Storey Publishing Spring 18 Catalog
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<strong>18</strong><br />
SPRING 20<strong>18</strong><br />
NEW RELEASES<br />
The secrets to making light and<br />
creamy frozen yogurt at home<br />
••<br />
A new favorite dessert and a fast-growing<br />
industry, with popular frozen yogurt retail shops<br />
and an increasing claim on grocery freezer space<br />
••<br />
106 recipes, including 56 flavor combinations<br />
and 50 ways to make frozen yogurt sandwiches,<br />
pies, cakes, cupcakes, bonbons, and other treats<br />
••<br />
Made with a base of Greek yogurt for frozen<br />
desserts that are low-fat, low-sugar, and probiotic<br />
Chocolate Malted Bomb features layers of chocolate,<br />
chocolate malted, and strawberry frozen yogurt, all<br />
topped with chocolate malt balls.<br />
MAY 20<strong>18</strong><br />
176 pages; 7 x 9<br />
Full-color<br />
Paper<br />
$16.95 US / $25.95 CAN / £12.99 UK<br />
ISBN 978-1-61212-880-1; No. 622880<br />
Paperback<br />
Perfectly Creamy Frozen Yogurt<br />
Nicole Weston<br />
Creamy, tangy, tasty, and — best of all — low in fat and sugar, frozen yogurt is<br />
rivaling ice cream as a favorite frozen dessert, with shops and new grocery-store<br />
delights popping up everywhere. Perfectly Creamy Frozen Yogurt shows fans how<br />
easy and inexpensive it is to make the same light and smooth confection at<br />
home using Greek yogurt and a basic ice cream machine. The 56 flavor recipes<br />
range from traditional to artisanal, including black cherry vanilla, toasted coconut,<br />
peach Melba, chai spice, watermelon, maple bacon, chocolate malted, pistachio,<br />
and browned butter pecan.<br />
An additional 50 recipes for treats like Blueberry Sugar Cookie Sandwiches,<br />
Brownie Baked Alaska, Neapolitan Semifreddo, Cinnamon Bun Pops, and Salted<br />
Caramel Swirl Bonbons ensure this is the sweetest guide ever to making and<br />
enjoying frozen yogurt.<br />
BACKLIST HIGHLIGHT<br />
Cast-Iron Cooking<br />
ISBN 978-1-61212-676-0<br />
No. 622676<br />
See page 47<br />
Nicole Weston, a Los Angeles–based pastry chef, food writer, and recipe<br />
developer, is the author of How to Make Ice Cream and Making Vegan Frozen Treats.<br />
Her blog, Baking Bites, was named one of the 50 best food blogs in the world<br />
by the London Times and has been featured in many other publications.
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