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.
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* A generous collection of classic and contemporary recipes for ice creams, sorbets, granitas, and accompaniments, from a former Chez Panisse pastry chef and popular dessert book author.
* Includes more than 200 recipes and 45 full-color food photos.
* Features in-depth material on successful ice cream making, from choosing the right equipment and the best ingredients to crafting the perfect custard.
* Most recipes are accompanied by "Perfect Pairings"--variations and garnishes for turning homemade ice cream into fun and fanciful desserts.
"This is the only book you'll ever need to make stellar ice cream."
--Gale Gand, host of Food Network's Sweet Dreams
"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
"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 The Secrets of Baking
"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
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