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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 New: $16.47
You Save: $8.48 (34%)
New (21) Used (6) from $14.00
Rating:  57 reviews
Sales Rank: 7386
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 24 hours
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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...
 Good, But Not Essential December 29, 2008
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!).
 Beautifully produced, but doesn't taste as good as Ben & Jerry's recipes December 27, 2008
0 out of 1 found this review helpful
There's no doubt that the Lebovitz book is beautifully photographed and has lovely printing, but I've been surprised that the ice cream recipes don't taste as good as the ones in the old (1987) and crudely-printed classic competitor Ben & Jerry's Homemade Ice Cream & Dessert Book. (This book has no connection with the current commercial Ben & Jerry's chain, it reflects the artisan-style beginnings more than two decades ago.) I carefully followed comparable ice cream recipes from the two books, using the same eggs and cream and so forth and using the same ice cream maker, and improbably enough the older Ben & Jerry's recipes consistently tasted better and had better technical characteristics. If you buy this book, you should also buy the inexpensive Ben & Jerry's Homemade Ice Cream & Dessert Book and see whether it suits your taste better. You can always serve the Ben & Jerry's recipes with the style shown in Lebovitz's photographs.
 A Kiwi's perspective November 25, 2008
A new cookbook that makes you instantly want to try at least a dozen recipes is an exhilarating find. Perhaps it was the thirty-degree day, when I first paged through David Lebovitz's vast selection of frozen delights, that spurred my excitement about where to start. Kiwifruit sorbet? Strawberry frozen yoghurt? Tiramisu ice cream? All were a cinch to make and impressed guests. Pastry chef Mr Lebovitz - ex Chez Panisse in California, now based in Paris - covers everything a home cook needs to know about making ice creams, sorbets, sherbets, gelatos, granitas and the sweet extras (sauces, cones, crepes, etc) that complement frozen desserts. He gives excellent foundation instructions -making the perfect base custard, ingredients, equipment - and supplies a vast selection of recipes. Most are simple (having just a handful of easy-to-find ingredients); a few are shocking. Roquefort-honey ice cream is, he assures the reader, remarkably good - plus it takes care of the cheese and dessert courses in one go. A large proportion of the recipes require an ice cream maker, but if you haven't already got one there's more than enough inspiration to warrant a further $60 investment. Whatever the weather, here is a book worth having. This autumn I'm serving fig ice cream. Come winter I'm looking forward to freshly-churned cinnamon ice cream on my apple crumble.
This book should be included with every ice cream maker October 18, 2008
What can I say? "Perfect Scoop" will make you look like a superstar! I've been playing with this book for months and to date, I've tried over 1/3 of the recipes. I've used this book more than any other in my collection. The photos are enticing and the recipes are written in a clear, approachable manner. David sets you up for success. My top 3 favorites: gianduja, Vietnamese coffee, and malted milk.
something for everyone October 15, 2008
This is a fantastic book on ice creams. I am a pastry chef at a restaurant that makes all of its ice creams and sorbets in-house. I can tell you that all of the recipes I have made from this book have been wonderful and come out perfectly without fail. I had contemplated on buying this earlier in the summer to give our sorbet list a facelift and procrastinated until early fall... let's just say I am kicking myself for waiting for so long! There really is something for everyone in this book, from simple to more daring, and you always end up with a well-balanced flavor profile. This is definitely going to be in my library for a long time.
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