, who attributes her interest to the "immense tubs of generic-brand ice cream" her father dragged home in compensation for other lacks in the family, now describes herself as an "ice cream snob." She has taught herself to make ice cream and includes relatively esoteric recipes at the end of many of the chapters, though readers interested in duplicating her efforts might be wise to first read her chapter about the difficulty of manufacturing her chosen delight. Ettinger enrolled in the short version of "the world's most famous ice cream making class" at Penn State University, where she faced the dilemma of whether to spit out samples or not and learned more than she wanted to know about listeria. More than anything, the Santa Cruz-based author traveled, sampling frozen custard in Milwaukee and getting carjacked in the process; riding along in a Brooklyn ice cream truck and learning about the vicious territory disputes for such trucks in New York; and even, to her own disgust, investigating her nemesis, frozen yogurt, which tries "so unsuccessfully to imitate the whipped fatty creaminess of my childhood obsession." Along the way, she makes the questionable case that "ice cream is more like a drug than any other food," and she works up a certain amount of indignation about how many ice cream makers, even allegedly artisan operations, use commercial ice cream base rather than manufacturing their own. But for the most part, she keeps her tone light, concentrating on the pleasures of Brown Butter Spiced Pumpkin Seed gelato, "like a studly hazelnut gigolo." Best consumed in small portions, Ettinger's book will be a vicarious treat for fellow addicts.

     COPYRIGHT(2017) Kirkus Reviews, ALL RIGHTS RESERVED.

2. • premium: True
   • source:
   • content:

     May 15, 2017
     

     In this breezy part memoir, part frozen-treat homage, journalist Ettinger takes readers on a tour of some of her favorite ice cream memories. Starting with a childhood steeped in family-sized pails through a gradual upscaling of her taste buds from Ben and Jerry's all the way up to artisanal hand-crafted gelato, she researches various styles and techniques, all the while stocking her freezer with pints. Interviewing numerous ice cream makers, including Jerry himself, she tries out numerous varieties, including some made with bugs. This journey takes Ettinger from Frusen Gladje to Carvel's, Kopps and Culver's, through the frozen yogurt craze (remember TCBY), with stops at freezer cases, scoop shops, and ice cream trucks along the way. Bits of corporate history are interwoven with stories of her family and her own obsession with chilly sweet goodness. She even includes a few recipes for readers to try out themselves. VERDICT A light, fun read for those who want some ice cream history along with their sundae. Recommended for public libraries.--Susan Hurst, Miami Univ. Libs., Oxford, OH

     Copyright 2017 Library Journal, LLC Used with permission.

popularity

180

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A journalist channels her ice-cream obsession, scouring the United States for the best artisanal brands and delving into the surprising history of ice cream and frozen treats in America.
 
For Amy Ettinger, ice cream is not just a delicious snack but a circumstance and a time of year—frozen forever in memory. As the youngest child and only girl, ice cream embodied unstructured summers, freedom from the tyranny of her classmates, and a comforting escape from her chaotic, demanding family.
 
Now as an adult and journalist, her love of ice cream has led to a fascinating journey to understand ice cream’s evolution and enduring power, complete with insight into the surprising history behind America’s early obsession with ice cream and her experience in an immersive ice-cream boot camp to learn from the masters. From a visit to the one place in the United States that makes real frozen custard in a mammoth machine known as the Iron...

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