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Perfect Scoop, Revised And Updated, The: 200 Recipes for Ice Creams, Sorbets, Gelatos, Granitas, and Sweet Accompaniments [A Cookbook] Hardcover – Illustrated, 1 August 2018

4.7 out of 5 stars 1,676 ratings

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From the Publisher

Product description

Review

"This is the definitive book on frozen desserts. David has the most amazing recipes for homemade ice cream, plus lots of ideas for crunchy toppings, sweet mix-ins, and edible 'vessels' such as sugar cones, meringues, and cream puffs. I want to make them all!" --Ina Garten

"A glorious, in-depth look into a scrumptious subject, written in typical Lebovitz style: informative, personal, and entertaining."--Yotam Ottolenghi

"The Perfect Scoop digs right into what you need to know for successful ice creams, sherbets, gelatos, sorbets, frozen yogurts, and granitas." --New York Times

Having churned out ice cream at home and in professional kitchens for a quarter century, Lebovitz can guide even a beginner to a great frozen experience. . . . Truly the Good Humor man of home ice cream. --San Francisco Chronicle

"The author's 25 years of experience as a frozen-dessert maker are put to excellent use in this wittily written, detailed volume. . . . Great photos and plenty of practical advice combine to make this an appealing and useful resource for the dessert aficionado." --Publishers Weekly

"If you love cold sweets but never dared own an ice-cream machine for fear you'd soon weigh 300 pounds, then consider this book; you may just find some happy compromises." --Epicurious.com

About the Author

DAVID LEBOVITZ has been a professional cook and baker for most of his life; he spent nearly thirteen years at Chez Panisse until he left the restaurant business in 1999 to write books. He moved to Paris in 2004 and turned davidlebovitz.com into a phenomenally popular blog. He is the author of six books, includingaThe Perfect Scoop,aReady for Dessert,aThe Great Book of Chocolate, and a memoir calledaThe Sweet Life in Paris, and he was named one of the Top Five Pastry Chefs in the Bay Area by theaSan Francisco Chronicle. David has also been featured inaBon AppUtit, Food & Wine, Cook's Illustrated,atheaLos Angeles Times,atheaNew York Times, Saveur, Travel + Leisure,aand more.

Product details

  • Publisher ‏ : ‎ Clarkson Potter/Ten Speed; Revised ed. edition (1 August 2018)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 272 pages
  • ISBN-10 ‏ : ‎ 039958031X
  • ISBN-13 ‏ : ‎ 978-0399580314
  • Dimensions ‏ : ‎ 20.83 x 2.29 x 26.16 cm
  • Customer Reviews:
    4.7 out of 5 stars 1,676 ratings

About the author

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Author of The Perfect Scoop, the complete guide to making the best ice cream and frozen desserts at home, Ready for Dessert, a compilation of baking favorites, from an extra-moist Fresh Ginger Cake, to crunchy Double-Chocolate Biscotti, My Paris Kitchen, stories and recipes from the glorious foods markets and shops in Paris, and Drinking French, recipes and stories inspired by the iconic caf&eacute; drinks, ap&eacute;ritifs, and cocktails of France.

Customer reviews

4.7 out of 5 stars
4.7 out of 5
1,676 global ratings

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Top reviews from Australia

Reviewed in Australia on 12 October 2020
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Reviewed in Australia on 30 May 2021
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Reviewed in Australia on 14 February 2020

Top reviews from other countries

Pat Edinburgh
4.0 out of 5 stars A really good book for ice cream fans with proper measurements in grams, hurray!
Reviewed in the United Kingdom on 28 September 2018
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30 people found this helpful
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Alistair
5.0 out of 5 stars Amazed
Reviewed in the United Kingdom on 18 June 2019
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5 people found this helpful
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A.Banner
5.0 out of 5 stars EXCELLENT... BUT if you have a small ice cream maker, read this review before you buy the book
Reviewed in the United Kingdom on 16 April 2013
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35 people found this helpful
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Maxine Brauman
5.0 out of 5 stars Great choice of flavours, easy to follow
Reviewed in the United Kingdom on 28 June 2019
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5 people found this helpful
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Lizzie51
4.0 out of 5 stars I wanted a good ice cream recipe book
Reviewed in the United Kingdom on 13 July 2018
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4 people found this helpful
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