The Perfect Scoop, Revised and Updated
200 Recipes for Ice Creams, Sorbets, Gelatos, Granitas, and Sweet Accompaniments[A Cookbook]
1st Edition
Published on 27. March 2018
272 pages
978-0-399-58032-1 (ISBN)
Description
A revised and updated edition of the best-selling ice cream book, featuring a dozen new recipes, a fresh design, and all-new photography. This comprehensive collection of homemade ice creams, sorbets, gelatos, granitas, and accompaniments from New York Times best-selling cookbook author and blogger David Lebovitz emphasizes classic and sophisticated flavors alongside a bountiful helping of personality and proven technique.
David's frozen favorites range from classic (Chocolate-Peanut Butter) to comforting (S'mores Ice Cream) and contemporary (Lavender-Honey) to cutting-edge (Labneh Ice Cream with Pistachio-Sesame Brittle). Also appearing is a brand new selection of frozen cocktails, including a Negroni Slush and Spritz Sorbet, and an indulgent series of sauces, toppings, and mix-ins to turn a simple treat into a perfect scoop of delight.
David's frozen favorites range from classic (Chocolate-Peanut Butter) to comforting (S'mores Ice Cream) and contemporary (Lavender-Honey) to cutting-edge (Labneh Ice Cream with Pistachio-Sesame Brittle). Also appearing is a brand new selection of frozen cocktails, including a Negroni Slush and Spritz Sorbet, and an indulgent series of sauces, toppings, and mix-ins to turn a simple treat into a perfect scoop of delight.
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David Lebovitz
The Perfect Scoop, Revised and Updated
200 Recipes for Ice Creams, Sorbets, Gelatos, Granitas, and Sweet Accompaniments
Book
03/2018
Ten Speed Press
€27.50
Shipment within 10-20 days
Person
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 Ready for Dessert, The Great Book of Chocolate, the New York Times best-selling My Paris Kitchen, and a memoir, The Sweet Life in Paris. He was named one of the top five pastry chefs in the Bay Area by the San Francisco Chronicle and has also been featured in Bon Appétit, Food & Wine, Cook's Illustrated, the Los Angeles Times, New York Times, Saveur, Travel + Leisure, and more.
