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The Soda Fountain: Floats, Sundaes, Egg Creams & More--Stories and Flavors of an American Original [A Cookbook]
A collection of 70 recipes celebrating the history and stories of the classic American soda fountain from one of the most-celebrated revival soda fountains in the country, Brooklyn Farmacy.
A century ago, soda fountains on almost every Main Street in America served as the heart of the community, where folks shared sundaes, sodas, ice cream floats, and the news of the day. A quintessentially American institution, the soda fountain still speaks of a bygone era of innocence and ease. When Brooklyn Farmacy & Soda Fountain opened its doors in 2010, it launched a revival of this great American original, capturing the hearts of a new generation.
Featuring abundant full-color photography and vintage illustrations and advertisements, The Soda Fountain explores a rich history—from the origins of seltzer in the nineteenth century, through the transformation of soda during Prohibition and the Depression years, right up to today’s fountain renaissance. Featured recipes range from classics like the Purple Cow and Cherry Lime Rickey to contemporary innovations that have made Brooklyn Farmacy famous, like The Sundae of Broken Dreams (topped with caramel sauce and broken pretzel bits) and Makin’ Whoopie! Sundae (with hot fudge and mini chocolate whoopie cakes).
Recreating beloved treats like egg creams and milkshakes with local, seasonal, and artisanal ingredients, Gia Giasullo and Peter Freeman, the sibling cofounders of Brooklyn Farmacy & Soda Fountain, teach you how to resurrect the proud American soda fountain tradition at your own kitchen counter. With its fascinating anecdotes, mouth-watering pictures and easy-to-follow steps,this nostalgic cookbook proves that the soda fountain is a culinary and cultural institution that continues to delight.
A century ago, soda fountains on almost every Main Street in America served as the heart of the community, where folks shared sundaes, sodas, ice cream floats, and the news of the day. A quintessentially American institution, the soda fountain still speaks of a bygone era of innocence and ease. When Brooklyn Farmacy & Soda Fountain opened its doors in 2010, it launched a revival of this great American original, capturing the hearts of a new generation.
Featuring abundant full-color photography and vintage illustrations and advertisements, The Soda Fountain explores a rich history—from the origins of seltzer in the nineteenth century, through the transformation of soda during Prohibition and the Depression years, right up to today’s fountain renaissance. Featured recipes range from classics like the Purple Cow and Cherry Lime Rickey to contemporary innovations that have made Brooklyn Farmacy famous, like The Sundae of Broken Dreams (topped with caramel sauce and broken pretzel bits) and Makin’ Whoopie! Sundae (with hot fudge and mini chocolate whoopie cakes).
Recreating beloved treats like egg creams and milkshakes with local, seasonal, and artisanal ingredients, Gia Giasullo and Peter Freeman, the sibling cofounders of Brooklyn Farmacy & Soda Fountain, teach you how to resurrect the proud American soda fountain tradition at your own kitchen counter. With its fascinating anecdotes, mouth-watering pictures and easy-to-follow steps,this nostalgic cookbook proves that the soda fountain is a culinary and cultural institution that continues to delight.
218 pages, Hardcover
First published May 6, 2014
29 people are currently reading
175 people want to read
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Displaying 1 - 21 of 21 reviews
July 19, 2017
This was really fun, and I learned a lot about the occasionally sordid history of soda fountains. Farmacy is now easily on list of places to visit if I ever get to New York, particularly their Betty Boop or an egg cream (though I'm puzzled as to why the Brooklyn egg cream recipe is exactly identical to the Manhattan egg cream recipe... did I miss the joke? ETA: I messed up. One calls for vanilla U-Bet syrup, the other chocolate). I've always had a bit of a pipe dream to own a traditional ice cream parlor, though I don't think I could manage that much scooping, and this let me live the fantasy vicariously. Overall, though, this was a light, frothy, fun read.
April 30, 2016
Apparently soda water is medicinal - or, back in the early 1900s, it was once thought as such. Nowadays, New York City lawmakers are trying (and failing) to ban soda whereas pharmacy’s around the country used to provide this magical tonic to ‘stimulate circulation and respiration’.
Although most soda fountains shuttered their doors decades ago, recent years have seen a rebirth of this American institution through both local revival stores and illustrative cookbooks. One such tome, ‘The Soda Fountain’, written by the brother & sister team/proprietors of the Brooklyn Farmacy & Soda Fountain, is a wonderful combination of cookbook and historical essay – filled with beautiful imagery, enchanting typography, tricks of the trade, and nothing but sweets. Egg creams, milkshakes, sundaes, syrups, cakes, cookies, and more … this book is a dieters worst nightmare. Read More ...
