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Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments | 
 enlarge | Author: David Lebovitz
Creator: Lara Hata
Brand: Ten Speed Press
Category: Book
List Price: $24.95
Buy Used: $8.99
You Save: $15.96 (64%)
New (24) Used (7) from $8.99
Rating:  57 reviews
Sales Rank: 11143
Media: Hardcover
Number Of Items: 1
Pages: 246
Shipping Weight (lbs): 2.3
Dimensions (in): 10.6 x 7.6 x 1.1
MPN: SCOP
ISBN: 1580088082
Dewey Decimal Number: 641.862
EAN: 9781580088084
ASIN: 1580088082
Publication Date: May 2007
Availability: Usually ships in 1-2 business days
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Product Description
The Perfect Scoop - Ice Creams, Sorbets, Granitas, and Sweet Accompaniments by David Lebovitz"Ripe seasonal fruits. Fragrant vanilla, toasted nuts, and spices. Heavy cream and bright liqueurs. Chocolate, chocolate, and more chocolate. Every luscious flavo
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| Customer Reviews: Read 52 more reviews...
 The best ice cream recipe book! September 10, 2007
23 out of 23 found this review helpful
My kids bought me an ice cream maker attachment for my Kitchen Aide mixer for Mother's Day so I decided to buy a variety of recipe books, as I've never made ice cream before.
I bought this one, the Ben & Jerry book (also good), the idiots guide to homemade ice cream, and a few others that I picked up used.
Perfect scoop is our favorite! Everything we've made has been exceptional.
First off was the Chocolate Ice Cream which was my first attempt at a custard ice cream and the best we've ever had. Next we made the Rice Gelato (with Tangerine rind instead of Orange because that was all I had) which was very good also...sort of like a citrus scented frozen rice pudding.
Last weekend we made the Mango sorbet which was the best sorbet I've ever had, and it was so easy to make. Next up will the Banana Blueberry sorbet. It's a great book and if you're going to get an ice cream maker - buy this too! :-)
The Ultimate Ice Cream Book April 29, 2007
19 out of 19 found this review helpful
The ultimate ice cream book has finally arrived! And just in time for summer and the onset of the ice cream season (is there ever not a season for ice cream?) David Lebovitz, former pastry chef at Chez Panisse, hilarious and articulate [...], and cookbook author of several highly acclaimed books on desserts has written a gorgeous, informative, delicious book about ice cream, sorbets and granitas. The Perfect Scoop has over 150 recipes and over 50 stunning photographs. Ice cream recipes include the basics such as chocolate, vanilla, and butterscotch pecan, and branch out to aztec "hot" chocolate, apricot-pistachio, and lavender-honey. Papaya-lime sorbet and mojito granitas make appearances as well.
One of the things I love about David's work is that he takes the time to instruct us on the basics of whatever it is he is cooking. His Room for Dessert book has saved me over and over again with his explanations of the "whys" as well as the "hows" of doing a recipe. In The Perfect Scoop David describes right up front the methods you'll need to employ to make creamy, perfect ice cream. Using a custard base is what is usually called for, but can be a bit tricky for first timers. David's explanation makes it easy. David includes a section on the equipment needed, describing the pros and cons of the different kinds of ice cream makers that you can use.
If you love ice cream and want to try your hand at making your own, get yourself an ice cream maker and a copy of The Perfect Scoop.
A revelation May 7, 2007
15 out of 15 found this review helpful
I've been using my icecream maker for several years now, and have had a couple of favourite ice cream books, but none come close to this one.
What marks this book out for me isn't just that it is full of marvellous icecream/sorbet/granita recipes which work, or the fact that the different flavour combinations will inspire you to experiment all the more yourself, or the fact that, like everything else David Lebovitz writes, it's eminently readable (witty, chatty yet authoritative on his subject matter - the perfect combination for a food book). These are all excellent reasons to buy this book. No, what really impresses me is the space given over to icecream accoutrements, including incredible detail on types of toffee and caramel sauces, icecream "vessels" such as differently flavoured cones, mix-ins which range from the crisp and crunchy (pralined almonds, buttercrunch toffee, peanut brittle) to the soft and gooey (homemade marshmallows, cookie dough). All meticulously researched and beautifully presented (Lara Hata's photographs are excellent too).
Wonderful.
I gobbled it up May 21, 2007
10 out of 10 found this review helpful
Okay, so I expected to like this book. Heidi Swanson had excerpted the recipe for frozen yogurt on her blog 101 cookbooks. The recipe seemed almost too simple, but the results were so amazing. I made it twice in as many days. My husband and friends had to hear my rhapsodizing over this stinking frozen yogurt. (Not that I shared. Okay, so I shared one bowl with my husband but only because I had to.)
But, I didn't expect to love this book and oh I do. I read it yesterday and can honestly say that there are only a handful of recipes that I CAN'T imagine making. I'm so looking forward to exploring the ice creams, sorbets, granitas and all the amazing extras. I even liked the introductions for the recipes--his writing style is laid-back and engaging.
Oh, and did I mention I don't really like ice cream? Seriously. If I love this book, I can't imagine how an ice cream lover would feel. (Okay, so "big O" did pop into my head.) If you like ice cream at all, check this book out.
Edited to add: I've now made the peanut butter ice cream which is like no peanut butter ice cream I've ever tasted. It's as if you just froze peanut butter but it retained all its creamy goodness. Amazing stuff. And, I made some sour cherry frozen yogurt. Oh my. So delicious. AND, I've also made countless batches of frozen yogurt. (At least 10--you should've seen the looks I got when I bought 6 quarts of yogurt at a pop.)
I love this book more every week--I'm actually eyeing one of those self-contained ice cream freezers. Even though we don't have room in our kitchen, my husband seems to agree that it would be a good thing if it enabled me to make more, more, more.
Lots of good recipes, and lots of typos, too May 28, 2007
16 out of 18 found this review helpful
My ice cream has always suffered from a host of typical texture problems, but the custard recipes in here seem to have cured most of them (even though they're not all that different from what I'd been doing for years!). I made the fresh ginger recipe first--though I deviated a bit by using more ginger than it called for, letting it steep longer, and adding a bit of saffron to the mix--and the product was smooth and virtually crystal-less, even after hardening. Pretty tough to get it as airy as the store-bought stuff at home, but otherwise I have little to complain about so far.
I was pretty shocked that this was a hardbound edition when I opened the box. That's not something you usually see at this price point, but then there are quite a few typos sprinkled about, so maybe they skipped out on the whole editor thing and passed the savings on to me. Either way, good material and well worth picking up.
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