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The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments, by David Lebovitz
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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 NewsAmazon 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 ChronicleOne 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
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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.
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Product details
Paperback: 256 pages
Publisher: Ten Speed Press; 4.4.2010 edition (May 4, 2010)
Language: English
ISBN-10: 158008219X
ISBN-13: 978-1580082198
Product Dimensions:
7.4 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
611 customer reviews
Amazon Best Sellers Rank:
#33,450 in Books (See Top 100 in Books)
I bought this when I bought my ice cream maker to get me started and it was perfect. I've made many of the recipes, but mostly the book has helped give me ideas to create my own recipes. A worthy addition to anyone's kitchen.
I have been making ice cream for about five years now. It wasn't bad, but there was always something off about the texture. It was never perfect. I had a few different books and tried a bunch of different recipes, but was never thrilled with the results. Then I ordered this book and all of a sudden, my ice cream making abilities have skyrocketed. Every recipe I've tried so far has been perfect. I give this book my highest recommendation. I order A LOT from Amazon and this is the first book I've taken the time to review. It's that good!!!
I love this book. David's voice is that of a friend's, and also the instructions and his opinions/thoughts on products or ingredients are clearly written out and helps the reader understand why certain choices were made. I appreciated that his voice is the same as his blog, which I enjoy as well! The recipes are straightforward and easy to follow, and his introductions to each really give them life. I've used his Black Currant Tea Ice Cream recipe multiple times now using oolong (as he suggests as an alternative loose leaf tea) with excellent results! The Lemon Sorbet is just as good as my fond childhood memories of tart lemon ice, and the Mint Chocolate Chip ice cream (made with mint from our yard) is light and divine with the Stracciatella add-in. Easy! Can't wait to continue through the recipes for more ice cream, sorbet, granita, add-ins, and vessels!
My original plan upon purchasing this book was to craft my way through it making each recipe as I read it. However, I am completely stuck on page 46 and may be unable to continue. The Butterscotch Ice Cream is the very best I have ever tried. I am 10 batches into it and cannot move on. I am sure the other recipes are great but this one has us spellbound.This is a wonderful book full of amazing ideas and should not be missed by anyone who is serious about their ice cream or gelato.
I absolutely LOVE this book! Bought it a month ago and have made 4 recipes....all winners! The vanilla ice cream is exceptional, as is the peach. Love the lite chocolate sauce, too. Chocolate raspberry recipe is quite delish...just be sure to strain the seeds before freezing. Best purchase I could've made to go with my Cuisinart ice cream machine. Everyone raves about the ice cream! FYI -- it always tastes best right out of the machine freshly made, but holds up well in freezer, too. Very happy with this book!
I've read many reviews and some people say to get the best home-made ice cream, it's the recipes, others say it's the machine, I say it's both.My first ice cream machine was Sunbeam 4-Quart Ice Cream Wooden Bucket purchased at Target. We chilled everything and got well mixed chilled liquid after churning for 30 minutes. I think there is a method to packing the ice/salt and I wasn't willing to learn. There was major cleaning up of ice/salt/milk.Second machine is the wonderful, Cuisinart Compressor Ice Cream and Gelato Maker. It is pricer, but you will get ice cream and not chilled liquids!We(kids & myself) have made Green Tea and Chocolate ice cream from this book. The Cuisinart does not need chilling, so we placed the warm custard mixture straight into the machine and within 1 hour, ICE CREAM!! The Green Tea was not bitter and the Chocolate was devine. I am every excited to try the other flavors.For comparison, we made the chocolate ice cream from The Ciao Bella Book of Gelato and Sorbetto and it instructs to strain the chocolate custard into the cream, so we lost some of the choco-bites. This book has the chocolate melted into the cream, then strain custard into chocolate cream. Kids noticed the difference and liked this book's recipe best. I know we are comparing gelato vs ice cream recipes, but we used same ratio of mlik to cream (1 cup/ 2cups) due to what was available in the kitchen, for the Gelato recipe and got ice cream instead of gelato.
If I had to choose one ice cream recipe book, this book would be it. It seems concise enough in the hand, given a relatively slim size, but oh! the information that is packed inside.The book is divided into seven basic chapters: introduction,ice creams, sorbets and sherbets,granitas, sauces and toppings, mix ins, and vessels. Each chapter is studded with nearly fool proof gems perfect for a lazy afternoon at home or impressing guests at your next dinner.The introduction is especially handy as it walks you through making ice cream from a stove top custard which can be an admittedly difficult task for the beginner. Lebowitz also talks about key ingredients in his recipes and offers helpful pointers on ice cream making utensils and implements.Need a perfect sauce or topping to crown your new creation? Try his mocha sauce or creamy caramel sauce or perhaps a mixed berry coulis. Maybe mix ins are more your style. Well, honey-sesame brittle, oatmeal praline, and fudge ripple recipes are awaiting you. Maybe you are feeling very adventurous and want to make your own nesting place for your delicious treat. Turn to vessels and make profiteroles, cones, blondies, and cookie cups. The depth of this book excites me.I tried the Philadelphia- style vanilla first. I was enchanted with the pure creamy vanilla taste. My husband stated if he only had one ice cream to eat for the rest of his life, this one would be it. The banana blueberry sorbet was a wonderfully clean, vibrant treat which was ridiculously easy to whip up in my food processor and chill.The introductions to each recipe are well-written and personal. This book is my first by Lebowitz. His writing is education but draws you in. I encourage you to try this book, and I hope to try some of his other books.
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