The Perfect Scoop, Revised and Updated - by David Lebovitz (Hardcover)
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<p/><br></br><p><b> Book Synopsis </b></p></br></br><b><b>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 </b><b><i>New York Times</i></b><b> best-selling cookbook author and blogger David Lebovitz emphasizes classic and sophisticated flavors alongside a bountiful helping of personality and proven technique.</b></b> <p/>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.<p/><br></br><p><b> Review Quotes </b></p></br></br><br>"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!" <b>--Ina Garten</b> <p/> "A glorious, in-depth look into a scrumptious subject, written in typical Lebovitz style: informative, personal, and entertaining."<b>--Yotam Ottolenghi</b> <p/> "<i>The Perfect Scoop</i> digs right into what you need to know for successful ice creams, sherbets, gelatos, sorbets, frozen yogurts, and granitas." <b>--<i>New York Times</i></b> <p/> 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. <b>--<i>San Francisco Chronicle</i></b> <p/> "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." -<b>-<i>Publishers Weekly</i></b> <p/> "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." <b>--Epicurious.com</b><br><p/><br></br><p><b> About the Author </b></p></br></br>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 <i>The Perfect Scoop</i>, <i>Ready for Dessert</i>, <i>The Great Book of Chocolate</i>, and a memoir called <i>The Sweet Life in Paris</i>, and he was named one of the Top Five Pastry Chefs in the Bay Area by the <i>San Francisco Chronicle</i>. David has also been featured in <i>Bon Appétit, Food & Wine, Cook's Illustrated, </i>the <i>Los Angeles Times, </i>the <i>New York Times, Saveur, Travel + Leisure, </i>and more.
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