More reviews from Her Literary Salon.
Although most soda fountains shuttered their doors decades ago, recent years have seen a rebirth of this American institution through both local revival stores and illustrative cookbooks. One such tome, ‘The Soda Fountain’, written by the brother & sister team/proprietors of the Brooklyn Farmacy & Soda Fountain, is a wonderful combination of cookbook and historical essay – filled with beautiful imagery, enchanting typography, tricks of the trade, and nothing but sweets. Egg creams, milkshakes, sundaes, syrups, cakes, cookies, and more … this book is a dieters worst nightmare. Read More ...
More reviews from Her Literary Salon.
December 17, 2014
I'm a little on the fence - never heard of an egg creme before - and the history part is amazing, but, when looking at the recipe, one is instructed to use "high quality" ingredients but what makes that ingredient quality is never truly identified - for numerous ingredients. For example, what makes brown sugar "high quality" brown sugar? Maybe I missed that part, it is hard to stay focused with such lovely photos.
January 3, 2015
Excellent history of the soda fountain. Recipes look fantastic. Can't wait to throw a soda fountain party!
December 10, 2018
Went to the store and had a great meal- especially the caramel sauce. Had to try the recipes and made a bunch of the syrups which were pretty darn tasty. Very excited to see if the caramel sauce tastes like the one in the store; fingers crossed.
August 12, 2019
This book was a great blend of soda fountain history and recipes for making your own. There's plenty of pictures and interesting tidbits, and the recipes seem solid. It's picture heavy, so I would recommend reading it on a color device, or getting a paper copy.
June 17, 2023
I wanted more history. This is a cookbook with a longer than normal introduction. It was interesting and I did learn things despite wanting more.
July 29, 2014
About the Book:
Featuring abundant full-color photography and vintage illustrations and advertisements, The Soda Fountain explores a rich history—from the origins of seltzer in the nineteenth century, through the transformation of soda during Prohibition and the Depression years, right up to today’s fountain renaissance. Featured recipes range from classics like the Purple Cow and Cherry Lime Rickey to contemporary innovations that have made Brooklyn Farmacy famous, like The Sundae of Broken Dreams (topped with caramel sauce and broken pretzel bits) and Makin’ Whoopie! Sundae (with hot fudge and mini chocolate whoopie cakes).
Recreating beloved treats like egg creams and milkshakes with local, seasonal, and artisanal ingredients, Gia Giasullo and Peter Freeman, the sibling cofounders of Brooklyn Farmacy & Soda Fountain, teach you how to resurrect the proud American soda fountain tradition at your own kitchen counter. With its fascinating anecdotes, mouth-watering pictures and easy-to-follow steps,this nostalgic cookbook proves that the soda fountain is a culinary and cultural institution that continues to delight.
About the Author:
PETER FREEMAN (aka Head Jerk) is the cofounder of Brooklyn Farmacy & Soda Fountain. His degree in sociology and his love of egg creams led him to the perfect career: as a soda jerk in his own soda fountain. He lives happily above Brooklyn Farmacy & Soda Fountain with his cat, Mr. Pickles.
GIA GIASULLO (aka Big Sister) is the cofounder and creative director of Brooklyn Farmacy & Soda Fountain. She is the daughter of a Greenwich Village shopkeeper, and it is no surprise to her that after spending twenty-plus years practicing graphic design she is now runs a corner store in Brooklyn. She and her family live happily above Brooklyn Farmacy & Soda Fountain.
ELIZABETH KIEM is a novelist, essayist, and literary critic. Her first novel takes place in Depression-era Coney Island and counts a soda jerk among its heroes. Her second novel, Dancer, Daughter, Traitor, Spy was published in August 2013 by Soho Teen.
My Review:
Recipes along with full color photos comes at us with rocket fast speed as the Brooklyn Farmacy&Soda Fountain invite you into their world with the secrets behind their wonderfully tasty concoctions. So it is possible that somewhere in the nation you can go back in time and experience what others did back in the 1950's. Their is a famous soda fountain ice cream shop in Brooklyn but if you can't get there, this is your alternative. This book is filled with yummy recipes that will simple melt in your mouth and that will also cause your waistline to expand because you will not be able to say no to these tasty treats.
You have several recipes to choose from, from milkshakes, floats, egg creams, sundaes along with baked goods and yummy toppings. With this book you can throw a huge ice cream party full of delicious sweets. With 70 recipes, the authors have included some great stories reminiscing old times when many of these treats were in ready existence.
