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Mohrbooks Literary Agency
Sebastian Ritscher |
| Original language | |
| English | |
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| Weblink | |
| davidlebovitz.com | |
THE PERFECT SCOOP, REVISED AND UPDATED
200 Recipes for Ice Creams, Sorbets, Gelatos, Granitas, and Sweet Accompaniments
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.
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.
David's recipes range from classics to contemporary flavors like Lavender-Honey and even to cutting-edge options like Labneh Ice Cream with Pistachio-Sesame Brittle. Also included 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.
The revised and updated edition of this best-selling ice cream book features 12 new recipes, a fresh design, all-new photography, and a new hardcover format.
DAVID LEBOVITZ 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 started his popular blog davidlebovitz.com. He is the author of six books, including Ready for Dessert, The Great Book of Chocolate, the New York Times best-selling My Paris Kitchen, and a memoir, The Sweet Life in Paris. He was named one of the top five pastry chefs in the Bay Area by the San Francisco Chronicle and has also been featured in Bon Appétit, Food & Wine, Cook's Illustrated, the Los Angeles Times, New York Times, Saveur, Travel + Leisure, and more.
David's recipes range from classics to contemporary flavors like Lavender-Honey and even to cutting-edge options like Labneh Ice Cream with Pistachio-Sesame Brittle. Also included 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.
The revised and updated edition of this best-selling ice cream book features 12 new recipes, a fresh design, all-new photography, and a new hardcover format.
DAVID LEBOVITZ 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 started his popular blog davidlebovitz.com. He is the author of six books, including Ready for Dessert, The Great Book of Chocolate, the New York Times best-selling My Paris Kitchen, and a memoir, The Sweet Life in Paris. He was named one of the top five pastry chefs in the Bay Area by the San Francisco Chronicle and has also been featured in Bon Appétit, Food & Wine, Cook's Illustrated, the Los Angeles Times, New York Times, Saveur, Travel + Leisure, and more.
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Book
Published 2018-03-27 by Ten Speed Press |
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Book
Published 2018-03-27 by Ten Speed Press |