The Perfect Scoop

Author: David Lebovitz
Editor: Ten Speed Press
ISBN: 160774094X
Size: 13,75 MB
Format: PDF, ePub, Mobi
Read: 479
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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 River Cottage Meat Book

Author: Hugh Fearnley-Whittingstall
Editor:
ISBN: 9781580088084
Size: 10,79 MB
Format: PDF, Kindle
Read: 413
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The Perfect Scoop Revised And Updated

Author: David Lebovitz
Editor: Ten Speed Press
ISBN: 0399580328
Size: 20,32 MB
Format: PDF, Docs
Read: 510
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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 Ultimate Ice Cream Book

Author: Bruce Weinstein
Editor: Harper Collins
ISBN: 0061870838
Size: 18,69 MB
Format: PDF
Read: 163
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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.

Frozen Desserts

Author: Caroline Liddell
Editor: Macmillan
ISBN: 9780312143435
Size: 12,58 MB
Format: PDF, Mobi
Read: 131
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Features more than two hundred recipes representing treats from around the world, along with a history of frozen desserts and serving tips

Bi Rite Creamery S Sweet Cream Sugar Cones

Author: Kris Hoogerhyde
Editor: Random House Digital, Inc.
ISBN: 1607741849
Size: 17,53 MB
Format: PDF, Mobi
Read: 520
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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.

The Everything Ice Cream Gelato And Frozen Desserts Cookbook

Author: Susan Whetzel
Editor: Simon and Schuster
ISBN: 1440525684
Size: 10,74 MB
Format: PDF, Kindle
Read: 718
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Make any day sweeter—with the luscious taste of homemade ice cream! Have you been searching for creative new ways to enjoy ice cream? With this delightful collection of recipes, you can craft flavor-infused ice cream anytime. Whether it's a twist on plain vanilla bean or an artisan flavor like Fresh Fig Gelato, The Everything Ice Cream, Gelato, and Frozen Desserts Cookbook includes recipes for hundreds of cold delights, including: Ice cream, ice milk, and frozen yogurt Sherbets and sorbets Italian gelato and other international frozen desserts Vegan and sugar-free frozen desserts If you're an ice cream aficionado, dig in to this ultimate guide to homemade frozen desserts. It's packed full of delicious, creamy recipes your entire family will love to scoop up!

Ready For Dessert

Author: David Lebovitz
Editor: Ten Speed Press
ISBN: 1607740842
Size: 15,95 MB
Format: PDF, ePub, Mobi
Read: 954
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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.

Make Your Own Organic Ice Cream

Author: Ben Vear
Editor: How to Books
ISBN: 9781905862757
Size: 13,65 MB
Format: PDF, ePub, Mobi
Read: 778
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In this book the author shares the recipes of the delicious ice creams that have passed down through the family business - plus others created by Ben himself - which they supply to outlets all over the UK and abroad. Ben is not just passionate about ice cream. He also inherited his grandfather's insistence on sourcing the finest and freshest ingredients, if possible from the local community. His recipes encourage use of home-grown or locally sourced fruits and the best (local) organic milk, double cream, and water. You'll find simple, delicious ice creams such as strawberry, Butterscotch chip, Lemon meringue, Christmas pudding...even Mulled Wine. There are alsosorbets such as Lime & Basil, Winter or Summer Pimms, and Sloe Vodka; and other frozen desserts, smoothies and milkshakes. And you'll discover how you can turn your own home grown fruit, or fruit you can forage in your hedgerows, into gorgeous, easy-to-make desserts that can be kept in the freezer for family meals or spontaneous supper parties. Contents: Introduction; 1. How It All Began; 2. The Basics; 3. Making the Perfect Custard; 4. Basic Flavours; 5. Spring and Summer Flavours; 6. Autumn Flavours; 7. Winter Flavours; 8. All Year Round Flavours; 9. Savoury Ice Cream; 10. Sorbet; 11. Semifreddo; 12. Toppings; 13. Finishing Touches; 14. Smoothies, Milkshakes and Thickies; Resources; Acknowledgements; Index.

Hello My Name Is Ice Cream

Author: Dana Cree
Editor: Clarkson Potter
ISBN: 0451495373
Size: 17,76 MB
Format: PDF
Read: 360
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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.