- 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)
The Perfect Scoop: Ice Creams, Sorbets, Granitas and Sweet Accompaniments Hardcover – 25 May 2011
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‘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.
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Top Customer Reviews
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!
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.
The recipes are varied, simple and easy to follow. Try the cinnamon ice cream as an alternative to vanilla - its delicious.
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
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!
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.
Most Recent Customer Reviews
It's my ice cream bible. I've yet to try a recipe that's failed.Published 7 months ago by Sleevetugger
A brilliant book. Lots of easy to follow recipes for delicious ice creams. Lots of interesting info about ice cream making, different techniques etc too. Read morePublished 7 months ago by Amazon Customer
This book was suggested by my mate, and the book is great with great recipes, and great stories behind the recipes.Published 13 months ago by Amazon Customer
Not really for novices. Also not enough pictures of end product. However there are many and varied recipes, so maybe when I have tried a few more I may re- evaluate my ratingPublished 13 months ago by jackyS
Brilliant, well balanced, well-tested recipes. Haven't found a dud one yet. I get rave reviews from my friends for the finished ice cream. Read morePublished 14 months ago by Heager