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<p>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 <i>the Perfect Scoop</i>, Pastry Chef David Lebovitz&#8217;s Gorgeous Guide To The Pleasures Of Homemade Ice Creams, Sorbets, Granitas, And More. <p>with An Emphasis On Intense And Sophisticated Flavors And A Bountiful Helping Of The Author&#8217;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.<p><i>from The Hardcover Edition.</i></p> <h3>publishers Weekly</h3> <p>lebovitz, A Former Chez Panisse Pastry Chef And Author Of The Great Chocolate Book, Credits His First And Craziest, Most Insane Summer Job- As An Ice Cream Scooper At A Soda Fountain-with Inspiring His Lifelong Devotion To Ice Cream. The Author's 25 Years Of Experien

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Author

Hugh Fearnley-Whittingstall

Publisher

Berkeley: Ten Speed Press

Published

2007

Language

EN

ISBN

9781580088749

Category

cooking

Subjects

Cooking

Rating

4.19 / 5 (6,628 ratings)

Updated

2026-03-14