La Grotta

“In her joyful, quirky cookbook, [Kitty Travers] pairs simple custards and sorbets with unconventional and sophisticated flavors.”—The New York Times

“Too often, ice cream is forgotten in the conversation about seasonal and sustainable cooking. Kitty Travers reminds us of the importance of both in her beautiful exploration of ice creams, sorbets, and gelatos.”—Alice Waters
 
“Kitty is an eccentric in the positive senses⸺thank goodness that chefs like her have the urge to experiment, making the most of food’s lovely mingling of science and art.”—Fergus Henderson, chef and author, Coco: 10 World-Leading Masters Choose 100 Contemporary Chefs

“Ice cream is easy to love, but no one is as deeply consumed with this frozen treat as Kitty Travers, who takes you along for the ride as she recounts her far-flung ice cream journeys. Her contagious enthusiasm for creative flavor combos will have you, too, churning ice cream infused with nectarines and tarragon or apples and bay leaves—and very likely plotting a visit to her laboratorio in southeast London, where all the magic happens.”—Katie Parla 

“Fueled by a well-traveled palate and the desire to pluck fruit from any available source along the way, Kitty has provided us with rich stories and unique recipes in this book. There is also a lot of good advice on procuring and working with peak produce, a topic dear to my heart.”—Meredith Kurtzman