The Perfect Scoop: Ice Creams, Sorbets, Granitas, And Sweet Accompaniments

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The Perfect Scoop: Ice Creams, Sorbets, Granitas, And Sweet Accompaniments

by David Lebovitz
Photographed by Lara Hata

Potter/TenSpeed/Harmony | May 1, 2007 | Hardcover

The Perfect Scoop: Ice Creams, Sorbets, Granitas, And Sweet Accompaniments is rated 5 out of 5 by 1.
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.

Format: Hardcover

Dimensions: 256 pages, 10.8 × 7.5 × 0.88 in

Published: May 1, 2007

Publisher: Potter/TenSpeed/Harmony

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1580088082

ISBN - 13: 9781580088084

Found in: Baking and Desserts

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Reviews

Rated 5 out of 5 by from All I can say is, "Yum!" I bought this book last summer after reading about it on SmittenKitchen.com. I could barely wait for the book to arrive, even though I didn't have an ice cream maker at the time. I read it like a novel the first time through - David Lebovitz does a fantastic job of giving you a sense of where he got the ideas for different flavours in the little anecdotes that accompany each recipe. I've made several of the flavours of ice cream and sorbets since (once I got the Kitchen Aid ice cream attachment), and each of them has turned out amazing. The recipes are simple and straightforward, plus the suggestions of mix-ins, sauces, toppings and vessels make you feel like a real gourmet ice cream maker! I usually make a batch if I'm having friends or family over for dinner and the whole batch is usually gone by the time the evening has ended. The latest creation I did was Creme Fraiche ice cream with Candied Cherries & Syrup. Absolutely divine! I'm also keen on all things French, so David's website www.davidlebovitz.com is a great source of inspiration - and jealousy!
Date published: 2008-07-14

– More About This Product –

The Perfect Scoop: Ice Creams, Sorbets, Granitas, And Sweet Accompaniments

The Perfect Scoop: Ice Creams, Sorbets, Granitas, And Sweet Accompaniments

by David Lebovitz
Photographed by Lara Hata

Format: Hardcover

Dimensions: 256 pages, 10.8 × 7.5 × 0.88 in

Published: May 1, 2007

Publisher: Potter/TenSpeed/Harmony

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1580088082

ISBN - 13: 9781580088084

About the Book

A full-color collection of 150 recipes for ice creams, sorbets, and granitas (plus sauces, mix-ins, and vessels) from celebrated pastry chef Lebovitz, formerly of Chez Panisse and author of "The Great Chocolate Book" and "Room for Dessert."

Read from the Book

BASICSWhether you’re a novice or a highly experienced cook, you will find it’s easy to make the freshest, most unbelievably tasty ice creams, sorbets, sherbets, and granitas in your own kitchen. If you’ve never done it before, prepare to be wowed. Nothing beats the taste of freshly made ice cream spooned directly from the machine. In this chapter you’ll find all the information you’ll need to do it. Starting with step-by-step instructions for making the perfect ice cream custard, I’ll take you through the process--including some pitfalls to avoid and steps to take in case you manage to fall into one of them. The best ingredients and the right equipment are crucial to making really perfect ice creams and sorbets. I’ll give you advice to help you make your choices, including information about the differences among various models of ice cream makers, if you don’t have one yet. Making the Perfect Ice Cream CustardMany of the ice cream recipes in this book are custard-based, or French-style ice creams. Others are Philadelphia-style, which refers to ice cream made simply by mixing milk or cream with sugar and other ingredients. French-style ice creams tend to be richer and smoother, due to the emulsifying properties of egg yolks. My fruit-based ice creams tend to be Philadelphia-style, since I prefer to let the flavor of the fruits come forward without all the richness. But in some cases I offer a flavor in both styles, so you can decide which you prefer.If you’ve never made a Fren
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Table of Contents

Contents

Introduction - vii

1. Basics - 1

2. Ice Creams - 21

3. Sorbets and Sherbets - 105

4. Granitas - 143

5. Sauces and Toppings - 161

6. Mix-Ins - 191

7. Vessels - 217

Acknowledgments - 236

Resources - 237

Index - 239

From the Publisher

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.

From the Jacket

"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

About the Author

DAVID LEBOVITZ is a former pastry chef at Chez Panisse. He is also a sought-after cooking instructor, a frequent contributor to food publications, and a popular blogger. He lives in Paris, France, where he leads chocolate tours of the city.

Editorial Reviews

"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 No
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