Synopses & Reviews
Ripe seasonal fruits. Fragrant vanilla, toasted nuts, and spices. Heavy cream and bright liqueurs. Chocolate, chocolate, and more chocolate. Every luscious flavor is grist for the chill in David Lebovitz's ecstatic guide to the pleasures of homemade ice creams, sorbets, granitas, and more. With an emphasis on intense and sophisticated flavors, an international flair, and a bountiful helping of seasoned technique, this collection of frozen treats ranges from classic and comforting (Chocolate Sorbet) to contemporary and cutting edge (Mojito Granita). Spilling over with scrumptious sauces, crunchy toppings, and surprising mix-ins, THE PERFECT SCOOP transforms simple ice cream into a knockout dessert. 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.
"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 experience as a frozen-dessert maker are put to excellent use in this wittily written, detailed volume. Step-by-step photos and advice on selecting an ice cream machine will reassure ice cream amateurs. Experts and novices alike will appreciate tips for selecting the best citrus and creating unusual but complementary pairings (apricots go nicely with Olive Oil Ice Cream). An impressive array of flavors is available for the making, like Chocolate Peanut Butter Ice Cream, Vanilla Frozen Yogurt, Fresh Fig Ice Cream and Pear Pecorino Ice Cream. Sorbet, sherbet and granita also are explored in depth, as are ice cream 'vessels,' such as brownies and crepes. Great photos and plenty of practical advice combine to make this an appealing and useful resource for the dessert aficionado." Publishers Weekly (Copyright Reed Business Information, Inc.)
A full-color collection of 150 recipes for ice creams, sorbets, and granitas (plus sauces, mix-ins, and vessels) from celebrated pastry chef Lebovitz, formerly of Chez Panisse and author of "The Great Chocolate Book" and "Room for Dessert."
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 Lebovitzs 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 authors 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.
Bold flavors and mix-and-match recipes for ice creams, gelatos, sorbets, and cookies, from the maker of "the best ice cream sandwiches in culinary history" (Jeffrey Steingarten, Vogue).
From aand#160;beat-up postal van turned food truck, Coolhaus has rocketed to a national brand. Yahoo! called it and#8220;the best ice cream in America.and#8221; Theand#160;inventive sandwiches, named after famous architects,and#160;are sold in supermarkets across the country, as well as from trucks in Los Angeles, New York, Austin, and Dallas.and#160;Coolhaus hasand#160;drawn accolades from the New York Times
, Every Day with Rachael Ray
, and Good Morning America
, to name a few,and#160;and from suchand#160;celebrities as Will Ferrell, Jimmy Kimmel, and Alex Guarnaschelli.
Now the owners part with the recipes for their coolest creations, like the BuckMINTster Fuller (Dirty Mint Chipand#160;Ice Cream with Chocolate Chipand#160;Cookies) and the Frank Behry (Strawberry Gelato with Snickerdoodles). Daring flavors range from classic (Cookies and Sweet Cream), to boozy (Bourbon Manhattan), to vegan (Lychee Martini), and even savory (Fried Chicken and Waffle).
Sandwiched among the treats are tips on ice cream making,and#160;profiles of major and up-and-coming architects, and amusing tales ofand#160;the ownersand#8217; forays into the ice cream business.
About the Author
Natasha Case, Coolhaus's CEO,andnbsp;has beenandnbsp;named to Forbes Magazineand#8217;s list of and#8220;30 Under 30and#8221; in food and wine.
Freya Estrellerandnbsp;manages Coolhaus's business operation.
Kathleen Squires has written for Saveur, Gourmet, New York, Real Simple, and more.
Table of Contents
Introduction - vii
1. Basics - 1
2. Ice Creams - 21
3. Sorbets and Sherbets - 105
4. Granitas - 143
5. Sauces and Toppings - 161
6. Mix-Ins - 191
7. Vessels - 217
Acknowledgments - 236
Resources - 237
Index - 239