**Disclosure** This book was sent to me free of charge for my honest review from Blogging For Books.
Featuring abundant full-color photography and vintage illustrations and advertisements, The Soda Fountain explores a rich history—from the origins of seltzer in the nineteenth century, through the transformation of soda during Prohibition and the Depression years, right up to today’s fountain renaissance. Featured recipes range from classics like the Purple Cow and Cherry Lime Rickey to contemporary innovations that have made Brooklyn Farmacy famous, like The Sundae of Broken Dreams (topped with caramel sauce and broken pretzel bits) and Makin’ Whoopie! Sundae (with hot fudge and mini chocolate whoopie cakes).
Recreating beloved treats like egg creams and milkshakes with local, seasonal, and artisanal ingredients, Gia Giasullo and Peter Freeman, the sibling cofounders of Brooklyn Farmacy & Soda Fountain, teach you how to resurrect the proud American soda fountain tradition at your own kitchen counter. With its fascinating anecdotes, mouth-watering pictures and easy-to-follow steps,this nostalgic cookbook proves that the soda fountain is a culinary and cultural institution that continues to delight.
About the Author:
PETER FREEMAN (aka Head Jerk) is the cofounder of Brooklyn Farmacy & Soda Fountain. His degree in sociology and his love of egg creams led him to the perfect career: as a soda jerk in his own soda fountain. He lives happily above Brooklyn Farmacy & Soda Fountain with his cat, Mr. Pickles.
GIA GIASULLO (aka Big Sister) is the cofounder and creative director of Brooklyn Farmacy & Soda Fountain. She is the daughter of a Greenwich Village shopkeeper, and it is no surprise to her that after spending twenty-plus years practicing graphic design she is now runs a corner store in Brooklyn. She and her family live happily above Brooklyn Farmacy & Soda Fountain.
ELIZABETH KIEM is a novelist, essayist, and literary critic. Her first novel takes place in Depression-era Coney Island and counts a soda jerk among its heroes. Her second novel, Dancer, Daughter, Traitor, Spy was published in August 2013 by Soho Teen.
My Review:
Recipes along with full color photos comes at us with rocket fast speed as the Brooklyn Farmacy&Soda Fountain invite you into their world with the secrets behind their wonderfully tasty concoctions. So it is possible that somewhere in the nation you can go back in time and experience what others did back in the 1950's. Their is a famous soda fountain ice cream shop in Brooklyn but if you can't get there, this is your alternative. This book is filled with yummy recipes that will simple melt in your mouth and that will also cause your waistline to expand because you will not be able to say no to these tasty treats.
You have several recipes to choose from, from milkshakes, floats, egg creams, sundaes along with baked goods and yummy toppings. With this book you can throw a huge ice cream party full of delicious sweets. With 70 recipes, the authors have included some great stories reminiscing old times when many of these treats were in ready existence.
**Disclosure** This book was sent to me free of charge for my honest review from Blogging For Books.
March 1, 2017
This book was a fun bit of nostalgia even though soda fountains were before my time. (I'm old enough that I remember seeing a few soda counters, but I have no idea if they actually mixed sodas anymore at that time -- I received a free copy from Blogging for Books for review purposes). Interestingly enough, The Soda Fountain by Gia Giasullo and Peter Freeman of the Brookly Farmancy and Soda Fountain starts out with about 50 pages of history on soda fountains, which enjoyed a heyday during Prohibition. They explain the origins of the term "soda jerk" (the guy behind the counter mixing your soda), give a few historical accounts of the dangers of working with carbonated water, and even offer a little history on the Brooklyn Farmacy itself. The recipes start out with the syrups, and some (like the cola syrup) are complex and involved. Several of them call for such exotic ingredients as "orange flower water" and "dried hibiscus flowers," but those are almost always listed as "optional." I went for the simpler recipes, and several are actually very easy - and tasty! - and finding plain carbonated water at the grocery store turned out to be much easier than I thought it might be.
Although you can mix a simple soda with the syrup, subsequent sections use them in floats and egg creams (something I'd never heard of). And the book is extremely well organized, with each recipe giving the page numbers for the syrup and the syrup recipe references where else it's used. (There are also a number of options for mixing the syrups for someone who's "not in a temperance mood.") They explain the proper techniques for making egg cremes and advocate artfully hanging the ice cream on the edge of the "float glass" for your floats. Several of the syrups also produce a "compote" which can be used as toppings for ice cream and other treats. In fact, the book seems to have recipes for everything you can order at the Brooklyn Farmacy, even the ice cream sundaes and splits plus the toppings to go with them, as well as the milkshakes, cookies, and other baked goodies that look delicious (maybe sometime I'll get a chance to visit and find out).
