PRLog (Press Release) -
Aug. 31, 2012 - Labor Day is the legacy of long struggle for working people striving not only for recognition and respect for their tireless efforts throughout the year, but also for a moment of respite, rest, and relaxation. This Labor Day weekend, kick back, celebrate the end of summer, and enjoy the fruits of your year’s labors with a couple of divine, fruity, frozen treats from “A Month of Sundaes” by Michael Turback, now available as an eBook for $6.98 (
http://www.redrockpress.com/delicious.html#moresundaes).
“A Month of Sundaes” is the ice cream and sundae-lover’
s bible, recounting the American history of the cold concoctions from inception to present-day. Along the way, author Michael Turback presents more than a hundred recipes for ice-cream sundaes, sauces, and other goodies (like oreo-brownies)
. The currently-available updated version of the book also includes a list of the 500 greatest sundae spots across the country as well as dozens and dozens of their recipes.
Take it from the “Sundae-king”
himself, there’s simply no better way to celebrate the fruits of your labor this year than by piling peaches, bananas, pineapple chunks, or your other favorite fruits sky-high in a sundae goblet, drenching them in the sauces of your choosing, and topping them with a cherry. For more information and additional recipes, or to order the print or eBook, contact Red Rock Press at 212-362-8304 (or Daniel@RedRockPress.com)
, or look up this marvelous work online at Amazon.com, BN.com, or http://www.redrockpress.com/
delicious.html#
moresundaes.
"To get the scoop, get your hands on this book."
— Los Angeles Daily News
"As good as an ice cream sundae rippling with toppings."
— CBS Early Show
"Sweet and breezy, ice cream lovers will lick their way through this book
— NBC
Pina Colada Sundae
Dip 4 large scoops of vanilla ice cream into a wide shell. Surround the ice cream with round slices of banana and bite-size chunks of fresh pineapple. Garnish with whipped cream and place a maraschino cherry at the top. Serve with an urn of hot fudge and sauce and two vanilla wafers.
-Margie’s Candies, Chicago, Illinois
Peach Melba Sundae
Dip 3 large scoops of vanilla ice cream into a tall sundae goblet and cover with Melba sauce. Add fresh sliced peaches, garnish with whipped cream, and place a maraschino cherry at the top.
Melba Sauce: You’ll need 1 cup of fresh raspberries and ¼ cup of sugar. Force the raspberries through a sieve fine enough to hold back the seeds. Place into a saucepan, add sugar and cook over moderate heat for 10 minutes, or long enough to make a heavy syrup. Serve cold.
-Antoine’s, New Orleans, Louisiana
Photo:
http://www.prlog.org/11962046/1
