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The Perfect Scoop: Ice Creams, Sorbets, Granitas and Sweet Accompaniments Hardcover – 25 May 2011

4.7 out of 5 stars 80 customer reviews

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  • The Perfect Scoop: Ice Creams, Sorbets, Granitas and Sweet Accompaniments
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Product details

  • Hardcover: 246 pages
  • Publisher: Jacqui Small LLP (25 May 2011)
  • Language: English
  • ISBN-10: 1906417547
  • ISBN-13: 978-1906417543
  • Product Dimensions: 26.7 x 19.3 x 3 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (80 customer reviews)
  • Amazon Bestsellers Rank: 64,322 in Books (See Top 100 in Books)

Product Description

Review

‘David Lebovitz really stands out from the crowd as one of the best in the business. The Perfect Scoop is full of stunning recipes.’ - Rachel Allen

(Mail on Sunday)

‘The recipes look very good indeed, with some interesting flavour couplings’ - Anthony Worrall Thompson

(Daily Express (Saturday magazine))

‘Essential reading if you plan to delve into the frozen arts’

(The Guardian)

‘The ultimate ice-cream compendium for novices and professionals alike…inspiring photography’

(Caterer & Hotelkeeper)

‘The author is an aficionado of frozen desserts, and his enthusiasm is infectious.’

(Great British Food)

‘A dazzling array of recipes to suit every palate. Here’s hoping for enough sunny days to try every recipe.’

(Psychologies)

‘Fresh vibrant flavours that are both appealing and delectable… David Lebovitz’s visually sumptuous book on ice creams ticks these boxes. All the recipes we tried were easy to follow and delivered on their promises.’ Four stars ****

(Time Out)

About the Author

DAVID LEBOVITZ is a pastry chef, author, and creator of the award-winning food blog www.davidlebovitz.com. Trained as a baker in France and in Belgium, he worked for twelve years in the pastry department at the famed Chez Panisse restaurant in Berkeley, California. Room for Dessert, his first book, was an International Association of Culinary Professionals award nominee. He is also the author of The Sweet Life in Paris. David writes, blogs, and leads culinary tours from his home in Paris, France.


Customer Reviews

Top Customer Reviews

Format: 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!
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Format: 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.
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Format: Hardcover
Do not buy this book if you are on a diet, or if you might go on one soon...

The book truly is full of utter deliciousness! I bought it recently, along with an ice-cream making attachment for my Kenwood, so I was/am a total beginner in the world of making ice-cream. This book has everything that I was looking for:

- a solid introduction detailing how ice-cream is made, how the different ingredients work together, plus tips and tricks etc.
- A wealth of recipes, that really do work, from the basic to the more esoteric
- Engaging writing

There really is every type of recipe in here, from far from 'bog-standard' vanilla and chocolate etc, to the literally sublime chocolate-peanut butter. Mmmmm!!
There is also a chapter on sorbets and sherbets, another on Granitas, and finally Sauces and Toppings and then Mix-Ins.

I cannot say I have made much of a dent in all the recipes form this book...just counted, there are 73 recipes in the ice-cream chapter alone! And that is not including the sorbets, granitas etc. But everything I have made has been easy for a beginner to understand, and has really worked. And has been delicious.

Despite my addiction to buying cookbooks, I genuinely won't need nor buy another ice cream book.
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Format: Hardcover Verified Purchase
A great cookbook. I was so impressed with it that I have bought it as a gift for a friend. I have a simple ice cream maker, the type where you freeze the bowl before you use it. When I first used the book I had never made ice cream before.
The recipes are varied, simple and easy to follow. Try the cinnamon ice cream as an alternative to vanilla - its delicious.
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Format: 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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Format: Hardcover
I bought this book after reading many of the existing reviews.
My expectations were high and they were not disappointed. The recipe for Chocolate sorbet turned out to be superb - the chocolate sorbet turned out creamy with a lovely strong taste of chocolate. I used the very best cocoa I could buy. I have also made lemon ice cream which was fine but next time I will try the lemon sorbet. When the fresh fruit comes back in season I'm looking forward to trying some of the fruit ice creams and sorbets. The book is beautifully written and the recipes easy to follow. Indeed A Perfect Scoop in every way.
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