There are millions of cookbooks. General cookbooks that explain how to boil an egg, specialty cookbooks that teach macaron-making, good cookbooks, bad cookbooks, cookbooks for every conceivable culinary interest.\u00a0 And every so often, a great cookbook.<\/p>\n
I’m a big fan of David Lebovitz’s blog<\/a>, but his book The Perfect Scoop <\/em>had sat unused until last week. I’m not sure why: what better way to spend the summer than making ice cream? But then, finally, I made<\/a> chocolate ice cream and caramel sauce and French almonds and butter pecan ice cream and mocha sauce and strawberry sorbet and lemon sorbet.\u00a0 They were all spectacular. (Lebovitz claims that it’s called butterscotch because it needs scotch, and with the Jack Daniels I put in, it was <\/em>the best butter pecan ice cream I’d ever eaten.)<\/p>\n The Perfect Scoop<\/em> is cheerfully and clearly written–and extremely well tested. The recipes–which cover ice cream, sorbet, granitas, toppings and containers–vary from the uncontroversial to the adventurous.\u00a0 I haven’t made parsley ice cream yet, but I’m sure it will be delicious.<\/p>\n