- Hardcover: 246 pages
- Publisher: Ten Speed Press,U.S.; illustrated edition edition (30 April 2007)
- Language English
- ISBN-10: 1580088082
- ISBN-13: 978-1580088084
- Product Dimensions: 19.2 x 2.3 x 27.4 cm
- Average Customer Review: 4.8 out of 5 stars See all reviews (14 customer reviews)
- Amazon Bestsellers Rank: 206,323 in Books (See Top 100 in Books)
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Product Description
Review
I enjoy making and eating ice-cream all year round, but the cold and wet summer we had this year really put me off. Our ice-cream machine, which has been working hard for more than 7 years, didnt see much action this summer. So when we had some brief sunshine and warmth last month, I opted for an intensive ice-cream making session. I know I m a bit late in the game, but I finally got my hands on Davids new book which is full of great recipes and just like his blog, there is an interesting story behind each one. Nordljus, Wednesday 5 September --Nordljus; Wednesday 5 September
Product Description
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.
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.
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Most Helpful Customer Reviews
21 of 21 people found the following review helpful:
5.0 out of 5 stars
The perfect ice cream book,
By
This review is from: The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accessories (Hardcover)
I stumbled across the author when I was looking for help on the web on how to make caramel. Then I spotted his salted butter caramel ice cream recipe, which is frankly the best ice cream I've ever tasted (not in this book incidentally, but don't let that stop you buying it). So I asked for his book for my birthday and I have not been disappointed. The Gianduja Gelato (choc praline) is amazing, and there are a host of accompaniments, sauces and vessels to go with the ice cream. There is a section at the start about the basics which is useful if you're new to ice cream making. And he writes personal little notes about each recipe that I find really interesting. Lots of fab pictures too. If in doubt, google "salted butter caramel ice cream", make that and then you'll know why you need to buy this book.
14 of 14 people found the following review helpful:
5.0 out of 5 stars
the best ice cream book in existence? I think so...,
By onion (London, UK) - See all my reviews
This review is from: The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accessories (Hardcover)
This is a sensational book. I have a couple of other cookbooks on icecreams but this is the best, hands-down.
It contains an almost overwhelming number of recipes (for icecreams, sorbets, other frozen desserts and other elements to serve alongside like sauces, cookies etc). It has great photography, the author is warm and informative, based on straightforward ingredients. So far I have made the vanilla frozen yoghurt, the strawberry frozen yoghurt and the vietnamese coffee ice cream. All 3 have worked perfectly - the vietnamese coffee icecream, in particular, was the best coffee icecream I've ever tasted. The only teeny negative point I can think of is the text lacks a bit of the cheeky, outrageous tone you get from the author's blog. But that's it. I now want to buy every other book David has written!
7 of 7 people found the following review helpful:
5.0 out of 5 stars
Worth giving up shop bought ice cream for!,
By
This review is from: The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accessories (Hardcover)
I stumbled upon this book when looking for a place to start making ice cream using a machine and was initially impressed by the sheer variety of recipes on offer (I would never have thought to include cheese in an ice cream before reading this book!).
When it arrived I was incredibly impressed by the sheer detail offered into how to master the basics - how to make a custard, how long to leave flavours to steep and even such simple concepts as using cool mixtures in the machine rather than warm. Once I'd mastered the basic vanilla I couldn't wait to start tucking into some of the more exciting recipes and to date I have made the following: Dark chocolate raspberry Coconut Sour Cream strawberry Peanut butter and chocolate Pear and caramel Pear & Pecorino cheese And (with the exception of the cheese one which I found a bit too crazy for my palette) they have all been delicious (particularly the pear caramel / coconut) and since buying this book I have given up my haagen dazs habit as everything coming out of this book tastes so much better :) Bottom line - if you have an ice cream machine or are at all serious about ice cream, this book is an essential purchase!
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