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The Perfect Scoop, Revised and Updated: 200 Recipes for Ice Creams, Sorbets, Gelatos, Granitas, and Sweet Accompaniments [A Cookbook] Hardcover – March 27, 2018
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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.
- Print length272 pages
- LanguageEnglish
- PublisherTen Speed Press
- Publication dateMarch 27, 2018
- Dimensions8.2 x 1.04 x 10.3 inches
- ISBN-10039958031X
- ISBN-13978-0399580314
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Lemon-speculoos Ice Cream
Makes about 1½ quarts (1½l)
Belgians have their own version of gingersnaps, called speculoos (SPEC-ou-looze). They’re meant to be nibbled alongside the copious amounts of beer that Belgians drink, which was one of the many lessons I learned when I went to chocolate school there. Belgians like their beer so much that outdoor beer gardens are busy all year long, even during the freezing cold winters. We had to brush the snow off our table to put down our glasses! The good news is that you don’t have to worry about your beer getting warm.
Back home, I found that speculoos go equally well with lemon ice cream when the cookies are crumbled and folded in. Like Belgian beer, this can be consumed any time of the year and it’s especially good when served frosty cold.
Recipe
Zest the lemons directly into a food processor or blender. Add the sugar and blend until the lemon zest is very fine.
Warm the milk with the lemon-scented sugar, ½ cup (125ml) of the heavy cream, and the salt in a medium saucepan. Cover, remove from the heat, and let infuse for 1 hour.
Rewarm the lemon-infused mixture. Pour the remaining 1½ cups (375ml) cream into a large bowl and set a mesh strainer on top.
In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm lemon-infused milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks into the saucepan. Stir the mixture constantly with a heatproof spatula over medium heat, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
Pour the custard through the strainer and stir it into the cream. Discard the lemon zest and stir over an ice bath until cool.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. As you remove the ice cream from the machine, fold in the crumbled speculoos.
PERFECT PAIRING: Because speculoos are meant to be enjoyed with beer, try pairing this ice cream with a fruity Belgian beer for dessert. I’m particularly fond of kriek, a sour-cherry beer, which you can find in well-stocked supermarkets and liquor stores.
Ingredients:
- 3 large lemons, preferably unsprayed
- 3⁄4 cup (150g) sugar
- 1 cup (250ml) whole milk
- 2 cups (500ml) heavy cream
- Pinch of kosher or sea salt
- 5 large egg yolks
- 1 batch Speculoos (recipe below), crumbled
Speculoos
Makes 1½ cups (200g)
These cookie chunks are inspired by the famous spiced cookies from Belgium. Zippier than American gingersnaps, Speculoos have become popular worldwide thanks to a (very) hard-to-resist spread made with them. Soft-baked Speculoos meld wonderfully when folded into ice cream, but if you’d like to make them crunchier, break the cookies into little bite-size nuggets and toast them in a 325°F (165°C) oven for about 10 minutes, until dry and crispy. Let cool completely, then fold the crunchy bits into your ice cream.
Speculoos Recipe
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
Beat together the butter and brown sugar in a medium bowl until smooth. Stir in the molasses and egg yolk.
In a small bowl, stir together the flour, baking soda, and spices. Stir the dry ingredients into the butter mixture and mix until smooth. Transfer the dough to the prepared baking sheet, and, using your hands, pat it into a circle about 5 inches (12cm) in diameter. Bake for 18 minutes. Remove from the oven and let cool completely.
Mixing them in : Break the Speculoos into bite-size chunks and fold them into 1 quart (1l) of ice cream as you remove it from the machine.
Storage : The unbaked dough can also be wrapped well and stored in the freezer for up to 1 month. Once baked, Speculoos can be stored at room temperature for up to 3 days or in the freezer for up to 1 month.
Speculoos Ingredients:
- 2 tablespoons salted butter, at room temperature
- 3 tablespoons packed light or dark brown sugar
- 1 tablespoon molasses
- 1 large egg yolk
- 1⁄2 cup (70g) flour
- 1⁄4 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground allspice
Editorial Reviews
Review
“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
About the Author
Excerpt. © Reprinted by permission. All rights reserved.
Makes about 1 quart
This is the perfect chocolate sorbet—it’s very rich, dense, and full of bittersweet chocolate flavor, and it’s one of my all-time favorites. Use a top-quality cocoa powder; it will make a huge difference. Be sure to use a large saucepan, because the mixture will bubble up as it boils, and be sure to blend it before churning, which ensures the finished sorbet will be silky smooth.
