Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments (Hardcover)

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ITEM# 10497829
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    Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments (Hardcover)
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    ITEM#: 10497829

    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.
    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.

    Specs

    Dimensions 9.3x6.7x1.1
    ISBN 9781580088084
    Genre COOKING / Courses & Dishes / Desserts
    Format Hardcover
    Pages 246
    Publisher Date 2007-05-01 00:00:00.0
    Publisher Ten Speed Pr
    Copyright Year 2007
    Height 10.75 in
    Wdth 7.5 in
    Thickness 1.0 in
    Unit weight 2.3 lb
    Language English
    Subtitle Ice Creams, Sorbets, Granitas, and Sweet Accompaniments
    Audience General/trade
    Authors Lebovitz, David

    Product Reviews


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    • Best Ice Cream Book Out There!

      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 & Jerry's that I got in Vermont at their factory). I was drawn to David Lebovitz because he worked for many years at Chez Panisse, which is close to where I grew up and an amazing restaurant that launched a food revolution. His basic, tried & true recipes at great (chocolate, vanilla, coffee, etc) but there are also decadent recipes (malted chocolate, Vietnamese coffee, creme fraiche, roquefort-honey, etc etc etc) and amazing new recipes that I just wouldn't have thought of (lavander-honey, goat cheese, rice gelato, orange-szechwan pepper, chartreuse, kinako, etc etc etc.) AND that is just the ice cream section. He also includes a Sorbets & Sherberts, Granitas chapters for more frozen amazingness as well as Sauces & Toppings, Mix Ins and Vessels chapters to add to your frozen dessert enjoyment. But, besides all of that (and the truly beautiful photography) the thing I love the MOST about David Lebovitz are the stories that he puts behind each and every recipe. When I read this book (and believe me, it is like 1/2 reading for enjoyment, 1/2 wanting to try every single recipe archived here) I feel like I know Mr. Lebovitz. He has created a new, heightened love of food and cooking for me and I am now a devoted fan. I have since purchased several other of his books (all great) and constantly follow his blog for more dessert goodness! All in all, BUY THIS BOOK ;)

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    • Great book

      i would say this is everything you need for great ice cream in one book.

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