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The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments Paperback – May 4 2010


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The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments + KitchenAid KICA0WH Ice Cream Maker Attachment
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Product Details

  • Paperback: 256 pages
  • Publisher: Ten Speed Press (May 4 2010)
  • Language: English
  • ISBN-10: 158008219X
  • ISBN-13: 978-1580082198
  • Product Dimensions: 18.7 x 1.7 x 26.7 cm
  • Shipping Weight: 885 g
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (21 customer reviews)
  • Amazon Bestsellers Rank: #19,008 in Books (See Top 100 in Books)
  • See Complete Table of Contents

Product Description

From Publishers Weekly

Lebovitz, a former Chez Panisse pastry chef and author of The Great Chocolate Book, credits his "first and craziest, most insane summer job"— as an ice cream scooper at a soda fountain—with inspiring his lifelong devotion to ice cream. The author's 25 years of experience as a frozen-dessert maker are put to excellent use in this wittily written, detailed volume. Step-by-step photos and advice on selecting an ice cream machine will reassure ice cream amateurs. Experts and novices alike will appreciate tips for selecting the best citrus and creating unusual but complementary pairings (apricots go nicely with Olive Oil Ice Cream). An impressive array of flavors is available for the making, like Chocolate Peanut Butter Ice Cream, Vanilla Frozen Yogurt, Fresh Fig Ice Cream and Pear Pecorino Ice Cream. Sorbet, sherbet and granita also are explored in depth, as are ice cream "vessels," such as brownies and crepes. Great photos and plenty of practical advice combine to make this an appealing and useful resource for the dessert aficionado. (May)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to the Hardcover edition.

Review

"The original ice cream tour de force."
—Cookbooker.com, paperback edition review, 6/2/10

"Here is the rare book in which the recipes live up to the delicious promise of their names . . . The collection of ice creams ranges from the sophisticated to the delightfully childish."
—New York Daily News

Amazon 2007 Top 10 Editor's Picks in Cooking, Food & Wine
"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

One of the best gift books of the year: "The scoop in the title is perfect, and so is everything else about this cookbook on homemade ice cream. It's informative, full of charm, and loaded with irresistible and impeccably tested recipes."
—Seattle Post-Intelligencer

"Everything you need to know about making anything remotely connected with ice cream . . . Lebovitz is an entertaining read . . . the recipe headnotes alone are worth the price of the book."
—Oregonian

"Packed with beautiful photos and great-sounding recipes."
—Omaha World-Herald

"If you are one of those people who‚ 'scream for ice cream,' then you will whoop for The Perfect Scoop. . . Ice cream aficionados should be delighted with The Perfect Scoop. It is delicious."
—Peter Franklin's Cookbook Nook, United Press Syndicate

"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
 
"This is the only book you'll ever need to make stellar ice cream."
—Gale Gand, host of Food Network's Sweet Dreams

"Finally, someone has done real justice to my favorite food, ice cream. David's book is full of new ideas for cold delights and great takes on my favorite chocolate treats."
—John Scharffenberger, cofounder of Scharffen Berger Chocolate Maker and author of Essence of Chocolate

"I screamed, you'll scream—we all scream for David's wonderful ice cream! I highly recommend this book for all ice cream junkies."
—Sherry Yard, pastry chef at Spago and author of The Secrets of Baking

"The Perfect Scoop is luscious and perfectly luxurious—even David's accompaniments and accessories ('mix-ins' and 'vessels' as he calls them) sparkle sweetly."
—Lisa Yockelson, author of Baking by Flavor and ChocolateChocolate


From the Hardcover edition.

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Customer Reviews

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Most helpful customer reviews

13 of 13 people found the following review helpful By Marcus C. on Nov. 15 2009
Format: Hardcover
This is an excellent book for any ice cream lover. The author does not only provide great recipes, but also suggests food pairings. For example, there's a recipe for saffron ice cream, but what kind of meal would that accompany? You'll find out. What I found particularly helpful was his coverage of procedures and his advice on selecting quality ingredients for the best results. These recipes are easy to do at home and don't take long; I've tried several so far.

There are recipes for the traditional ice creams we all know and love, as well as some gourmet delights. Try the Guiness Milk-Chocolate recipe -- delicious! (Nine people had the pleasure of tasting it -- all loved it.)

