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The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments Hardcover – April 1, 2011

4.7 out of 5 stars 507 customer reviews

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Hardcover, April 1, 2011
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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 an alternate Hardcover edition.


'David Lebovitz really stands out from the crowd as one of the best in the business. The Perfect Scoop is full of stunning recipes.' - Rachel Allen Mail on Sunday 'The recipes look very good indeed, with some interesting flavour couplings' - Anthony Worrall Thompson Daily Express (Saturday magazine) 'Essential reading if you plan to delve into the frozen arts' The Guardian 'The ultimate ice-cream compendium for novices and professionals alike...inspiring photography' Caterer & Hotelkeeper 'The author is an aficionado of frozen desserts, and his enthusiasm is infectious.' Great British Food 'A dazzling array of recipes to suit every palate. Here's hoping for enough sunny days to try every recipe.' Psychologies 'Fresh vibrant flavours that are both appealing and delectable... David Lebovitz's visually sumptuous book on ice creams ticks these boxes. All the recipes we tried were easy to follow and delivered on their promises.' Four stars **** Time Out

Product Details

  • Hardcover: 246 pages
  • Publisher: Jacqui Small (April 1, 2011)
  • Language: English
  • ISBN-10: 1906417547
  • ISBN-13: 978-1906417543
  • Product Dimensions: 10.5 x 7.6 x 1.2 inches
  • Shipping Weight: 2.6 pounds
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (507 customer reviews)
  • Amazon Best Sellers Rank: #5,059,620 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By Sheri Fogarty VINE VOICE on September 10, 2007
Format: 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! :-)
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Format: Hardcover Verified Purchase
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.
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Format: Hardcover
I should start this review with the warning that I am a professional pastry cook and, therefore, am spoiled by stabilized recipes and a very, very expensive industrial ice cream machine. Compared to what I make at work, the ice cream produced by Lebovitz's recipes leave a bit to be desired. However, I happily accept the limitations of my home kitchen and, with that in mind, can recommend The Perfect Scoop although there are probably better books out there.

Since purchasing the book I've been working my way through it, randomly picking and choosing recipes that struck my fancy. The Milk Chocolate Guinness Ice Cream was to die for, both in texture and flavor; the Lemon Ice Cream was fresh and lemony, but also grainy; The Rice Gelato freezes rock-solid, but is one of the tastiest things I've ever eaten. Somewhere in the middle fall Avocado Ice Cream, Oatmeal Cookie Ice Cream, Chocolate Ice Cream, and Roasted Banana Ice Cream.

All in all, this is a solid purchase, especially at the Amazon price. I'd make it a part of your ice cream library, though, not your only book. The Ben & Jerry's Book is great, as is the book by Pippa Cuthbert. If you've got $250+ to shell out, Emmanuel Ryon's book is the ultimate ice cream book.

If you'd like to get a look at The Perfect Scoop before making your purchase, it is available for preview on Google Book Search (the Rice Gelato is there!).
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Format: 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).

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Format: Hardcover
I was in doubt whether I should rate this book with 4 or 5 stars. The reason being that this is probably the best ice-cream book out there for the home cook (along with Caroline Liddel's and Robin Weir's 'Ices'). It however cannot really be used by a professional without some alterations to the recipes (ie adding stabilisers, emulsifiers etc). There are much better (and much more expensive) books for the professional. So 5 stars for the home cook, but only 4 in general (otherwise what should the better books receive, 6 stars?).To the juice now.
This book has many recipes for ice-creams and sorbets, a couple for gelato (actually only one, the other one is full of cream, so it is classified as ice cream). The author has a very friendly approach to the subject, you actually think it's an old friend speaking to you. In a sense it's like reading a blog.
There is a plethora of recipes, using easy to find ingredients and different combinations, eg praline-vanilla, chilli-chocolate, vanilla-brownie. The chocolate sorbet is a real feast for the chocolate lover. Also there are instructions for mixing two ice creams together giving a marbling effect.
Not stopping there, David also provides recipes for ice-cream cones, cookies (to be used for ice cream sandwiches), brownies, sauces, variegatos ( additives + toppings) etc.
There are photographs throughout, not of every product, but of most, including some for methods and procedures.
The recipes are in both volume and in Metric and temperatures both in Celsius and Fahrenheit, which is very helpful.
To the minus I have to mention that the ice-creams contain a lot of cream. In most cases it is two parts heavy cream to one milk and in the best case usually one part cream to one milk. Cream has the tendency to mellow down tastes.
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