The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments Hardcover – May 1 2007
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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)
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"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."
"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."
"Packed with beautiful photos and great-sounding recipes."
"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."
"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."
"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
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Top Customer Reviews
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.
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:
Sorbets and sherbets,
Sauces and toppings,
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.Read more ›
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.
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!
Most recent customer reviews
Lived up to the reviews I had read. David's recipes update old standbys with fresh ideas. The book is a quality piece.Published 5 months ago by susan urech
David's recipes are perfect. The ice cream always turns out wonderfully. I've even made the basil ice cream, which is so good with the strawberry sauce recipe. Read morePublished 6 months ago by Cathy S.
A great recipe book for every ice cream lover. I have made many recipes from the book and they all turned out fantastic. Read morePublished 6 months ago by TT