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    The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accessories (Hardback) By (author) David Lebovitz

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    DescriptionRipe seasonal fruits. Fragrant vanilla, toasted nuts, and spices. Heavy cream and bright liqueurs. Chocolate, chocolate, and more chocolate. Every luscious flavor imaginable is grist for the chill in "The Perfect Scoop," pastry chef David Lebovitz's gorgeous guide to the pleasures of homemade ice creams, sorbets, granitas, and more. With an emphasis on intense and sophisticated flavors and a bountiful helping of the author's expert techniques, this collection of frozen treats ranges from classic (Chocolate Sorbet) to comforting (Tin Roof Ice Cream), contemporary (Mojito Granita) to cutting edge (Pear-Pecorino Ice Cream), and features an arsenal of sauces, toppings, mix-ins, and accompaniments (such as Lemon Caramel Sauce, Peanut Brittle, and Profiteroles) capable of turning simple ice cream into perfect scoops of pure delight.

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  • Full bibliographic data for The Perfect Scoop

    The Perfect Scoop
    Ice Creams, Sorbets, Granitas, and Sweet Accessories
    Authors and contributors
    By (author) David Lebovitz
    Physical properties
    Format: Hardback
    Number of pages: 224
    Width: 185 mm
    Height: 272 mm
    Thickness: 25 mm
    Weight: 1,043 g
    ISBN 13: 9781580088084
    ISBN 10: 1580088082

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    LC subject heading:
    B&T Modifier: Region of Publication: 01
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    Ingram Subject Code: CW
    Libri: I-CW
    BIC subject category V2: WBVQ
    Warengruppen-Systematik des deutschen Buchhandels: 14500
    DC22: 641.86
    B&T Approval Code: A97406000
    B&T Modifier: Subject Development: 08
    LC subject heading:
    BISAC V2.8: CKB024000
    DC22: 641.8/62, 641.862
    BISAC V2.8: CKB096000, CKB095000
    LC classification: TX795 .L45 2007
    Thema V1.0: WBVQ
    Edition statement
    Illustrations note
    45 illustrations, col
    Imprint name
    Publication date
    18 May 2007
    Publication City/Country
    Berkeley CA
    Author Information
    DAVID LEBOVITZ is a former pastry chef at Chez Panisse. He is also a sought-after cooking instructor, a frequent contributor to food publications, and a popular blogger. He lives in Paris, France, where he leads chocolate tours of the city.
    Review quote
    "The original ice cream tour de force." --Cookbooker.com, paperback edition review, 6/2/10 "Here is the rare book in which the recipes live up to the delicious promise of their names . . . The collection of ice creams ranges from the sophisticated to the delightfully childish." --New York Daily News Amazon 2007 Top 10 Editor's Picks in Cooking, Food & Wine "The Perfect Scoop digs right into what you need to know for successful ice creams, sherbets, gelatos, sorbets, frozen yogurts, and granitas." --New York Times "Having churned out ice cream at home and in professional kitchens for a quarter century, Lebovitz can guide even a beginner to a great frozen experience. . . . Truly the Good Humor man of home ice cream." --San Francisco Chronicle One of the best gift books of the year: "The scoop in the title is perfect, and so is everything else about this cookbook on homemade ice cream. It's informative, full of charm, and loaded with irresistible and impeccably tested recipes." --Seattle Post-Intelligencer "Everything you need to know about making anything remotely connected with ice cream . . . Lebovitz is an entertaining read . . . the recipe headnotes alone are worth the price of the book." --Oregonian "Packed with beautiful photos and great-sounding recipes." --Omaha World-Herald "If you are one of those people who' 'scream for ice cream, ' then you will whoop for The Perfect Scoop. . . Ice cream aficionados should be delighted with The Perfect Scoop. It is delicious." --Peter Franklin's Cookbook Nook, United Press Syndicate "The author's 25 years of experience as a frozen-dessert maker are put to excellent use in this wittily written, detailed volume. . . . Great photos and plenty of practical advice combine to make this an appealing and useful resource for the dessert aficionado." --Publishers Weekly "If you love cold sweets but never dared own an ice-cream machine for fe
    Table of contents
    Contents Introduction - vii 1. Basics - 1 2. Ice Creams - 21 3. Sorbets and Sherbets - 105 4. Granitas - 143 5. Sauces and Toppings - 161 6. Mix-Ins - 191 7. Vessels - 217 Acknowledgments - 236 Resources - 237 Index - 239