The Perfect Scoop, Revised And Updated: 200 Recipes For Ice

Descripción

PRODUCTO:

Nombre: The Perfect Scoop, Revised and Updated: 200 Recipes for Ice Creams, Sorbets, Gelatos, Granitas, and
Marca: Ten Speed Press

DESCRIPCIÓN:

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. Críticas 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 Biografía del autor 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, including The Perfect Scoop, Ready for Dessert, The Great Book of Chocolate, and a memoir called The Sweet Life in Paris, and he was named one of the Top Five Pastry Chefs in the Bay Area by the San Francisco Chronicle. David has also been featured in Bon Appétit, Food & Wine, Cooks Illustrated, the Los Angeles Times, the New York Times, Saveur, Travel + Leisure, and more. Extracto. © Reimpreso con autorización. Reservados todos los derechos. CHOCOLATE SORBET Makes about 1 quart This is the perfect chocolate sorbetits very rich, dense, and full of bittersweet chocolate flavor, and its one of my all-time favorites. Use a top-quality cocoa powder; it will make a huge difference. Be sure to use a large saucepan, because the mixture will bubble up as it boils, and be sure to blend it before churning, which ensures the finished sorbet will be silky smooth. 2 14 cups (555ml) water 1 cup (200g) sugar 34 cup (75g) unsweetened Dutch-process cocoa powder Pinch of kosher or sea salt 6 ounces (170g) bittersweet or semisweet chocolate, finely chopped 12 teaspoon pure vanilla extract 1. In a large saucepan, whisk together 112 cups (375ml) of the water with the sugar, cocoa powder, and salt. Bring to a boil, whisking frequently. Let it boil, continuing to whisk, for 45 seconds. 2. Remove from the heat and stir in the chocolate until its melted, then stir in the vanilla and the remaining 34 cup (180ml) water. Transfer the mixture to a b

CARACTERÍSTICAS PRINCIPALES:

-Idioma: Inglés
-Autor: Lebovitz, David
-Editorial: Ten Speed Press
-N° Paginas: 272
-Tipo de pasta: Pasta dura
-Envío: Desde EE.UU.

MÁS DETALLES:

Tiempo de entrega: 10 días
Peso del paquete: 1 kg
Medidas: 5 cm x 22 cm x 27 cm cm
Material: Papel
Modelo: 9780399580314
Meses de garantía: 1
Garantía: Por defectos de fabricación
Condición: Nuevo
Color: Multicolor
Nombre de color: Multicolor
ASIN: 039958031X
País de producción: United States
Encuadernado: Pasta dura
Editorial: Ten Speed Press
Titulo del libro: The Perfect Scoop, Revised and Updated: 200 Recipes for Ice Creams, Sorbets, Gelatos, Granitas, and Sweet Accompaniments [A Cookbook] (Libro en Inglés)
Autor: Lebovitz, David
Fecha de publicación: 2018
Idioma: Inglés
Número de páginas: 272
ISBN-13: 9780399580314
Edad mínima sugerida: 6
Contenido del paquete: 1 pieza
SKU: 9780399580314