The Perfect Scoop Revised And Updated 2 Recipes For Ice Creams Sorbets Gelatos Granitas And Sweet Accompaniments Book PDF, EPUB Download & Read Online Free

The Perfect Scoop, Revised and Updated
Author: David Lebovitz
Publisher: Ten Speed Press
ISBN: 0399580328
Pages: 272
Year: 2018-03-27
View: 1100
Read: 430
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.
The River Cottage Meat Book
Author: Hugh Fearnley-Whittingstall
Publisher:
ISBN: 1580088082
Pages: 543
Year: 2007
View: 162
Read: 891

The Perfect Scoop
Author: David Lebovitz
Publisher: Ten Speed Press
ISBN: 160774094X
Pages: 256
Year: 2011-07-27
View: 1199
Read: 753
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 Lebovitz’s 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 author’s 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. From the Hardcover edition.
Bi-Rite Creamery's Sweet Cream & Sugar Cones
Author: Kris Hoogerhyde, Anne Walker, Dabney Gough
Publisher: Random House Digital, Inc.
ISBN: 1607741849
Pages: 224
Year: 2012
View: 952
Read: 575
A collection of ice cream, frozen treat and dairy dessert recipes by San Francisco's popular Bi-Rite Creamery emphasizes the use of farm-fresh, seasonal ingredients and includes such flavor options as Balsamic Strawberry, Honey Lavender and Orange-Cardamom. 20,000 first printing.
Jeni's Splendid Ice Creams at Home
Author: Jeni Britton Bauer
Publisher: Artisan Books
ISBN: 1579654363
Pages: 217
Year: 2011
View: 1124
Read: 283
Demonstrates how to prepare professional-quality ice creams, yogurts, and sorbets using unique flavors and minimally processed milk to create flavors including salty caramel and roasted pumpkin five-spice ice cream.
Ice Creams, Sorbets and Gelati
Author: Caroline Weir, Robin Weir
Publisher:
ISBN: 1770503226
Pages:
Year: 2018-06
View: 592
Read: 208