For those of you who appreciate attractive gourmet cookbooks, this one will not disappoint.
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10 of 10 people found the following review helpful By Mylène Bergeron Francoeur TOP 1000 REVIEWER on Nov. 26 2010
Format: Hardcover Verified Purchase
This book had striked my fancy long before I was able to get my Kitchen Aid ice cream maker attachement. I'm obviously a fan of David Lebovitz's work, but I think it's for the good reasons; because his book is truly outstanding and easy to use.

As usual with David, he is starting with 19 pages on ingredients and equipment, but also on good hygienic practices (one subject that is too much often skipped nowadays).

Then, you'll be able to flip trough the contents of the book:

Ice creams,
Sorbets and sherbets,
Granitas,
Sauces and toppings,
Mix-ins,
Vessels.

What I like about the book is that it is so much more than just a guide to ice cream. Most authors want to keep everyting apart (big "fat" icecream in heavy desserts tomes, and the light and refreshing "healthy" sorbets and granitas in health cookbooks), but why ? It's like we wouldnt be able to enjoy both textures and flavors. Also, thinking one is better than the other is quite a misconception. There is still a lot of sugar in a sorbet (more than you'd think !) and you can decide to make your ice cream lighther by using leaner alternatives to 35% cream).

In the style of David, each recipe starts with a few words about the recipe, explains where is came from, tells how he invented it, or wathever else cross his mind. The paragraphs are short and a good introduction to the recipes, it gives them personnality. Also, all measurements are by weight as well as in volume, which is very useful. Instructions are as clear as they can get. Some flavors are very common and comforting, like chocolate and vanilla ice cream, or imaginative, as in parsley ice cream.
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3 of 3 people found the following review helpful By Natalie Canning on Nov. 6 2012
Format: Paperback Verified Purchase
I purchased this book for my husband's birthday this past Spring and we have used it constantly since. I know several people who have purchased ice cream makers this year who have asked me for tips and tricks on ice cream making. I tell them the same thing every time - "Buy The Perfect Scoop by David Lebovitz". He has a wealth of tips and tricks and he manages to be clear while still being concise. We tend to stick with the custard based ice creams (beyond delicious) but have tried recipes from all sections of the book - ice creams, frozen yogurts, sorbets, "extras", etc. and can honestly say it is one of the most consistent recipe books I've ever owned. You can tell that unlike many cooking/recipe books, these recipes have been tested to perfection.

Mr. Lebovitz puts a lot of emphasis on quality of ingredients throughout the book and I have to second this advice. If you are someone who is going to use vanilla pudding mix when he suggests vanilla bean don't buy this book. The quality of the ice cream that these recipes produce is also a result of the quality of ingredients he suggests and you use.
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2 of 2 people found the following review helpful By Cloe on March 8 2013
Format: Paperback Verified Purchase
I got a real nice gift a few weeks ago: an Ice Cream Maker! I was really happy and could not wait to try it, but I just know nothing about ice cream, sorbert, etc, and I needed some help.

Well, thanks to other reviewers, I chose this book. And I love it. The author loves ice cream and takes the time to explain the basics (french syle ice cream, philadelphia style, but also mexican or indian...). And then he gives us lots of good, original recipes. Salty, sweety ice cream, but also sorbet, sherbet and granito recipes. He has many suggestions for each flavor of what to eat with it (hot chocolate fudge, caramel, brownies, etc). A part of the book gives recipes for sweet accompaniments. So, let just say that it is really a complete book.

And I totally desagree with the negative review. It is true that there is no recipes for pure strawberry ice cream. But the book gives us the basics... so take any recipes (french style, or orther) and ad/switch to have strawberry ice cream. Easy as that. When you have the basics, you can let your imagination go.

Meanwhile, I just can't wait to try the goat cheese ice cream, which I've been looking for for a while!
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1 of 1 people found the following review helpful By TaklaGirl on Jan. 2 2012
Format: Paperback Verified Purchase
I purchased this book when I purchased KitchenAid's Ice Cream maker from the Shopping Channel. I made the Chocolate Ice Cream, Philadelphia-Style twice now once using the exact ingredients as noted in the recipe and once using a combination of different creams and chocolates and both recipes were delicious. The chapter on basics is clear and concise which is appreciated since before this book, I did not know if I could use "whipping cream" which is the only "heavy cream" one can find in the supermarkets; now I know that I can and I did. As for the ice cream maker, I absolutely love it and KitchenAid's sherbet recipe is fantastic! This "machine" and this book are great companions as both are easy to use and reliable. I recommend that both be purchased at the same time.
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