The Perfect Scoop, Revised and Updated

“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

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 Appetit, Food & Wine, Cook’s Illustrated, the Los Angeles Times, the New York Times, Saveur, Travel + Leisure, and more.