Lola's Ice Creams and Sundaes
Author: Morfudd Richards
Publisher: Random House
ISBN: 1448146933
Pages: 256
Year: 2012-05-01
View: 794
Read: 151
Morfudd Richards ran a very popular London restaurant called Lola's. When she closed it in 2004 she bought an ice-cream van and started a business - Lola's on Ice - selling her homemade ice creams. From here springs this mouthwatering book, based on four years' experience of mastering the art of making ice cream and the discovery of a passion. Morfudd shares over 100 sumptuous recipes for ice creams, sorbets, granitas and sundaes - for use with an ice-cream maker or by hand. She reveals why beetroot is the perfect partner for blackcurrant in a sorbet; how to make the creamiest vanilla ice cream and why your tastebuds won't fail to be tantalised by burnt orange caramel or rhubarb crumble ice cream or pea and wasabi sorbet. She also teaches you how to marry flavours to create irresistible sundaes, how to make ices throughout the year using seasonal ingredients and provides a handy Q&A section to help solve your ice-cream dilemmas. With eye-catching design and stunning colour photography throughout, this book is THE definitive guide to all things iced and will have you licking your bowl clean to savour every last drop of your delectable desserts.
The Perfect Scoop, Revised and Updated
Author: David Lebovitz
Publisher: Ten Speed Press
ISBN: 0399580328
Pages: 272
Year: 2018-03-27
View: 1004
Read: 813
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.
Ready for Dessert
Author: David Lebovitz
Publisher: Ten Speed Press
ISBN: 1607740842
Pages: 288
Year: 2010-10-05
View: 439
Read: 591
Pastry chef David Lebovitz is known for creating desserts with bold and high-impact flavor, not fussy, complicated presentations. Lucky for us, this translates into showstopping sweets that bakers of all skill levels can master. In Ready for Dessert, elegant finales such as Gâteau Victoire, Black Currant Tea Crème Brûlée, and Anise-Orange Ice Cream Profiteroles with Chocolate Sauce are as easy to prepare as comfort foods such as Plum-Blueberry Upside-Down Cake, Creamy Rice Pudding, and Cheesecake Brownies. With his unique brand of humor—and a fondness for desserts with “screaming chocolate intensity”—David serves up a tantalizing array of more than 170 recipes for cakes, pies, tarts, crisps, cobblers, custards, soufflés, puddings, ice creams, sherbets, sorbets, cookies, candies, dessert sauces, fruit preserves, and even homemade liqueurs. David reveals his three favorites: a deeply spiced Fresh Ginger Cake; the bracing and beautiful Champagne Gelée with Kumquats, Grapefruits, and Blood Oranges; and his chunky and chewy Chocolate Chip Cookies. His trademark friendly guidance, as well as suggestions, storage advice, flavor variations, and tips will help ensure success every time. Accompanied with stunning photos by award-winning photographer Maren Caruso, this new compilation of David’s best recipes to date will inspire you to pull out your sugar bin and get baking or churn up a batch of homemade ice cream. So if you’re ready for dessert (and who isn’t?), you’ll be happy to have this collection of sweet indulgences on your kitchen shelf—and your guests will be overjoyed, too. From the Hardcover edition.
500 Ice Creams, Sorbets & Gelatos
Author: Alex Barker
Publisher: Sellers Pub Incorporated
ISBN: 1416205330
Pages: 288
Year: 2009
View: 1028
Read: 169
The 500 fabulous, easy, cool, and glorious indulgences featured in this book include classic ice creams, sorbets, and Italian-style gelatos, as well as show-stopping ice cream cakes and gateaux, kid-friendly frozen goodies, and health- and calorie-conscious options.
Hello, My Name Is Ice Cream
Author: Dana Cree
Publisher: Clarkson Potter
ISBN: 0451495373
Pages: 240
Year: 2017
View: 555
Read: 154
With more than 100 recipes for ice cream flavors and revolutionary mix-ins from a James Beard-nominated pastry chef, Hello, My Name is Ice Creamexplains not only how to make amazing ice cream, but also the science behind the recipes so you can understand ice cream like a pro.Hello, My Name is Ice Creamis a combination of three books every ice cream lover needs to make his or her own delicious blends- it is 1) an approchable, quick-start manual to making your own ice cream, 2) a guide to help you think about how flavors work together, and 3) a dive into the science of ice cream with explanations of how it forms, how air and sugars affect texture and flavor, and how you can manipulate all of these factors to create the ice cream of your dreams. The recipes begin with the basics--super chocolately chocolate and Tahitian vanilla--then evolve into more adventurous infusions, custards, sherbets, and frozen yogurt styles. And then there are the mix-ins, simple treats elevated by Cree's pastry chef mind, including chocolate chips designed to melt on contact once you bite them and brownie bits that crunch.
Foods of the Southwest Indian Nations
Author: Lois Ellen Frank
Publisher: Ten Speed Press
ISBN: 0307814696
Pages: 208
Year: 2013-02-20
View: 1106
Read: 318
In this gloriously photographed book, renowned photographer and Native American–food expert Lois Ellen Frank, herself part Kiowa, presents more than 80 recipes that are rich in natural flavors and perfectly in tune with today's healthy eating habits. Frank spent four years visiting reservations in the Southwest, documenting time-honored techniques and recipes. With the help of culinary advisor and Navajo Nation tribesman Walter Whitewater, a chef in Santa Fe, Frank has adapted the traditional recipes to modern palates and kitchens. Inside you'll find such dishes as Stuffed Tempura Chiles with Fiery Bean Sauce, Zuni Sunflower Cakes, and Prickly Pear Ice. With its wealth of information, this book makes it easy to prepare and celebrate authentic Native American cooking. Includes sources for special ingredients and substitutions. Chapters are organized by the staples of Native American cuisine: corn, vine-growing vegetables, wild fruits and greens, legumes, game birds, meats, fish, and breads. Awards2003 James Beard Award WinnerReviews“A stunning new cookbook." —Accent West“[A] wonderful introduction to America's oldest cuisine.”—Phoenix magazine “One of the most stunning books of the year.”—Austin American Statesman “Gorgeous . . . exceptional.”—New Age Retailer From the Hardcover edition.
The Ultimate Ice Cream Book
Author: Bruce Weinstein
Publisher: Harper Collins
ISBN: 0061870838
Pages: 256
Year: 2009-10-13
View: 408
Read: 1124
The Ultimate Ice Cream Book contains enough recipes to fill your summer days with delicious frozen desserts -- but after acquainting yourself with this book's hundreds of tempting concoctions, you'll want to use it every day of the year. With over 500 recipes, author Bruce Weinstein has put together the most comprehensive cookbook of its kind, covering just about every conceivable flavor of ice cream, sorbet, and granita; dozens of different recipes for shakes, malts, and other cold drinks; how to make your own ice cream cones; and toppings galore. If you ever worried that you might not get full use out of your ice-cream maker, cast your doubts aside. Ice cream recipes feature such unusual flavors as lavender, chestnut, rhubarb, and Earl Grey tea. Even Weinstein's vanilla ice cream is anything but plain, with variations like Vanilla Crunch, Vanilla Rose, and Vanilla Cracker Jack. There is also a plethora of light, refreshing recipes for sorbets and granitas, with flavors like Apple Chardonnay, Coconut, and Kiwi. Top everything off with the author's recipes forhomemade sauces. Whether it's a special event or a midnight snack, The Ultimate Ice Cream Book has what you need to make any occasion a little sweeter.
The Art of Making Gelato
Author: Morgan Morano
Publisher: Race Point Pub
ISBN: 1937994449
Pages: 192
Year: 2015-04-10
View: 1221
Read: 818
Forget ice cream! Impress your dinner guests with unique flavors, and indulge in fabulous recipes and luxurious desserts that you can make at home with Gelato & Sorbetos. Discover where these two icy desserts originated, and the techniques and tools that you need to make this delicious treat at home. Gelato is churned more slowly and frozen at a slightly warmer temperature. The slow churning incorporates less air, so the gelato is denser. The higher freezing temperature means that the gelato stays silkier and softer. Dairy-free and egg-free, sorbets are made from fruit juice or flavored water and simple syrup. They're churned like ice cream to give them a soft and snowy texture. Join authors Francesco Realmutto and Salvatore Potestio as they share 50 recipes for gelato and sorbeto. Enjoy traditional chocolate, vanilla and strawberry to tiramisu, biscotti, mascarpone, hazelnut, and pistachio—even olive oil gelato!
Ice Cream and Iced Desserts
Author: Joanna Farrow, Sara Lewis
Publisher:
ISBN: 0754805026
Pages: 256
Year: 2000
View: 314
Read: 163
Over 150 irresistible ice cream treats that show how easy it is to make your own delicious ice cream, whatever the occasion.