2 1⁄4 cups (555ml) water
1 cup (200g) sugar
3⁄4 cup (75g) unsweetened Dutch-process cocoa powder
Pinch of kosher or sea salt
6 ounces (170g) bittersweet or semisweet chocolate, finely chopped
1⁄2 teaspoon pure vanilla extract
1. In a large saucepan, whisk together 1½ cups (375ml) of the water with the sugar, cocoa powder, and salt. Bring to a boil, whisking frequently. Let it boil, continuing to whisk, for 45 seconds.
2. Remove from the heat and stir in the chocolate until it’s melted, then stir in the vanilla and the remaining ¾ cup (180ml) water. Transfer the mixture to a blender and blend for 15 seconds.
3. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions. If the mixture has become too thick to pour into your machine, whisk it vigorously to thin it out.
Product details
- Publisher : Ten Speed Press; Revised edition (March 27, 2018)
- Language : English
- Hardcover : 272 pages
- ISBN-10 : 039958031X
- ISBN-13 : 978-0399580314
- Item Weight : 2.5 pounds
- Dimensions : 8.2 x 1.04 x 10.3 inches
- Best Sellers Rank: #7,438 in Books (See Top 100 in Books)
- #2 in Cheese & Dairy Cooking
- #4 in Frozen Dessert Recipes
- Customer Reviews:
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About the author
![David Lebovitz](https://cdn.statically.io/img/m.media-amazon.com/images/I/71b1mbrlKBL._SY600_.jpg)
Author of The Perfect Scoop, the complete guide to making the best ice cream and frozen desserts at home, Ready for Dessert, a compilation of baking favorites, from an extra-moist Fresh Ginger Cake, to crunchy Double-Chocolate Biscotti, My Paris Kitchen, stories and recipes from the glorious foods markets and shops in Paris, and Drinking French, recipes and stories inspired by the iconic café drinks, apéritifs, and cocktails of France.
Customer reviews
Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them.
To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.
Learn more how customers reviews work on AmazonCustomers say
Customers say the book has a lovely, creamy texture. They also say the chocolate content makes fabulous ice cream. Readers describe the book as well-written, fun, and packed with information. They say the content is wonderful, instructive, and provides a huge variety of recipes. They appreciate the beautiful pictures.
AI-generated from the text of customer reviews
Customers find the recipes in the book great, but some find the formatting and instructions wonky. They also mention that the book outlines different flavors of ice creams, sorbets, sherbets and granitas, and Vietnamese coffee is perfect for breakfast.
"...This book is wonderfully instructive. Besides providing an amazing array of recipes, David explains all the basics of ice cream making -..." Read more
"...It tasted good but the texture was so weird and unfortunately I just couldn't get past the weird texture to truly enjoy the flavor...." Read more
"...astounded at how amazing and professional they tasted and looked...." Read more
"...in the beginning to be perfect for a beginner, and he has enough interesting recipes to keep you busy and interested well after you stop being a..." Read more
Customers find the book well organized, with clear instructions and ingredients. They also say the style is refreshing and the book is packed with information. Readers also mention that the recipes are addictive.
"...on ice cream making, and David's writing style also makes it enjoyable to read." Read more
"...gives step-by-steps to making caramel (which is in the book) and it's so darn easy and I nearly wanted to faint after eating the ice cream...." Read more
"...I loved the easiness of the directions-- the author really makes sure that you can do this...." Read more
"...OMG!And on a whim I made the sugared almonds--surprisingly easy, fast and terrific and unfortunately, gobble-worthy...." Read more
Customers find the book has plenty of variety, information on ingredients, equipment, and ideas. They also appreciate the tips for different combinations and mix-ins. Customers say the results are delicious and refreshing.
"...So it made sense for me to go to the source. This book is wonderfully instructive...." Read more
"...a quippy writer and I didn't find any fluff, just straight forward, interesting and educational content...." Read more
"...He offers tips for different combinations or mix ins, and with that, the only real limit is your imagination." Read more
"...Vanilla yogurt is surprisingly fast and easy, and all too refreshing as is the lemon. The Lemon! OMG!..." Read more
Customers find the chocolate content in the book incredible, amazing, and terrific. They also say the book has everything you need to make ice cream, including the simplest vanilla.
