The Perfect Scoop, Revised and Updated: 200 Recipes for Ice Creams, Sorbets, Gel

Description: The Perfect Scoop, Revised and Updated by David Lebovitz 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.Davids frozen favorites range from classic (Chocolate-Peanut Butter) to comforting (Smores 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. FORMAT Hardcover LANGUAGE English CONDITION Brand New Notes A revised and updated edition of the bestselling ice cream book. Author Biography 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, Cooks Illustrated,atheaLos Angeles Times,atheaNew York Times, Saveur, Travel + Leisure,aand more. Review "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 authors 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 youd soon weigh 300 pounds, then consider this book; you may just find some happy compromises." --Epicurious.com Review Quote 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 authors 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 Excerpt from Book CHOCOLATE SORBET Makes about 1 quart This is the perfect chocolate sorbet--its very rich, dense, and full of bittersweet chocolate flavor, and its 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 its 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 manufacturers instructions. If the mixture has become too thick to pour into your machine, whisk it vigorously to thin it out. Details ISBN039958031X Author David Lebovitz Pages 272 ISBN-10 039958031X ISBN-13 9780399580314 Format Hardcover Media Book Imprint Ten Speed Press Country of Publication United States DEWEY 641.862 Subtitle 200 Recipes for Ice Creams, Sorbets, Gelatos, Granitas, and Sweet Accompaniments Place of Publication Berkeley CA Illustrations 45 photos Publisher Ten Speed Press Short Title The Perfect Scoop, Revised and Updated Language English Year 2018 Publication Date 2018-03-27 UK Release Date 2018-03-27 AU Release Date 2018-03-27 NZ Release Date 2018-03-27 US Release Date 2018-03-27 Edition Description Revised edition Replaces 9781580088084 Audience General We've got this At The Nile, if you're looking for it, we've got it. With fast shipping, low prices, friendly service and well over a million items - you're bound to find what you want, at a price you'll love! TheNile_Item_ID:117938259;

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