Cover image for The perfect scoop : 200 recipes for ice creams, sorbets, gelatos, granitas, and sweet accompaniments / David Lebovitz ; photographs by Ed Anderson.
Title:
The perfect scoop : 200 recipes for ice creams, sorbets, gelatos, granitas, and sweet accompaniments / David Lebovitz ; photographs by Ed Anderson.
ISBN:
9780399580314
Edition:
Revised and updated.

First edition.
Publication Information:
[Berkeley?] California : Ten Speed Press, an imprint of the Crown Publishing Group, [2018]

©2018
Physical Description:
265 pages : color illustrations ; 27 cm
Abstract:
"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 New York Times best-selling cookbook author and blogger David Lebovitz emphasizes classic and sophisticated flavors alongside a bountiful helping of personality and proven technique."-- Amazon.com
Subject Term:
Holds:
Copies:

Available:*

Copy
Library
Call Number
Material Type
Home Location
Status
1
Searching...
641.862 LEB Book Adult General Collection
Searching...

On Order

Summary

Summary

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 New York Times best-selling cookbook author and blogger David Lebovitz emphasizes classic and sophisticated flavors alongside a bountiful helping of personality and proven technique.

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.


Author Notes

David Lebovitz is a pastry chef, author, and blogger. Trained as a pastry chef in France and Belgium, he worked at Chez Panisse in Berkeley, California for twelve years. He is the author of several books including Room for Dessert, Ripe for Dessert, Ready for Dessert: My Best Recipes, The Great Book of Chocolate, The Perfect Scoop, The Sweet Life in Paris, and My Paris Kitchen: Recipes and Stories.

(Bowker Author Biography)


Reviews 1

Library Journal Review

An instant classic when it was first published, Lebovitz's work remains required reading for ice cream aficionados. This revised edition features an updated design and a dozen new recipes for daring, assertive flavors (e.g., negroni slush, bacon and bourbon ice cream, labneh ice cream with pistachio-sesame brittle). Excellent as the new content is, there's not enough of it to merit replacing a functional copy, especially for those on a budget. For libraries that don't yet own the book, now's the perfect time to snatch it up. -VERDICT Essential additions to ice cream and frozen dessert collections, either edition will do. © Copyright 2018. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.


Excerpts

Excerpts

CHOCOLATE SORBET Makes about 1 quart This is the perfect chocolate sorbet--it's very rich, dense, and full of bittersweet chocolate flavor, and it's one of my all-time favorites. Use a top-quality cocoa powder; it will make a huge difference. Be sure to use a large saucepan, because the mixture will bubble up as it boils, and be sure to blend it before churning, which ensures the finished sorbet will be silky smooth.   2 1⁄4 cups (555ml) water 1 cup (200g) sugar 3⁄4 cup (75g) unsweetened Dutch-process cocoa powder Pinch of kosher or sea salt 6 ounces (170g) bittersweet or semisweet chocolate, finely chopped 1⁄2 teaspoon pure vanilla extract   1. In a large saucepan, whisk together 1½ cups (375ml) of the water with the sugar, cocoa powder, and salt. Bring to a boil, whisking frequently. Let it boil, continuing to whisk, for 45 seconds. 2. Remove from the heat and stir in the chocolate until it's melted, then stir in the vanilla and the remaining ¾ cup (180ml) water. Transfer the mixture to a blender and blend for 15 seconds. 3. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions. If the mixture has become too thick to pour into your machine, whisk it vigorously to thin it out. Excerpted from The Perfect Scoop, Revised and Updated: 200 Recipes for Ice Creams, Sorbets, Gelatos, Granitas, and Sweet Accompaniments by David Lebovitz All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.