"...I would guess that this is the definitive book on ice cream making, and David's writing style also makes it enjoyable to read." Read more
"...Whether I follow the recipe exactly or not, the ice cream comes out rich & creamy, with a nice 'mouth feel', not too heavy to be fully enjoyed...." Read more
"...The Green Tea was not bitter and the Chocolate was devine. I am every excited to try the other flavors...." Read more
"...or even if you have as the recipes are simple and the ice cream comes out perfect every single time." Read more
Customers find the photos in the book beautiful. They also mention that the green color is all natural from the mint leaves.
"...through the book with my daughter drooling next to me over the beautiful photos. So far, every recipe I've tried has turned out fabulously...." Read more
"...The green color is all natural from the mint leaves (he mentions this in the book). You will come back to this book over and over...." Read more
"...I highly recommend this book and all of his books. Beautifully illustrated and very well written. You won't regret it...." Read more
"...There are many many pictures and surprisingly, my attempts to duplicate David's recipes come out looking very much like the pictures...." Read more
Customers like the texture of the book. They mention that it has a lovely creamy texture, and custard recipes stay smooth in the freezer longer than most homemade ice.
"...The photos speak for themselves. Perfect, creamy, light, absolutely out of this world amazing...." Read more
"...in many is true, but they DO taste completely different and I love the texture and the body of the ice cream. Do we have to say unami? Go ahead. :)..." Read more
"...these over B&J's: they do seem to scoop slightly better and have a smoother texture...." Read more
"...I follow the recipe exactly or not, the ice cream comes out rich & creamy, with a nice 'mouth feel', not too heavy to be fully enjoyed...." Read more
Customers find the ingredients in the book simple and high quality. They also say the recipes are satisfying.
"...The recipes are straight forward with simple ingredients creating the most satisfying dessert...." Read more
"...recipes are written in a clear, easy to follow manner, and typically use ingredients that you can find at the supermarket...." Read more
"...The recipe was so easy to follow and the ingredients were very simple...." Read more
"...The book is well organized, ingredients within reach for most of us and there is something to appeal to every taste...." Read more
Customers find the overall quality of the book not spectacular, and the finished product doesn't work.
"...It was a pain, but the real issue is that the finished product doesn’t work...." Read more
"...Just doesn't work for me." Read more
"...This book is also not a good choice for someone who counts calories as there are no nutritional content charts - nor are there low/nonfat variations..." Read more
"I get it for the rice gelato, but very disappointing for the result, too sweet and too much egg in it.But the sorbet recipes are very good." Read more
Reviews with images
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Then I came across David's blog and his Chocolate Mint Ice Cream recipe which then led me to his book, The Perfect Scoop, and I felt like I hit gold. I was in heaven leafing through the book with my daughter drooling next to me over the beautiful photos. So far, every recipe I've tried has turned out fabulously. He goes into detail about the proper tools, equipment and step-by-step methods (including how to prevent curdled custard!!). I've made Chocolate Mint (his book only has Mint, but all you need to do is add the chocolate during the churning process) and Holy Cow!!! the best mint ice cream I've ever tasted and I'm a true mint chip connoisseur! Next came Lavender Honey (and I added Vanilla Bean just because) and oh my yumm-o! Pure decadence. Following was salted caramel. OK, this recipe isn't in his book, it's on his blog, but again, he gives step-by-steps to making caramel (which is in the book) and it's so darn easy and I nearly wanted to faint after eating the ice cream. He even has a Guinness recipe (you know what's next for me!).
The book covers various inspirations surrounding the colder desserts: ice creams, sorbets and granitas. From the simplest chocolate or vanilla ice cream (with and without custard base) to complex, more labor-intensive combinations. He covers a variety of homemade topping/sauces/accompaniments, mix-ins, and methods of presentations (ex: ice cream cookies, truffles, sugar cups, etc.)--assuming you can keep yourself from eating them before you add the ice cream. I really enjoyed his little anecdotes before each recipe, usually detailing where the recipe came from or how it was inspired. He's a quippy writer and I didn't find any fluff, just straight forward, interesting and educational content.
I can't wait to try every single one of the ice creams and although I'm not a huge sorbet or granites lover, the flavors he puts together will tempt me for something a bit healthier. This is a great book and you will definitely not be disappointed with the results. Seriously, you will impress your guests with these homemade ice desserts. While making ice cream isn't as easy as dumping ingredients into a machine (unless you have $1000) David's directions are so clear and concise that it feels almost effortless. Oh, and check out his blog for even more inspiration. And I promise, he's not paying me to write this, he doesn't need to.
Not with this baby.
