The Perfect Scoop

Ripe, seasonal fruits. Fragrant vanilla, toasted nuts and spices. Every luscious flavour 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. Chocolate or strawberry sorbet? Orange popscicle or rum and raisin ice cream? Mojito granita or sweet potato ice cream with maple glazed pecans? This collection of frozen treats ranges from the classic to the comforting to the cutting edge, with an emphasis on intense and sophisticated flavours and a bountiful helping of the author's expert techniques. As well as easy-to-follow recipes for a dazzling range of ice creams, sorbets and granitas, The Perfect Scoop features irresistible toppings and sauces - from classic hot fudge to exotic candied red beans and cajeta (a Mexican form of caramel) - and mouth-watering mix-ins, such as chocolate chip cookie dough, buttercrunch toffee and honey-sesame brittle. The author blurs the line between sweet and savoury, recommending ice creams made of intriguing ingredients like parsley, basil, black pepper or avocado, and offers an array of innovative serving suggestions. With an essential equipment overview, advice on what to look for when purchasing ingredients specifically for use in frozen desserts, and expert technical advice, this oh-so-cool book contains all the info you'll ever need on how to create the perfect scoop.

ÀúÀÚ : David Lebovitz

David Lebovitz is the author of Room for Dessert, Ripe for Dessert and Ready for Dessert as well as The Great Book of Chocolate - hailed by the New York Times as a book of the year. He was a pastry chef for many years and was named as one of the top five pastry chefs in the Bay Area by the San Fransisco Chronicle. He now lives in Paris where he leads culinary tours of the city.