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The Perfect Scoop: Ice Creams, Sorbets, Granitas and Sweet Accompaniments Hardcover – 25 May 2011

4.7 out of 5 stars 85 customer reviews

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Hardcover, 25 May 2011
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Product details

  • Hardcover: 246 pages
  • Publisher: Jacqui Small LLP (25 May 2011)
  • Language: English
  • ISBN-10: 1906417547
  • ISBN-13: 978-1906417543
  • Product Dimensions: 26.7 x 19.3 x 3 cm
  • Average Customer Review: 4.7 out of 5 stars 85 customer reviews
  • Amazon Bestsellers Rank: 342,586 in Books (See Top 100 in Books)
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Product description

Review

‘David Lebovitz really stands out from the crowd as one of the best in the business. The Perfect Scoop is full of stunning recipes.’ - Rachel Allen

(Mail on Sunday)

‘The recipes look very good indeed, with some interesting flavour couplings’ - Anthony Worrall Thompson

(Daily Express (Saturday magazine))

‘Essential reading if you plan to delve into the frozen arts’

(The Guardian)

‘The ultimate ice-cream compendium for novices and professionals alike…inspiring photography’

(Caterer & Hotelkeeper)

‘The author is an aficionado of frozen desserts, and his enthusiasm is infectious.’

(Great British Food)

‘A dazzling array of recipes to suit every palate. Here’s hoping for enough sunny days to try every recipe.’

(Psychologies)

‘Fresh vibrant flavours that are both appealing and delectable… David Lebovitz’s visually sumptuous book on ice creams ticks these boxes. All the recipes we tried were easy to follow and delivered on their promises.’ Four stars ****

(Time Out)

About the Author

DAVID LEBOVITZ is a pastry chef, author, and creator of the award-winning food blog www.davidlebovitz.com. Trained as a baker in France and in Belgium, he worked for twelve years in the pastry department at the famed Chez Panisse restaurant in Berkeley, California. Room for Dessert, his first book, was an International Association of Culinary Professionals award nominee. He is also the author of The Sweet Life in Paris. David writes, blogs, and leads culinary tours from his home in Paris, France.


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on 15 January 2011
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