The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments [Paperback]

David Lebovitz (Author)

Book Description

Publication Date: May 4, 2010

Ripe seasonal fruits. Fragrant vanilla, toasted nuts, and spices. Heavy cream and bright liqueurs. Chocolate, chocolate, and more chocolate. Every luscious flavor imaginable is grist for the chill in The Perfect Scoop, pastry chef David Lebovitz’s gorgeous guide to the pleasures of homemade ice creams, sorbets, granitas, and more.

With an emphasis on intense and sophisticated flavors and a bountiful helping of the author’s expert techniques, this collection of frozen treats ranges from classic (Chocolate Sorbet) to comforting (Tin Roof Ice Cream), contemporary (Mojito Granita) to cutting edge (Pear-Pecorino Ice Cream), and features an arsenal of sauces, toppings, mix-ins, and accompaniments (such as Lemon Caramel Sauce, Peanut Brittle, and Profiteroles) capable of turning simple ice cream into perfect scoops of pure delight.

Editorial Reviews

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.

See all Editorial Reviews

Product Details

• Paperback: 256 pages
• Publisher: Ten Speed Press (May 4, 2010)
• Language: English
• ISBN-10: 158008219X
• ISBN-13: 978-1580082198
• Product Dimensions: 7.3 x 0.7 x 10.5 inches
• Shipping Weight: 2 pounds (View shipping rates and policies)
• Average Customer Review: 4.7 out of 5 stars  See all reviews (186 customer reviews)
• Amazon Best Sellers Rank: #2,377 in Books (See Top 100 in Books)
  • #3 in Books > Cookbooks, Food & Wine > Cooking by Ingredient > Cheese & Dairy
  • #13 in Books > Cookbooks, Food & Wine > Baking > Desserts

More About the Author

American pastry chef living the sweet life in Paris!

Customer Reviews

Most Helpful Customer Reviews

124 of 124 people found the following review helpful:

5.0 out of 5 stars The best ice cream recipe book!, September 10, 2007

By 

Sheri Fogarty (United States) - See all my reviews
(VINE VOICE)   

This review is from: Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments (Hardcover)

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! :-)

66 of 66 people found the following review helpful:

5.0 out of 5 stars The Ultimate Ice Cream Book, April 29, 2007

By 

E. Bauer (Sacramento, CA United States) - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments (Hardcover)

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.

56 of 58 people found the following review helpful:

5.0 out of 5 stars A revelation, May 7, 2007

By 

Catherine (Norfolk, United Kingdom) - See all my reviews

This review is from: Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments (Hardcover)

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.