| View Larger Image | Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments | Hardcoverby David Lebovitz (Author), Lara Hata (Photographer)
| List Price: | $24.99 | | Price: | $16.49 | | You Save: | $8.50 (34%) | | | Available: | Usually ships in 24 hours |
| | Binding: | Hardcover | | Publisher: | Ten Speed Press | | Edition: | illustrated editionth Edition | | Page Count: | 256 Pages | | Publication Date: | May 01, 2007 | | Sales Rank: | 3,745rd |
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FEATURES | - ISBN13: 9781580088084
- Condition: NEW
- Notes: Brand New from Publisher. No Remainder Mark.
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EDITORIAL REVIEWS |
Product Description
Ripe seasonal fruits. Fragrant vanilla, toasted nuts, and spices. Heavy cream and bright liqueurs. Chocolate, chocolate, and more chocolate. Every luscious flavor is grist for the chill in David Lebovitz's ecstatic guide to the pleasures of homemade ice creams, sorbets, granitas, and more. With an emphasis on intense and sophisticated flavors, an international flair, and a bountiful helping of seasoned technique, this collection of frozen treats ranges from classic and comforting (Chocolate Sorbet) to contemporary and cutting edge (Mojito Granita). Spilling over with scrumptious sauces, crunchy toppings, and surprising mix-ins, THE PERFECT SCOOP transforms simple ice cream into a knockout dessert. |
CUSTOMER REVIEWS (Average Customer Rating: 4.5 based on 78 reviews)
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If you love ice cream by Helen Leary  5 Stars
October 12, 2009
If you love ice cream, you'll love Lebovitz's recipes, as only he can do them. You'll be pleased with the clarity of his instructions.
It's great fun to read and to implement!
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This book should be "10" stars, not 5 -- Every recipe works perfectly! by Dr. Ervin Nieves 5 Stars
September 15, 2009
Chef Lebowitz's "The Perfect Scoop" delivers it's promise: perfect scoops of delectable high-pallette gourmet ice cream anyone can make with a home ice cream maker. I just made the "Dates, Rum, and Pecan" Ice Cream, and it was tied with the best ice cream I've ever eaten. And I've eaten Italian ice in Firenza (Florence), French ice cream/sorbet near the famed Notre Dame bridge location, etc. I lived in Germany over 3 years and would eat deserts in many of the best Eissgeschaefte (Ice Cream Parlors) and travelled to France and other countries almost every weekend (often twice a week). And nowhere have I eaten "better" ice cream. I've had "just as good" ice cream, but never better. A real strength in this book -- compared to other wonderful books I bought and made great ice creams from, e.g. "Making Artisan Gelato" and "The Ice Cream Bible" -- is the author's mastery of incorporating liquors in ice cream recipes. This is a very French-European skill, and Lebowitz demythologizes the art of fusing delectable liquors, and combines them masterfully with other key tasty ingredients. In addition, there are many beautiful photos of ice cream, and each recipe is prefaced with a wonderfully funny and/or nostalgic story. Some of the recipes were inspired or derived from recipes from other talented ice cream shops from around the world. So "The Perfect Scoop" is a truly international text on ice-cream making. This is a masterpiece of a book. I couldn't begin to describe how delicious and simple-to-make the recipes are. You don't need to deviate from the recipes. If you have a 2-quart ice-cream maker, just double the 1-quart portions Lebowitz's recipes are designed to produce. Or stick to the 1-quart portions, and make more different recipes. Along with "Frozen Deserts", "Making Artisan Gelato," and "The Ice Cream Bible," "The Perfect Scoop" stands out as king among equals. "Frozen Deserts" is a magnificent book that I'm happy to own, but readers should note that the portions are in "restaurant quantity" so the home ice cream maker needs to use division to figure out home-size portions. Some makers of ice cream won't have the patience to produce the highly gourmet dishes in "Frozen Deserts." For those people, "The Perfect Scoop" will be the best combination of "gourmet" taste and "home-friendly" production ease. So yes, I'll give "The Perfect Scoop" 10 stars anyway. **********
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Best ice cream I've ever had by N. Anderson (St. Louis, MO) 5 Stars
September 12, 2009
This book is worth it just for the Malted Milk Ice Cream on page 51! It's perfect for my family because I can make both allergen-free ice cream for me (I'm allergic to tree-nuts) and lower-fat sorbets, sherbets and granitas for my husband, who is on a low-fat diet following a bout with pancreatitis.
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Easy and Delicious by Eden Rahman (New York United) 5 Stars
September 10, 2009
I have had an Ice Cream maker for 2 years and never used it. I bought this book after seeing Alice Waters on the news and did some research on who does her desserts at Chez Panisse.
In 2 months I have made:
Mango Sorbet
Watermelon Sorbet
Maple Walnut Ice Cream
Vanilla w/ Chocolate Stracciatelli
The directions are so absurdly easy to follow that I successfully made custard for the ice creams on my first try. Everything comes out creamy, soft and delicious even after you leave the leftover ice cream in the freezer overnight. A common phrase heard when people try the ice cream straight out of the ice cream maker is "Oh my god."
Buy this book if you want to make delicious ice creams. It is perfect for beginners especially.
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Beautiful book, awesome recipes! by D. Gasteiger (Corona, CA) 5 Stars
August 29, 2009
I got this right after my husband bought me an ice cream maker for my birthday. Having only purchased it based on reviews here, I was pleasantly surprised at how beautiful the book is. The recipes are great and very diverse. I was hoping for something that had something other than custard based super fattening recipes and this one is right on the money. It has a combination of every type of ice cream, sorbet, etc. plus toppings you could want. No need to purchase any additional ice cream books with this one. I've made the nectarine sorbet and the roasted banana ice cream so far. Both delicious! You won't be sorry.
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| Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home
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Like so many others, David Lebovitz dreamed about living in Paris ever since he first visited the city in the 1980s. Finally, after a nearly two-decade career as a pastry chef and cookbook author, he moved to Paris to start a new life. Having crammed all his worldly belongings into three suitcases, he arrived, hopes high, at his new apartment in the lively Bastille neighborhood.
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