Overview

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.

Full Product Details

9780399580314

Table of Contents

Reviews

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! --Ina Garten A glorious, in-depth look into a scrumptious subject, written in typical Lebovitz style: informative, personal, and entertaining. --Yotam Ottolenghi The Perfect Scoop digs right into what you need to know for successful ice creams, sherbets, gelatos, sorbets, frozen yogurts, and granitas. --New York Times 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. --San Francisco Chronicle 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. --Publishers Weekly 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. --Epicurious.com

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! --Ina Garten A glorious, in-depth look into a scrumptious subject, written in typical Lebovitz style: informative, personal, and entertaining. --Yotam Ottolenghi The Perfect Scoop digs right into what you need to know for successful ice creams, sherbets, gelatos, sorbets, frozen yogurts, and granitas. --New York Times 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. --San Francisco Chronicle David's recipes are approachable, smart, and delicious. This book is indispensable for anyone who loves ice cream. --Rachel Allen All in all, I'd be surprised to learn that there's a better ice cream book out there. --Michael Ruhlman, author of Ratio and The Making of a Chef Finally, someone has done real justice to my favorite food, ice cream. David's book is full of new ideas for cold delights and great takes on my favorite chocolate treats. --John Scharffenberger, cofounder of Scharffen Berger Chocolate Maker and author of Essence of Chocolate This is the only book you'll ever need to make stellar ice cream. --Gale Gand, host of Food Network's Sweet Dreams I screamed, you'll scream--we all scream for David's wonderful ice cream! I highly recommend this book for all ice cream junkies. --Sherry Yard, pastry chef at Spago and author of Desserts by the Yard The Perfect Scoop is luscious and perfectly luxurious--even David's accompaniments and accessories ('mix-ins' and 'vessels' as he calls them) sparkle sweetly. --Lisa Yockelson, author of Baking by Flavor and ChocolateChocolate 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. --Publishers Weekly Here is the rare book in which the recipes live up to the delicious promise of their names . . . The collection of ice creams ranges from the sophisticated to the delightfully childish. --New York Daily News 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. --Epicurious.com Everything you need to know about making anything remotely connected with ice cream. ...Lebovitz is an entertaining read...the recipe headnotes alone are worth the price of the book. --Oregonian The scoop in the title is perfect, and so is everything else about this cookbook on homemade ice cream. It's informative, full of charm and loaded with irresistible and impeccably tested recipes. --Seattle Post-Intelligencer Praise for the first edition of The Perfect Scoop The Perfect Scoop digs right into what you need to know for successful ice creams, sherbets, gelatos, sorbets, frozen yogurts, and granitas. --New York Times 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. -- San Francisco Chronicle 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. --Publishers Weekly

Praise for the first edition of The Perfect Scoop The Perfect Scoop digs right into what you need to know for successful ice creams, sherbets, gelatos, sorbets, frozen yogurts, and granitas. --New York Times 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. -- San Francisco Chronicle 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. --Publishers Weekly

Author Information

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, includingaThe Perfect Scoop,aReady for Dessert,aThe Great Book of Chocolate, and a memoir calledaThe Sweet Life in Paris, and he was named one of the Top Five Pastry Chefs in the Bay Area by theaSan Francisco Chronicle. David has also been featured inaBon AppUtit, Food & Wine, Cook's Illustrated,atheaLos Angeles Times,atheaNew York Times, Saveur, Travel + Leisure,aand more.

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