More Than a Month of Sundaes
by Michael Turback
159 Pages; Black and White Sketches and Photographs;
Soft cover; $12.95 US
Red Rock Press, New York, NY 2006
Reviewed by William Butts for Good Cooking, Inc. December 2006

The review---

More Than a Month of Sundaes, by TV’s Sundae King Michael Turback, is the second installment of sundae books from the Sundae man himself. In this book not only does Michael give in detail great recipes and step by step directions for sundaes, but also sundae bases, great homemade ice cream, sauces and syrups and other great toppings on your favorite frozen treats. He tries to let the readers know that you can make a good sundae from store bought ice cream and desert toppings but there is great joy from making your own and enjoying it with the people around you that you care about. In addition to having a great book of frozen dairy products and an overwhelming amount of cavity-causing goodness to spread on top, you have an awesome 31st chapter- a guide to over 500 great places to find frozen goodness around the United States of America.

My first recipe that I tested was the Zombie on page 91. Like a lot of recipes for sundaes in this book he gives a description of assembly of the sundae and not a list of ingredients. This is frustrating because half the book is set up with recipe lists and the other half isn’t. I followed the recipe exactly except for the marshmallow cream; I used his recipe for Melba sauce on page 51. I enjoyed the sundae's fruity chocolate taste and the cherries were to die for as I always save my cherries for last. I think that on a hot summer day sitting by the lake on the summer house's dock, on the back porch watching the Red Sox game, or just wanting a frozen snack, this is a great recipe for anyone with a sweet tooth for fruit and chocolate.

For my second sundae I tried the Sinful Chocolate Sundae on page 131. This was a great treat but the only downfall is the overwhelming amount of chocolate and toffee bars on the sundae. I only say that because after I was done eating I didn’t want to look at chocolate for a week! Overall I enjoyed this book--it gave great detail to homemade treats as well as a great chapter of frozen utopia to travel to if you ever leave your state.


When Paul Gilles opened his stand in 1938, he had only three items on the menu: hot dogs, root beer and vanilla custard. Since then the menu has expanded to offer sandwiches, side orders, and fancy sundaes like the Zombie.

Dip 3 large scoops of frozen vanilla custard side by side into a wide sundae dish. Cut 1/2 banana into disks and arrange them around the ice cream. Cover one scoop with hot fudge, one with crushed pineapple and one with crushed strawberries. Garnish each scoop with a dollop of marshmallow creme. Sprinkle chocolate jimmies and chopped nuts over top. Place a maraschino cherry at the top of each scoop.

Gilles Frozen Custard, Milwaukee, Wisconsin

Melba Sauce

1 cup fresh raspberries
1/4 cup sugar

Force raspberries through a sieve fine enough to hold back the seeds. Place into a saucepan, add sugar and cook over moderate heat for 10 minutes, or long enough to make a heavy syrup. Serve cold.

Antoine's, New Orleans, Louisiana

Sinful Chocolate Sundae

Dip 2 large scoops of double-chocolate ice cream into a tall sundae goblet. Cover once with marshmallow syrup, cover again with hot fudge sauce. Insert 2 Heath Bars into either side of the ice cream, garnish with whipped cream and place a Hershey's Kiss at the top.

Mad Martha's, Vineyard Haven, Massachusetts.