The Perfect Scoop

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 ...

The Perfect Scoop

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.


The Perfect Scoop Revised and Updated

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 ...

The Perfect Scoop  Revised and Updated

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 Perfect Scoop

Cool and Creamy Desserts for Any Occasion Martha Stone. The Perfect Scoop Cool and Creamy Desserts for Any Occasion By Martha Stone Copyright 2014 Martha Stone License Notes This ebook is licensed for your personal enjoyment Front Cover.

The Perfect Scoop

Whether you are looking for something light and refreshing or a creamy dessert to cool you down, these ice creams, sherbets and sorbets are sure to please. In this book you will find over two dozen delicious recipes for frozen desserts made with all of the most flavorful ingredients. From traditional flavors like chocolate ice cream and orange sherbet to unique combinations like apple cranberry and blueberry nutmeg, these recipes are guaranteed to satisfy your sweet tooth. Don’t wait any longer – grab your favorite ingredients and get going!

Perfect Scoop

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 and the comforting to the cutting edge.

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 and the comforting to the cutting edge. All come with an emphasis on intense and sophisticated flavours, and are served with 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.

Incredible Ice Cream Recipes

Whether it's on a warm sunny day or just after a long day of school or work, ice cream is the perfect treat and dessert option, no matter the occasion.

Incredible Ice Cream Recipes

Whether it's on a warm sunny day or just after a long day of school or work, ice cream is the perfect treat and dessert option, no matter the occasion. Did you know you can make creamy, delicious ice cream right in the comfort of your home without an ice cream machine? Throw out the idea that you need to spend time in supermarket or store to possibly fix your ice cream need – because let's face it; the likelihood that your favourite flavour will be out of stock is quite high.

Making Ice Cream with the Cuisinart Ice Cream Maker a Good Dessert a Recipe Nerds Cookbook

We went out of our way to provide you with something special. New Modern Flavors All in this Ice Cream Book! This book will show you: A beginning section on how to make delicious ice cream cookies.

Making Ice Cream with the Cuisinart Ice Cream Maker  a Good Dessert  a Recipe Nerds Cookbook

▶▶ACT FAST!! Buy the Paperback & Get the eBook FREE ◀◀Modern Flavors That Taste Great! Enticing Easy-to-Make Ice Cream, Frozen Yogurt, Sorbet, Gelato and Silk Shake Recipes for the Cuisinart 1.5 ICE-21 and 2 Quart ICE-30BC This independent ice cream book, from Recipe Nerds(tm) will make you a believer in what's possible with ice cream, frozen yogurt, sorbet, gelato and milkshakes. Great for beginners and professionals alike. We've made some of the best flavor combinations you can think of. We went out of our way to provide you with something special. New Modern Flavors All in this Ice Cream Book! This book will show you: A beginning section on how to make delicious ice cream cookies. How to make the best homemade ice cream you can get from this great machine. A list of an eatable base to serve your new homemade dessert on. A list of Pro Tips to keep so you get the most out of your Cuisinart ice cream machine! An endless list of Toppings to get you started. We also show you how to "Be a Sauce Artist" with the sauce you choose! This book is equipped with: Charts for different sized ice cream containers. (if you have different size ice cream makers) A section breaking down how to use your ice cream machine. An amazing selection of new modern flavorful menu items you will crave for years to come! Charts and pro tips to get you to the next level of being a "Scoopologist". Conversion Charts for Volume, Weight and Measurements for you to use anytime! Our vast succulent menu section is filled with amazing recipes such as: Enticing Ice Cream Cookies...(Our BONUS to You!) Luscious Gelato Enticing Ice Creams Heavenly Frozen Yogurt Blissful Silk Shakes Succulent Sorbet Soothing Soft Serve Ice Cream Very Vegan Style Desserts Fun Stuff for the Kiddo's And an Amazing Section for the Adults There's Even a Section for Making Your Very Own "Ice Cream Cookie Bowls!" A BONUS ICE CREAM COOKIE SECTION JUST FOR YOU!: Get your copy of this one of a kind book ▶▶ORDER YOUR COPY NOW!◀◀ FREE Two-Day Shipping for Amazon Prime Members!100% Money-back guarantee. To order, just scroll back up and click the BUY button! DISCLAIMER: This book is independently published by, and is not affiliated with, sponsored by, or endorsed by any of the products mentioned in this book. All other company and product names are the trademarks of their respective owners.

Ready for Dessert

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.

Ready for Dessert

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.

The Sweet Life in Paris

From learning the ironclad rules of social conduct to the mysteries of men's footwear, from shopkeepers who work so hard not to sell you anything to the etiquette of working the right way around the cheese plate, here is David's story of ...

