The Scoop: How to Change Store-Bought Ice Cream into Fabulous

The Scoop: How to Change Store-Bought Ice Cream into Fabulous Desserts

Written by former Gourmet magazine food editor Lori Longbotham, The Scoop features 150 mouthwatering recipes for the most universally adored dessert. Ice cream concoctions ranging from the stunningly simple to the wildly baroque are made easy for home cooks looking to keep dessert creations simple, fun, and scrumptious. Longbotham shows how store-bought ice cream, sorbet, gelato, and frozen yogurt can form the basis of a wide variety of assembled desserts, including luscious cakes, sundaes, soda-fountain drinks, pies and tarts, terrines, and bombes.

Thoroughly tested and expertly written, these recipes can be made by any cook in any kitchen, with minimal preparation time. The Scoop includes enticing low-fat options and also serves up information on the history of ice cream, guidelines for sundae or ice-cream-soda parties, and ways to personalize desserts with favorite ingredients. Readers will find it simple to serve and mix and match delicious hand-crafted dessertsâ€”many of which donâ€™t even require advance preparationâ€”that top off a meal with an exciting flourish.
Country USA
Brand Villard
Manufacturer Villard
Binding Paperback
Height 8.44
Length 7.93
Weight 1.45064168396
Width 0.75
ReleaseDate 2003-03-25

The Scoop: How to Change Store-Bought Ice Cream into Fabulous Desserts