Two Ice Cream Books
I got two books on making ice cream. I’m very pleased with one; I am not so pleased with the other. Perfect Scoop is really good. David Lebovitz was a pastry chef at Chez Panisse and he cares a lot about good ice cream; his cookbook gives a nice solid grounding in ice cream theory and then rolls into a ton of recipes. There are also sections on granitas, toppings, and things to serve ice cream in. It’s a very foodie cookbook but it’s also very practical – there are not a lot of super-weird ingredients and he’s not snotty about using just the right thing. ...