The Sweet Life in Paris

From the New York Times bestselling author of My Paris Kitchen and L'Appart, a deliciously funny, offbeat, and irreverent look at the city of lights, cheese, chocolate, and other confections. Like so many others, David Lebovitz dreamed about living in Paris ever since he first visited the city and after a nearly two-decade career as a pastry chef and cookbook author, he finally moved to Paris to start a new life. Having crammed all his worldly belongings into three suitcases, he arrived, hopes high, at his new apartment in the lively Bastille neighborhood. But he soon discovered it's a different world en France. From learning the ironclad rules of social conduct to the mysteries of men's footwear, from shopkeepers who work so hard not to sell you anything to the etiquette of working the right way around the cheese plate, here is David's story of how he came to fall in love with—and even understand—this glorious, yet sometimes maddening, city. When did he realize he had morphed into un vrai parisien? It might have been when he found himself considering a purchase of men's dress socks with cartoon characters on them. Or perhaps the time he went to a bank with 135 euros in hand to make a 134-euro payment, was told the bank had no change that day, and thought it was completely normal. Or when he found himself dressing up to take out the garbage because he had come to accept that in Paris appearances and image mean everything. Once you stop laughing, the more than fifty original recipes, for dishes both savory and sweet, such as Pork Loin with Brown Sugar–Bourbon Glaze, Braised Turkey in Beaujolais Nouveau with Prunes, Bacon and Bleu Cheese Cake, Chocolate-Coconut Marshmallows, Chocolate Spice Bread, Lemon-Glazed Madeleines, and Mocha–Crème Fraîche Cake, will have you running to the kitchen for your own taste of Parisian living.

Room For Dessert

Provides recipes along with information on ingredients and cooking utensils and equipment

Room For Dessert

Provides recipes along with information on ingredients and cooking utensils and equipment

The Billionaire Scoop BWWM Romance

But job opportunities keep slipping through her fingers—until an unhappy billionaire spills his woes to her in a bar and she suddenly has the perfect scoop to launch her career! But can she betray the handsome man in his most vulnerable ...

The Billionaire Scoop  BWWM Romance


L Appart

Lebovitz maintains his distinctive sense of humor with the help of his partner Romain, peppering this renovation story with recipes from his Paris kitchen.

L Appart

Bestselling author and world-renowned chef David Lebovitz continues to mine the rich subject of his evolving ex-Pat life in Paris, using his perplexing experiences in apartment renovation as a launching point for stories about French culture, food, and what it means to revamp one's life. Includes dozens of new recipes. When David Lebovitz began the project of updating his apartment in his adopted home city, he never imagined he would encounter so much inexplicable red tape while contending with perplexing work ethic and hours. Lebovitz maintains his distinctive sense of humor with the help of his partner Romain, peppering this renovation story with recipes from his Paris kitchen. In the midst of it all, he reveals the adventure that accompanies carving out a place for yourself in a foreign country—under baffling conditions—while never losing sight of the magic that inspired him to move to the City of Light many years ago, and to truly make his home there.

My Paris Kitchen

In My Paris Kitchen, David remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today.

My Paris Kitchen

A collection of stories and 100 sweet and savory French-inspired recipes from popular food blogger David Lebovitz, reflecting the way Parisians eat today and featuring lush photography taken around Paris and in David's Parisian kitchen. In 2004, David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks—most notably in Paris—incorporates ingredients and techniques from around the world into traditional French dishes. In My Paris Kitchen, David remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today. You’ll find Soupe à l’oignon, Cassoulet, Coq au vin, and Croque-monsieur, as well as Smoky barbecue-style pork, Lamb shank tagine, Dukkah-roasted cauliflower, Salt cod fritters with tartar sauce, and Wheat berry salad with radicchio, root vegetables, and pomegranate. And of course, there’s dessert: Warm chocolate cake with salted butter caramel sauce, Duck fat cookies, Bay leaf poundcake with orange glaze, French cheesecake...and the list goes on. David also shares stories told with his trademark wit and humor, and lush photography taken on location around Paris and in David’s kitchen reveals the quirks, trials, beauty, and joys of life in the culinary capital of the world.

Drinking French

This beautifully photographed collection features 160 recipes for everything from coffee, hot chocolate, and tea to Kir and regional apéritifs, classic and modern cocktails from the hottest Paris bars, and creative infusions using fresh ...

Drinking French

The New York Times bestselling author of My Paris Kitchen serves up more than 160 recipes for trendy cocktails, quintessential apéritifs, café favorites, complementary snacks, and more. Bestselling cookbook author, memoirist, and popular blogger David Lebovitz delves into the drinking culture of France in Drinking French. This beautifully photographed collection features 160 recipes for everything from coffee, hot chocolate, and tea to Kir and regional apéritifs, classic and modern cocktails from the hottest Paris bars, and creative infusions using fresh fruit and French liqueurs. And because the French can't imagine drinking without having something to eat alongside, David includes crispy, salty snacks to serve with your concoctions. Each recipe is accompanied by David's witty and informative stories about the ins and outs of life in France, as well as photographs taken on location in Paris and beyond. Whether you have a trip to France booked and want to know what and where to drink, or just want to infuse your next get-together with a little French flair, this rich and revealing guide will make you the toast of the town.

