- Paperback: 256 pages
- Publisher: Ten Speed Press (May 4 2010)
- Language: English
- ISBN-10: 158008219X
- ISBN-13: 978-1580082198
- Product Dimensions: 18.7 x 1.8 x 26.7 cm
- Shipping Weight: 885 g
- Average Customer Review: 40 customer reviews
- Amazon Bestsellers Rank: #113,988 in Books (See Top 100 in Books)
The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments Paperback – May 4 2010
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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
From the Hardcover edition.
About the Author
DAVID LEBOVITZ has been a professional cook and baker for most of his life; he spent nearly thirteen years at Chez Panisse until he left the restaurant business in 1999 to write books. He moved to Paris in 2004 and turned davidlebovitz.com into a phenomenally popular blog. He is the author of six books, including The Perfect Scoop, Ready for Dessert, The Great Book of Chocolate, and a memoir called The Sweet Life in Paris, and he was named one of the Top Five Pastry Chefs in the Bay Area by the San Francisco Chronicle. David has also been featured inBon Appétit, Food & Wine, Cook’s Illustrated, the Los Angeles Times, the New York Times, Saveur, Travel + Leisure, and more.See all Product description
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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. I have tried up to now the watermelon sorbet (without a machine) and the date, rum and pecan ice cream (with my kitchen aid attachement), and both were huge successes. I might however choose to reduce the cream fat content in the future as the result is VERY rich, but that it my personnal preference.
One thing I loved about the book is that once you have made an EXCELLENT dessert, he gets you ideas on how to plate it and improve it. The section on sauces and toppings is just lovely. Coulis, syrups, fudge and candied fruits are just a few minutes away from topping your creations. Also the Mix-in section is full of ideas on what to mix in the ice cream, other than plain old boring nuts. The vessel section shows you how to create ways of serving your ice cream in edible containers. Would it be between 2 cookies for an ice cream sandwich, or a tuile folded to create a bowl, or a magnificently piped nest of meringue, David will show you how to achieve show stopping arrangements. Those sections makes this book a very complete one.
If you are willing to try on this delicious aventure on frozen treats, get this book ! It's the absolute reference ! Yes it takes a bit of work, but you'll have flavors you have never even dreamed of, and be always able to churn a fresh batch of imaginative ice cream. Also, when you have mastered the base custard recipe for ice cream, it takes absolutely no time to do and it's so simple to improvise, and get your own creations done ! You can't go wrong !
Thank you David Lebovitz - it’s marvelous!
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!
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