I bought this book on a whim. I had received the Cuisnart compressor ice cream machine (amazing machine by the way) for Christmas and thought "Why not. Maybe I'll try to make some ice cream this summer when the kids are out of school."
From the first moment I was drawn to the crisp, beautiful photos. I loved the easiness of the directions-- the author really makes sure that you can do this. He will say things like "If you accidentally get some cooked eggs in your base, run it through a fine mesh strainer and you will be good as new." Things that an ice cream newbie would do and then freak out, he already anticipates and gives a solution for. This is literally the ice cream Bible of recipe books. I have found myself reaching for this baby again and again and again (while the other ice cream books sit there in simmering, resentful silence, with only their bitter dust for company).
I love that the end of the book has recipes to use up egg whites (homemade waffle cones anyone??? Also excellent) when you are using the yolks for the ice cream base. Just a fantastic, absolutely pro level book that will have you saying "Why didn't I ever think to make ice cream in this flavor?" I have not only loved using this book, but I have learned "how ice cream works," ratios, etc, and I have been able to make my own ice cream flavors (avocado ice cream, anyone? Protein shake ice cream for workouts?), astounded at how amazing and professional they tasted and looked.
My most recent attempt was fresh mint ice cream (store was all out, I had rampaging mint in the flower beds-- why not?) The photos speak for themselves. Perfect, creamy, light, absolutely out of this world amazing. The green color is all natural from the mint leaves (he mentions this in the book). You will come back to this book over and over. And if you decide to purchase or gift an ice cream machine, this little guy should be your plus one. He will captivate everyone at the party. Thank you David Lebovitz! :)
![Customer image](https://cdn.statically.io/img/images-na.ssl-images-amazon.com/images/G/01/x-locale/common/transparent-pixel._V192234675_.gif)
Reviewed in the United States on March 24, 2020
Not with this baby.
I bought this book on a whim. I had received the Cuisnart compressor ice cream machine (amazing machine by the way) for Christmas and thought "Why not. Maybe I'll try to make some ice cream this summer when the kids are out of school."
From the first moment I was drawn to the crisp, beautiful photos. I loved the easiness of the directions-- the author really makes sure that you can do this. He will say things like "If you accidentally get some cooked eggs in your base, run it through a fine mesh strainer and you will be good as new." Things that an ice cream newbie would do and then freak out, he already anticipates and gives a solution for. This is literally the ice cream Bible of recipe books. I have found myself reaching for this baby again and again and again (while the other ice cream books sit there in simmering, resentful silence, with only their bitter dust for company).
I love that the end of the book has recipes to use up egg whites (homemade waffle cones anyone??? Also excellent) when you are using the yolks for the ice cream base. Just a fantastic, absolutely pro level book that will have you saying "Why didn't I ever think to make ice cream in this flavor?" I have not only loved using this book, but I have learned "how ice cream works," ratios, etc, and I have been able to make my own ice cream flavors (avocado ice cream, anyone? Protein shake ice cream for workouts?), astounded at how amazing and professional they tasted and looked.
My most recent attempt was fresh mint ice cream (store was all out, I had rampaging mint in the flower beds-- why not?) The photos speak for themselves. Perfect, creamy, light, absolutely out of this world amazing. The green color is all natural from the mint leaves (he mentions this in the book). You will come back to this book over and over. And if you decide to purchase or gift an ice cream machine, this little guy should be your plus one. He will captivate everyone at the party. Thank you David Lebovitz! :)
![Customer image](https://cdn.statically.io/img/images-na.ssl-images-amazon.com/images/I/61V8UXICzvL._SY88.jpg)
![Customer image](https://cdn.statically.io/img/images-na.ssl-images-amazon.com/images/I/714BkCAl4-L._SY88.jpg)
Top reviews from other countries
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Chocolate ice cream (so good I made it twice)
Green tea ice cream
Roasted banana
Toasted coconut
Raspberry sherbet
Raspberry and champagne sorbet
Pineapple and champagne sorbet
Blackberry sorbet
Chewy chocolate brownies
I’m obsessed! All of them have come out to be beautiful. The chocolate is the family favourite despite only 1 of 4 liking chocolate ice cream. All of them require a little cooking or blending and a chill in the fridge before putting in the ice cream maker but were easy to do (the pictures helped a lot).
We don’t have enough freezer space or I would have made more already. I don’t think you need any other ice cream recipe book than this one as it has such a large variety to choose from - vanilla to avocado ice cream.
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Ricette a prova di inesperto (io) con abbinamenti e complementi perfetti. Imperdibile.