The Perfect Scoop

Ice Creams, Sorbets, Granitas, and Sweet Accompaniments

By David Lebovitz; Lara Hata (Photographer)
(Ten Speed Press, Hardcover, 9781580088084, 246pp.)

Publication Date: May 2007

List Price: $24.99*
* Individual store prices may vary.
Shop Local
Enter your zip code below to find indies closest to you.

Go


Description
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.



About the Author
Author of the highly praised cookbook "Room for Dessert, " David Lebovitz was a pastry cook at Alice Waters's famed Chez Panisse restaurant for twelve years. Named one of the "Top Five Pastry Chefs in the Bay Area" by the San Francisco Chronicle, and nominated for an IACP/Kitchen Aid Award for Room for Dessert, David has been featured in such national publications as "Bon AppEtit, " the "New York Times, People, " and "Gourmet."

Lara Hata is a freelance Bay-Area photographer whose work includes The Perfect Scoop.
Indie Bookstore Finder
EBbooks and EReaders
Find great gifts: Signed books
Link to IndieBound






Update Profile