Customer Review

1 of 1 people found the following review helpful
5.0 out of 5 stars There goes my waisteline!, 12 Jan 2013
This review is from: The Perfect Scoop: Ice Creams, Sorbets, Granitas and Sweet Accompaniments (Hardcover)
I have reviewed a few ice cream books but I have the idea that this one is the best of all! Still I am also happy with the other books I reviewed as each, even the two very simple ones come with some very good recipes! What I do now that I have both, The Perfect Scoop: Ice Creams, Sorbets, Granitas and Sweet Accompaniments and Ices: The Definitive Guide is that I compare the recipes they both have in common and choose the one that appeals most to me. And recipes I find appealing use less sugar something I think that David Lebovitz takes good care of! I have no interest in eating an ice cream with almost more sugar than fruit and which only makes me very thirsty! I have just finished reading this book and marking the recipes I want to make (which is most of them!) but so far I have tried the Cranberry-Orange Sorbet which is very tasty but due to the fact that cranberries are very difficult to find where I live I might not make it very often. Also, although it has a truly beautiful color and a very good taste no one would guess that it is made with cranberries. I added Grand Marnier, as David suggests and which makes the sorbet more scoopable and served it in the Lemon-Poppy Seed Cookie Cups (only I changed the lemon for orange as the first time I made it I found the lemony flavour a bit strong. I got the recipe totally wrong the first time so I ended up breaking it into pieces and eating them. The second time it all looked a lot better but this is a recipe with a lot of fat. Next time I might make a recipe I made once which is quite similar but doesn't include the almonds or the poppy seeds as I think that it was less fat. I served marinated strawberries into the cups which were quite delicious!

I have to confess that I have no idea exactly what granitas are, except that they are kind of softer sorbets. I don't know whether one drinks them, eats them with a spoon or why one wouldn't just eat a sorbet instead. David says that one can serve them with a scoop of ice cream or sorbet on the top or serve the granita on the top of them. One can also serve them in a glass with a bit of some strong drink or wine but I have no idea how that works. I wish I could try it made by someone who knows what they are doing.....

Anyway, this is a book full of great ideas and written by a person who is very obviously in love with ice cream. He also has a great sense of humour and it is a joy to read all the short texts that come with the recipes! I think that although I live in France I will be able to find most of the ingredients! The photos are quite appealing as well! I wish David had thought of repeating all the combinations in all the recipes as some of them are only mentioned with the sauces for example so I am writing them down in each recipe otherwise I maybe won't think of trying all the options (easier to do it when you have the book online though and can copy and paste!).
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Location: Cardiff

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