Everyday's A Sundae by Collucci
With more than 100 recipes and 50 full-color photographs, Everyday’s A Sundae will take you on frozen foray through the seasons. With a variety of ice creams, sorbets, and fully composed sundaes of all sorts, Everyday’s A Sundae provides reliable recipes that you can mix and match giving you a choose-your-own-ending status to your ice cream mayhem. Satisfy your inner child with flavors like creamsicle and mint cookie, or take a walk on the wild side and try your hand at olive oil ice cream sundae with pound cake and summer plums-all easy to make at home. Everyday’s A Sundae is the must have ice cream anthology for every bookshelf. Forward by Michael Laiskonis. Photography by Battman.
After tackling the fierce world of frying doughnuts with his premiere cookbook, Glazed, Filled, Sugared and Dipped, Cookshop pastry chef Stephen Collucci is giving you the scoop on his take on ice cream with his second. With a decade of experience working for Top Chef’s Tom Colicchio, Collucci presents recipes that have been painstakingly tried true in some of New York’s best restaurants. With pastry partner in crime Adrienne Gagnier, Collucci brings us a book that is not only practical for the home cook, but is just plain fun.
Alan Batt, better known in the culinary world as simply Battman, began his career as a photographer in 1981. Back then, he was shooting photos of city scenes and landmark sites of New York City and publishing them as greeting cards sold throughout the city. Battman has taken photos for the New York Times, the U.S. Virgin Islands Tourism, NYC and Company, and ten years for the Macy’s Thanksgiving Parade (as lead photographer). In his role as a photographer, he has walked up the Brooklyn Bridge cable, stood on the ice shield of the Empire State Building and was invited to photograph the last steps of the Second Avenue Subway, breaking through the last wall to connect it to the F train tunnel. For 17 years from 1987 to 2004, he had a permanent exhibition of 35 prints in the Empire State Building. Since 1995, he has been photographing and publishing the New York City Firefighters calendar, raising over $700,00 for various charities including the Staten Island Burn Center.
In 2001 at Tribeca Grill, Battman took his first food photograph, Lamb Chops. He never thought much about food before but was in awe of what the chefs could do. In 2002, he asked 21 of the best chefs in New York for their best looking dish, which he then photographed and added to his Empire State Building exhibition. In 2004, he published their recipes in his first book, “The Great Bagels and Lox Book.” Batt has subsequently published 12 more books: every year, he works with over 200 chefs to create a new book, and a corresponding book signing event, The Great Gathering of Chefs (having more chefs together in one place than any other event in the world). Profits from these events and book sales are given to various children’s charities.
The Chefs Connection website has been around for 4 years. It connects people and chefs and chefs with chefs. The views per month are 18-20 thousand. Out of this came a Line Cook School that trains and places unemployed people in restaurants around New York City. The school is free of charge to the students.
He is currently working on 8 new books with chefs around the country.