And while I find the recipes very good and a lot of fun to make, the real popularity of the book in my house hit me when the kids were having a bunch of friends over and my wife went ahead and bought all the ingredients and asked me to make raspberry sodas for them. She didn't realize that it took almost an hour to make plus time to cool, so only the kids who stayed late got some, but that only meant I was mixing raspberry sodas for her for several days afterwards! I think I'd better plan ahead for when she wants a pineapple soda - that one takes 24 hours to make - and I'm looking forward to it already!
(Modified from the review posted on my blog - http://bookworm-dad.blogspot.com/2014...)
Although you can mix a simple soda with the syrup, subsequent sections use them in floats and egg creams (something I'd never heard of). And the book is extremely well organized, with each recipe giving the page numbers for the syrup and the syrup recipe references where else it's used. (There are also a number of options for mixing the syrups for someone who's "not in a temperance mood.") They explain the proper techniques for making egg cremes and advocate artfully hanging the ice cream on the edge of the "float glass" for your floats. Several of the syrups also produce a "compote" which can be used as toppings for ice cream and other treats. In fact, the book seems to have recipes for everything you can order at the Brooklyn Farmacy, even the ice cream sundaes and splits plus the toppings to go with them, as well as the milkshakes, cookies, and other baked goodies that look delicious (maybe sometime I'll get a chance to visit and find out).
And while I find the recipes very good and a lot of fun to make, the real popularity of the book in my house hit me when the kids were having a bunch of friends over and my wife went ahead and bought all the ingredients and asked me to make raspberry sodas for them. She didn't realize that it took almost an hour to make plus time to cool, so only the kids who stayed late got some, but that only meant I was mixing raspberry sodas for her for several days afterwards! I think I'd better plan ahead for when she wants a pineapple soda - that one takes 24 hours to make - and I'm looking forward to it already!
(Modified from the review posted on my blog - http://bookworm-dad.blogspot.com/2014...)
July 10, 2014
Every story, every recipe, every page of wonderful history makes this book one that anyone and everyone will enjoy!
If you have ever wanted to know how to make classic soda fountain floats, sodas or sundaes – this is the book for you!
And along with it, you get pages and pages of exquisite history!
It’s absolutely wonderful!
I didn’t even know there was a BONUS history at the beginning of the book when I requested it but I really enjoyed reading about how Soda Fountains got their start, how they changed and grew with the times and sadly… how they slowly disappeared from our cities and neighborhoods. It’s wonderful to discover so much I never knew about such a fun subject!
It is also quite exciting to see that people like Gia Giasullo and Peter Freeman are doing what they can to bring back this fabulous icon of American history!
And in case all of that isn’t enough… the recipes are absolutely wonderful!
Chapter 7 contains recipes for 17 different syrups. And they are ALL made with the finest ingredients – which is something I have looked high and low for. My children have allergies and it is very difficult for us to enjoy things like snow cones or flavored sodas because of the ingredients found in the syrups you find in stores… even the expensive ones. But now I have a resource that allows me to make these syrups for our own personal use with no fear of allergic reactions.
Chapter 10 gives us recipes AND ideas for more than 20 tempting sundaes and Chapter 13 includes twenty-one delectable recipes for baked goods! Who would expect baked goods in a book about ice cream! Oh these are recipes you’ll find at the Brooklyn Farmacy and Soda Fountain! And do they know how to tease your taste buds! YUM!
There are also wonderful little tips and hints sprinkled throughout the book, along with step by step instructions for making the delicious deserts and sodas – who would have known you have to brine a maraschino cherry? Gia and Peter knew! And they’ve shared so many of their secrets with us!
This is NOT just a recipe book! It is an instructional guide – right down to giving us a list of things we will need for the recipes – not just ingredients but equipment too!
WOW! What a well thought-out book!
Granted there are no recipes for ice cream, and that was a bit of a surprise to me but I suppose they have to keep something under their hat for another book… :-)
The recipes in this book are beyond worth the sticker price – in my own personal opinion. If I had not received a free review copy, I would certainly purchase this book! In fact, it would make a great birthday gift for several of my friends!
I’m off to purchase some ingredients so we can enjoy a new recipe or two… although I think my waistline is going to insist we stick to only 1 or 2 new recipes a week.
I received this book free in exchange for an honest review!
