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

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

by David Lebovitz

Ten Speed Press | May 4, 2010 | Trade Paperback

5 out of 5 rating. 1 Reviews
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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.

Format: Trade Paperback

Dimensions: 256 pages, 10.5 × 7.37 × 0.68 in

Published: May 4, 2010

Publisher: Ten Speed Press

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 158008219X

ISBN - 13: 9781580082198

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– More About This Product –

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

by David Lebovitz

Format: Trade Paperback

Dimensions: 256 pages, 10.5 × 7.37 × 0.68 in

Published: May 4, 2010

Publisher: Ten Speed Press

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 158008219X

ISBN - 13: 9781580082198

About the Book

Every luscious flavor imaginable is grist for the chill in "The Perfect Scoop," pastry chef Lebovitz's gorgeous guide to the pleasures of homemade ice creams, sorbets, granitas, and more.

Read from the Book

BASICS Whether you’re a novice or a highly experienced cook, you will find it’s easy to make the freshest, most unbelievably tasty ice creams, sorbets, sherbets, and granitas in your own kitchen. If you’ve never done it before, prepare to be wowed. Nothing beats the taste of freshly made ice cream spooned directly from the machine. In this chapter you’ll find all the information you’ll need to do it. Starting with step-by-step instructions for making the perfect ice cream custard, I’ll take you through the process--including some pitfalls to avoid and steps to take in case you manage to fall into one of them. The best ingredients and the right equipment are crucial to making really perfect ice creams and sorbets. I’ll give you advice to help you make your choices, including information about the differences among various models of ice cream makers, if you don’t have one yet. Making the Perfect Ice Cream Custard Many of the ice cream recipes in this book are custard-based, or French-style ice creams. Others are Philadelphia-style, which refers to ice cream made simply by mixing milk or cream with sugar and other ingredients. French-style ice creams tend to be richer and smoother, due to the emulsifying properties of egg yolks. My fruit-based ice creams tend to be Philadelphia-style, since I prefer to let the flavor of the fruits come forward without all the richness. But in some cases I offer a flavor in both styles, so you can d
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From the Publisher

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.

About the Author

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.


From the Hardcover edition.

Editorial Reviews

"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
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