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List Price : $24.99 Price : $13.99
List Price : $24.99 Price : $13.99
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.
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Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments Reviews
Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments Reviews
| 120 of 120 people found the following review helpful:  The best ice cream recipe book!, By This review is from: Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments (Hardcover) My kids bought me an ice cream maker attachment for my Kitchen Aide mixer for Mother's Day so I decided to buy a variety of recipe books, as I've never made ice cream before. I bought this one, the Ben & Jerry book (also good), the idiots guide to homemade ice cream, and a few others that I picked up used. Perfect scoop is our favorite! Everything we've made has been exceptional. First off was the Chocolate Ice Cream which was my first attempt at a custard ice cream and the best we've ever had. Next we made the Rice Gelato (with Tangerine rind instead of Orange because that was all I had) which was very good also...sort of like a citrus scented frozen rice pudding. Last weekend we made the Mango sorbet which was the best sorbet I've ever had, and it was so easy to make. Next up will the Banana Blueberry sorbet. It's a great book and if you're going to get an ice cream maker - buy this too! :-) 65 of 65 people found the following review helpful: The Ultimate Ice Cream Book, By This review is from: Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments (Hardcover) The ultimate ice cream book has finally arrived! And just in time for summer and the onset of the ice cream season (is there ever not a season for ice cream?) David Lebovitz, former pastry chef at Chez Panisse, hilarious and articulate [...], and cookbook author of several highly acclaimed books on desserts has written a gorgeous, informative, delicious book about ice cream, sorbets and granitas. The Perfect Scoop has over 150 recipes and over 50 stunning photographs. Ice cream recipes include the basics such as chocolate, vanilla, and butterscotch pecan, and branch out to aztec "hot" chocolate, apricot-pistachio, and lavender-honey. Papaya-lime sorbet and mojito granitas make appearances as well. One of the things I love about David's work is that he takes the time to instruct us on the basics of whatever it is he is cooking. His Room for Dessert book has saved me over and over again with his explanations of the "whys" as well as the "hows" of doing a recipe. In The... Read more 54 of 56 people found the following review helpful: A revelation, By Catherine (Norfolk, United Kingdom) - See all my reviews This review is from: Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments (Hardcover) I've been using my icecream maker for several years now, and have had a couple of favourite ice cream books, but none come close to this one. What marks this book out for me isn't just that it is full of marvellous icecream/sorbet/granita recipes which work, or the fact that the different flavour combinations will inspire you to experiment all the more yourself, or the fact that, like everything else David Lebovitz writes, it's eminently readable (witty, chatty yet authoritative on his subject matter - the perfect combination for a food book). These are all excellent reasons to buy this book. No, what really impresses me is the space given over to icecream accoutrements, including incredible detail on types of toffee and caramel sauces, icecream "vessels" such as differently flavoured cones, mix-ins which range from the crisp and crunchy (pralined almonds, buttercrunch toffee, peanut brittle) to the soft and gooey (homemade marshmallows, cookie dough). All meticulously... Read more |
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