If you have ever wanted to know how to make classic soda fountain floats, sodas or sundaes – this is the book for you!
And along with it, you get pages and pages of exquisite history!
It’s absolutely wonderful!
I didn’t even know there was a BONUS history at the beginning of the book when I requested it but I really enjoyed reading about how Soda Fountains got their start, how they changed and grew with the times and sadly… how they slowly disappeared from our cities and neighborhoods. It’s wonderful to discover so much I never knew about such a fun subject!
It is also quite exciting to see that people like Gia Giasullo and Peter Freeman are doing what they can to bring back this fabulous icon of American history!
And in case all of that isn’t enough… the recipes are absolutely wonderful!
Chapter 7 contains recipes for 17 different syrups. And they are ALL made with the finest ingredients – which is something I have looked high and low for. My children have allergies and it is very difficult for us to enjoy things like snow cones or flavored sodas because of the ingredients found in the syrups you find in stores… even the expensive ones. But now I have a resource that allows me to make these syrups for our own personal use with no fear of allergic reactions.
Chapter 10 gives us recipes AND ideas for more than 20 tempting sundaes and Chapter 13 includes twenty-one delectable recipes for baked goods! Who would expect baked goods in a book about ice cream! Oh these are recipes you’ll find at the Brooklyn Farmacy and Soda Fountain! And do they know how to tease your taste buds! YUM!
There are also wonderful little tips and hints sprinkled throughout the book, along with step by step instructions for making the delicious deserts and sodas – who would have known you have to brine a maraschino cherry? Gia and Peter knew! And they’ve shared so many of their secrets with us!
This is NOT just a recipe book! It is an instructional guide – right down to giving us a list of things we will need for the recipes – not just ingredients but equipment too!
WOW! What a well thought-out book!
Granted there are no recipes for ice cream, and that was a bit of a surprise to me but I suppose they have to keep something under their hat for another book… :-)
The recipes in this book are beyond worth the sticker price – in my own personal opinion. If I had not received a free review copy, I would certainly purchase this book! In fact, it would make a great birthday gift for several of my friends!
I’m off to purchase some ingredients so we can enjoy a new recipe or two… although I think my waistline is going to insist we stick to only 1 or 2 new recipes a week.
I received this book free in exchange for an honest review!
July 7, 2024
The first half of this book is the history of soda fountains, and then the last half are actual recipes. I didn't know this when I first picked it up, but I learned so much in the first half. I had a good time laughing at the way the pharmacists were giving people cocaine and knowing that it would bring people back multiple times a day to sit at their counter and do drugs. :) I remember when I was growing up, my small town had a pharmacy on the square and it had a lunch counter at the back. We could go in there and get a sandwich and milkshake. I don't remember there being a soda fountain there, but I'm sure there was back in the day. I can't speak to the cocaine, but the milkshakes were amazing!! :) This book made me want to drive to Brooklyn to visit their soda shop too. Really interesting read!
August 7, 2014
I don't throw the word "delightful" around, but I think that is the best word to describe this book. I loved all the history and detailed recipes, and I've already tried a few! There was some language, but not enough for me to take away a star. Great book. Note: I received this book for free from Blogging For Books in exchange for a review on my blog.
June 7, 2014
Disappointing, I was expecting more of a cookbook not a history of Soda Fountains. Also, despite there being a small syrup recipe section, many of the recipes called for commercial syrups that would need to be specially ordered.
May 28, 2014
I thoroughly recommend this book, if you're an ice cream lover and have memories of soda fountains. Besides beautiful photographs and great recipes, courtesy of Brooklyn Farmacy, there are terrific bits of ephemera. I had high hopes for this book, and it didn't disappoint.
October 19, 2014
A comprehensive book about the old-fashioned soda fountain, plus lots of good things to make from home, the equipment you would need to set up a home fountain. What I found most interesting were the recipes of flavored syrups that you would add to sodas, but also to use with cocktails.
July 23, 2024
Very interesting and informative. My great grandfather ran a fountain inside the pharmacy. My sweet dad worked there and had such fun stories during that time. If you are interested in learning about a soda fountain, check this book out.
May 1, 2015
I liked this book about the American soda fountain!
August 15, 2014
I got this for my sisters birthday , today so that it could go with her 1950's theme! I was thrilled with it right away.
October 30, 2014
Recipes and history? Now, that's sweet!
November 1, 2014
This is a super fun cook book and the blondie recipe is A++.
September 22, 2014
The history was facinating. The recipes not inspiring.
Displaying 1 - 21 of 21 reviews