The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet AccessoriesHardback
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- Publisher: TEN SPEED PRESS
- Format: Hardback | 224 pages
- Dimensions: 185mm x 272mm x 25mm | 1,043g
- Publication date: 18 May 2007
- Publication City/Country: Berkeley CA
- ISBN 10: 1580088082
- ISBN 13: 9781580088084
- Edition statement: REV.
- Illustrations note: 45 illustrations, col
- Sales rank: 15,980
Ripe 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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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.
"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
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