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Title details for The Perfect Scoop by David Lebovitz - Available

The Perfect Scoop

Ice Creams, Sorbets, Granitas, and Sweet Accompaniments

by David Lebovitz
ebook
1 of 2 copies available
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1 of 2 copies available

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.

  • Creators

  • Publisher

  • Release date

    July 27, 2011

  • Formats

    • OverDrive Read

      • ISBN: 9781607740940

    • EPUB ebook

      • ISBN: 9781607740940
      • File size: 17293 KB

  • Languages

    • English

  • Reviews

    • Publisher's Weekly

      February 19, 2007
      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.

    • Library Journal

      April 15, 2007
      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 frozen treats, from Chocolate-Peanut Butter Ice Cream to Cherry Sorbet to Blood Orange Granita. All the classics are here, along with more innovative creations (Parsley Ice Cream, anyone?). Lebovitz also includes a good introductory section and a short chapter on homemade ice cream cones, meringue nests, and the like. For all dessert collections.

      Copyright 2007 Library Journal, LLC Used with permission.

Formats

  • OverDrive Read
  • EPUB ebook

subjects

Languages

  • English

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