Delicious Adventures in the World s Most Glorious by David Lebovitz

Delicious Adventures in the World's Most Glorious by David Lebovitz By David Lebovitz

Delicious Adventures in the World s Most Glorious by David Lebovitz

Delicious Adventures in the World's Most Glorious by David Lebovitz By David Lebovitz

Model Home

At the mall, Lyle's mother dropped her off at The Perfect Scoop Ice Cream Parlor and then drove off to commit more random acts of Spanish. Lyle was surprised to find Shannon Jarrell already inside the store, sitting with her legs ...

Model Home

Warren Ziller moved his family to Southern California in search of a charmed life, and to all appearances, he found it: a gated community not far from the beach, amid the affluent splendor of the 1980s. But the Zillers’ American dream is about to be rudely interrupted. Warren has squandered their savings on a bad real estate investment, which he conceals from his wife, Camille, who misreads his secrecy as a sign of an affair. Their children, Dustin, Lyle, and Jonas, have grown as distant as satellites, too busy with their own betrayals and rebellions to notice their parents’ distress. When tragedy strikes, the Zillers are forced to move to Warren’s abandoned housing development in the desert. In this comically bleak new home, each must reckon with what’s led them there and who’s to blame—and whether they can summon the forgiveness needed to hold the family together. With penetrating insights into modern life and an uncanny eye for everyday absurdities, Eric Puchner delivers a wildly funny, heartbreaking, and thoroughly original portrait of an American family.

The Great Book of Chocolate

In this compact volume, David Lebovitz gives a succinct cacao botany lesson, explains the process of chocolate making, runs through chocolate terminology and types, presents information on health benefits, offers an evaluating and buying ...

The Great Book of Chocolate

A compact connoisseur's guide, with recipes, to today's cutting-edge array of chocolates and chocolate makers from former Chez Panisse pastry chef David Lebovitz. In this compact volume, David Lebovitz gives a succinct cacao botany lesson, explains the process of chocolate making, runs through chocolate terminology and types, presents information on health benefits, offers an evaluating and buying primer, profiles the world's top chocolate makers and chocolatiers (with a whole chapter dedicated to Paris alone!), and shares dozens of little-known factoids in sidebars throughout the book. The Great Book of Chocolate includes more than 50 location and food photographs, and features more than 30 of Lebovitz's favorite chocolate recipes‚ from Black-Bottom Cupcakes to Homemade Rocky Road Candy, Orange and Rum Chocolate Mousse Cake to Double Chocolate Chip Espresso Cookies. His extensive resource section (with websites for international ordering) can bring the world's best chocolate to every door. A self-avowed chocoholic, Lebovitz nibbles chocolate every day‚ and with The Great Book of Chocolate in hand, he figures the rest of us will too.

Biscuit Head

Use it as a base for a piled-high biscuit sandwich or break off a piece to use as the perfect scoop for gravy or other goodies on your plate. Ingredients 21⁄2 cups all-purpose flour (we use White Lily brand) 21⁄2 cups cake flour (we use ...

Biscuit Head

Recipes from the Asheville, N.C., restaurant.

Frontera Margaritas Guacamoles and Snacks

While tortilla chips are the perfect scoop here, I've been known to put out baskets ofchicharrónfor scooping too. 4 medium (about 8 ounces total) tomatillos, About 1⁄4 cup grated Mexican aged cheese husked and rinsed 3 ripe medium-large ...

Frontera  Margaritas  Guacamoles  and Snacks

A brand-new collection from America’s leading authority on Mexican cooking. For years, fans have urged Rick Bayless to collect recipes for his prized margaritas, guacamoles, and snacks in one book. Now Rick shares 35 new and classic margaritas, including his version of the perfect margarita, the popular Topolo Margarita, and modern variations made with Mezcal. There’s a margarita for every budget, taste, and season, including the Quintessential Strawberry Margarita. Rick also provides a guacamole recipe for each month of the year, such as a summer guacamole with grilled sweet corn and roasted jalapenos. As added bonuses, Rick suggests aqua fresca cocktails, with fresh fruit juices, and offers recipes for nut and vegetable snacks. Each recipe is written with the kind of exact and easy-to-follow directions that guarantee great results every time. Frontera: Margaritas, Guacamoles, and Snacks is a must-have for anyone who has eaten at Rick’s restaurants or just can’t resist the undeniable pleasure of a margarita and its perfect complements.