Name: The Perfect Scoop, Revised and Updated: 200 Recipes for Ice Creams, Sorbets, Gelatos, Granitas, and Sweet Accompaniments
Price: 18.75 GBP
Availability: InStock
Author: David Lebovitz
ISBN: 9780399580314

portada The Perfect Scoop, Revised and Updated: 200 Recipes for Ice Creams, Sorbets, Gelatos, Granitas, and Sweet Accompaniments

Type

Physical Book

Author

David Lebovitz

Publisher

Ten Speed Press

Year

2018

Language

English

Pages

272

Format

Hardcover

Dimensions

25.9 x 20.8 x 2.3 cm

Weight

1.13 kg.

ISBN13

9780399580314

Synopsis "The Perfect Scoop, Revised and Updated: 200 Recipes for Ice Creams, Sorbets, Gelatos, Granitas, and Sweet Accompaniments"

A revised and updated edition of the best-selling ice cream book, featuring a dozen new recipes, a fresh design, and all-new photography. This comprehensive collection of homemade ice creams, sorbets, gelatos, granitas, and accompaniments from New York Times best-selling cookbook author and blogger David Lebovitz emphasizes classic and sophisticated flavors alongside a bountiful helping of personality and proven technique. David's frozen favorites range from classic (Chocolate-Peanut Butter) to comforting (S'mores Ice Cream) and contemporary (Lavender-Honey) to cutting-edge (Labneh Ice Cream with Pistachio-Sesame Brittle). Also appearing is a brand new selection of frozen cocktails, including a Negroni Slush and Spritz Sorbet, and an indulgent series of sauces, toppings, and mix-ins to turn a simple treat into a perfect scoop of delight.

David Lebovitz

(Author)

View Author's Page

David Lebovitz es un chef y autor estadounidense reconocido por sus libros de cocina y su blog sobre gastronomía y vida en París. Tras una exitosa carrera como chef de pastelería en el restaurante Chez Panisse en California, se trasladó a París en 2004, donde ha compartido sus experiencias culinarias y personales a través de sus escritos. Entre sus obras más destacadas se encuentran "La cocina de mi barrio parisino" (2014), "El dulce vivir en París" (2009) y "La cuchara perfecta" (2007). Estos libros, que combinan recetas con relatos personales, han sido aclamados por su estilo accesible y su enfoque en la cocina francesa contemporánea.

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