Culinary sweetheart Salt & Straw will offer its newest release on April 30 — and no, it’s not a new flavor on its rotating menu.
The ice cream company, which originated in Portland back in 2011, has found two San Diego homes since then: one at 1670 India St. in Little Italy, and another at the newly opened One Paseo in Carmel Valley/Del Mar at 3705 Caminito Ct., Ste. 0580. Known for its simple ice cream base paired with quirky and constantly changing flavors, the dessert oasis has quickly become a local favorite.
Now the shop has decided to express its sweet (and salty) love for sugar in a new way. This month it will serve up its latest specialty — a debut cookbook fittingly titled Salt & Straw Ice Cream Cookbook. The 240-page book, priced at $25 and available online, is written by co-founder and head ice cream maker Tyler Malek, as well as Brooklyn-based food writer JJ Goode (who has also worked on cookbooks with such food darlings as Iron Chef Morimoto and Aarón Sánchez).
In the text, they discuss the company’s journey and flavor inspirations, as well as list of dozens of Salt & Straw’s unique recipes from menus that rotates monthly. Highlights include chapters on The Brewers Series and The Farmer’s Market Series, featuring recipes for India Pale Ale and Caramel Corn on the Cob flavors.
To celebrate the book’s release, Tyler Malek will be embarking on an 18-city tour with Kim Malek — Salt & Straw co-founder, CEO and Tyler’s cousin — including two stops in San Diego.
Meet the duo at the Carmel Valley/Del Mar location for a Salt & Straw book signing at 6 p.m. on Friday, May 17, or visit Williams Sonoma University Town Center to watch an ice cream making demo with Tyler at noon on Saturday, May 18. General admission for the May 18 demo and tasting at UTC is free with online RSVP required, while VIP admission is $25 and includes a signed copy of the new cookbook.
Both Salt & Straw storefronts in San Diego are open 11 a.m. to 11 p.m. daily, to satisfy your sweet tooth around the clock, this new book may just hit the sweet spot.