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A flavor-packed collection of 65 recipes from the trio behind the premier pops stand in the country, People’s Pops. In 2008, three old friends had a hunch that the world deserved a better ice pop. Every summer since, New York City’s been taken by storm with out-of-the-box flavors like Raspberries & Basil, Peach & Bourbon, and Cantaloupe & Tarragon from People’s Pops. Now, the People behind the phenomenon share their DIY ethos in a breezy cookbook that teaches how to pair ingredients, balance sweetness, and explore fruits (and vegetables and herbs!)--in simple recipes that work with standard ice pop molds or improvised ones. With a chapter devoted to shave ice plus recipes for grownup boozy pops sprinkled throughout, People’s Pops proves itself top of the pops.
A flavor-packed collection of 65 recipes from the trio behind the premier pops stand in the country, People’s Pops. In 2008, three old friends had a hunch tha
You’ve never tasted ice pops quite like these—featuring over 100 creative recipes for making the perfectly sweet and refreshing summer treat This innovative
How the Best Companies are Skipping HR and Winning the Future of Work with People Ops People Operations: Automate HR, Design a Great Employee Experience, and Un
A flavor-packed collection of 65 recipes from the trio behind the premier pops stand in the country, People’s Pops. In 2008, three old friends had a hunch tha
“A good book for beginners who want to dip their toes (and fingers) into the world of ice-pop-making. It’s easy and breezy.” —The Village Voice Pops are