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The Perfect Scoop, Revised and Updated: 200 Recipes for Ice Creams, Sorbets, Gelatos, Granitas, and Sweet Accompaniments [A Cookbook] by [David Lebovitz]

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The Perfect Scoop, Revised and Updated: 200 Recipes for Ice Creams, Sorbets, Gelatos, Granitas, and Sweet Accompaniments [A Cookbook] Kindle Edition

4.7 out of 5 stars 1,197 ratings

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Length: 482 pages Word Wise: Enabled Enhanced Typesetting: Enabled
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Editorial Reviews

Review

“This is the definitive book on frozen desserts. David has the most amazing recipes for homemade ice cream, plus lots of ideas for crunchy toppings, sweet mix-ins, and edible ‘vessels’ such as sugar cones, meringues, and cream puffs. I want to make them all!” --Ina Garten
 
“A glorious, in-depth look into a scrumptious subject, written in typical Lebovitz style: informative, personal, and entertaining.”--Yotam Ottolenghi
 
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
 
“David’s recipes are approachable, smart, and delicious. This book is indispensable for anyone who loves ice cream.” --Rachel Allen
 
 “All in all, I’d be surprised to learn that there’s a better ice cream book out there.” --Michael Ruhlman, author of Ratio and The Making of a Chef
 
“Finally, someone has done real justice to my favorite food, ice cream. David’s book is full of new ideas for cold delights and great takes on my favorite chocolate treats.”--John Scharffenberger, cofounder of Scharffen Berger Chocolate Maker and author of Essence of Chocolate
 
“This is the only book you’ll ever need to make stellar ice cream.” --Gale Gand, host of Food Network’s Sweet Dreams
 
“I screamed, you’ll scream—we all scream for David’s wonderful ice cream! I highly recommend this book for all ice cream junkies.” --Sherry Yard, pastry chef at Spago and author of Desserts by the Yard
 
The Perfect Scoop is luscious and perfectly luxurious—even David’s accompaniments and accessories (‘mix-ins’ and ‘vessels’ as he calls them) sparkle sweetly.” --Lisa Yockelson, author of Baking by Flavor and ChocolateChocolate

“The author's 25 years of experience as a frozen-dessert maker are put to excellent use in this wittily written, detailed volume. . . . Great photos and plenty of practical advice combine to make this an appealing and useful resource for the dessert aficionado.” --Publishers Weekly
 
“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
 
“If you love cold sweets but never dared own an ice-cream machine for fear you'd soon weigh 300 pounds, then consider this book; you may just find some happy compromises.” --Epicurious.com
 
“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


“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

From Publishers Weekly

Lebovitz, a former Chez Panisse pastry chef and author of The Great Chocolate Book, credits his "first and craziest, most insane summer job"— as an ice cream scooper at a soda fountain—with inspiring his lifelong devotion to ice cream. The author's 25 years of experience as a frozen-dessert maker are put to excellent use in this wittily written, detailed volume. Step-by-step photos and advice on selecting an ice cream machine will reassure ice cream amateurs. Experts and novices alike will appreciate tips for selecting the best citrus and creating unusual but complementary pairings (apricots go nicely with Olive Oil Ice Cream). An impressive array of flavors is available for the making, like Chocolate Peanut Butter Ice Cream, Vanilla Frozen Yogurt, Fresh Fig Ice Cream and Pear Pecorino Ice Cream. Sorbet, sherbet and granita also are explored in depth, as are ice cream "vessels," such as brownies and crepes. Great photos and plenty of practical advice combine to make this an appealing and useful resource for the dessert aficionado. (May)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to an out of print or unavailable edition of this title.

Product details

  • File Size : 75252 KB
  • Publication Date : March 27, 2018
  • Word Wise : Enabled
  • Print Length : 482 pages
  • Publisher : Ten Speed Press; Revised, Updated Edition (March 27, 2018)
  • Language: : English
  • ASIN : B073QZ26D4
  • Enhanced Typesetting : Enabled
  • Text-to-Speech : Enabled
  • X-Ray : Enabled
  • Lending : Not Enabled
  • Customer Reviews:
    4.7 out of 5 stars 1,197 ratings