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Perfect Scoop : Ice Creams, Sorbets, Granitas, and Sweet Accompaniments
by David Lebovitz and Lara Hata


Overview - 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.  Read more...

 
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More About Perfect Scoop by David Lebovitz; Lara Hata
 
 
 
Overview
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."

 
Details
  • ISBN-13: 9781580088084
  • ISBN-10: 1580088082
  • Publisher: Ten Speed Pr
  • Publish Date: May 2007
  • Page Count: 246
  • Dimensions: 1 x 7.5 x 10.75 inches
  • Shipping Weight: 2.3 pounds


Related Categories

Books > Cooking > Courses & Dishes - Desserts

 
BookPage Reviews

The scoop on summer's favorite scoops

David Lebovitz's The Perfect Scoop, the biggest in size and length, sticks to recipes for the homemade variety only (though he'd never know if you used any of his 21 "mix-ins" to doctor up a purchased quart). More space is devoted to ice creams in a fabulous variety of flavors than other frozen confections, though they too get their due. Many are based on cooked custard—fresh ginger, date, rum, pecan, lavender-honey; some are whipped up in the blender quite quickly—oh-so-sophisticated prune Armagnac or tiramisu. David has great ideas for sauces and toppings, cookies for sandwiches and serving cups, along with good header notes and detailed directions.

 
BAM Customer Reviews