The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments

Front Cover
Potter/TenSpeed/Harmony, Jul 27, 2011 - Cooking - 256 pages
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.


From the Hardcover edition.
 

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Best Ice Cream Book Out There!

User Review  - maryann007 - Overstock.com

I LOVE this book! When I first purchased my ice cream maker I was searching for recipe books and Im so glad this was the first one I bought my only other exclusively Ice Cream Recipe Book is Ben ... Read full review

Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments

User Review  - Not Available - Book Verdict

Lebovitz, who was a pastry chef at Chez Panisse in Berkeley, CA, for 12 years, is the author of three other cookbooks, including Room for Dessert. Here, he offers dozens of recipes for delectable ... Read full review

Contents

BASICS l
3
SORBETS AND SHERBETS 105
16
SAUCES AND TOPPINGS 16 1
163
ACKNOWLEDGMENTS
236
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About the author (2011)

DAVID LEBOVITZ has been a professional cook and baker for most of his life; he spent nearly thirteen years at Chez Panisse until he left the restaurant business in 1999 to write books. He moved to Paris in 2004 and turned davidlebovitz.com into a phenomenally popular blog. He is the author of six books, including The Perfect ScoopReady for DessertThe Great Book of Chocolate, and a memoir called The Sweet Life in Paris, and he was named one of the Top Five Pastry Chefs in the Bay Area by the San Francisco Chronicle. David has also been featured inBon Appétit, Food & Wine, Cook’s Illustrated, the Los Angeles Times, the New York Times, Saveur, Travel + Leisure, and more.

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