From Publishers WeeklyLebovitz, a former Chez Panisse pastry chef and author of The Great Chocolate Book, credits his “first and craziest, most insane summer job”— as an ice cream scooper at a soda fountain—with inspiring his lifelong devotion to ice cream. The author’s 25 years of experience as a frozen-dessert maker are put to magnificent use in this wittily written, elaborate volume. Step-by-step photos and counsel on selecting an ice cream machine will reassure ice cream amateurs. Experts and novices similar will be grateful for tips for selecting the best citrus and creating strange but complementary pairings (apricots go nicely with Olive Oil Ice Cream). An impressive array of flavors is available for the making, like Chocolate Peanut Butter Ice Cream, Vanilla Frozen Yogurt, Fresh Fig Ice Cream and Pear Pecorino Ice Cream. Sorbet, sherbet and granita also are explored in depth, as are ice cream “vessels,” such as brownies and crepes. Great photos and a great deal of practical counsel combine to make this an likeable and utile resource for the dessert aficionado. (May)
Copyright © Reed Business Information, a section of Reed Elsevier Inc. All rights reserved.Review”The firstborn ice cream tour de force.”
—Cookbooker.com, paperback edition review, 6/2/10
“Here is the rare book in which the recipes live up to the delicious promise of their names . . . The collection of ice creams ranges from the sophisticated to the delightfully childish.”
—New York Daily News
Amazon 2007 Top 10 Editor’s Picks in Cooking, Food & Wine
“The Perfect Scoop digs right into what you need to know for successful ice creams, sherbets, gelatos, sorbets, frozen yogurts, and granitas.”
—New York Times
“Having churned out ice cream at home and in professional kitchens for a quarter century, Lebovitz may guide even a beginner to a great frozen experience. . . . Truly the Good Humor man of home ice cream.”
—San Francisco Chronicle
One of the best gift books of the year: “The scoop in the title is perfect, and so is everything else when it comes to this cookbook on homemade ice cream. It’s informative, full of charm, and loaded with irresistible and impeccably tested recipes.”
—Seattle Post-Intelligencer
“Everything you need to know in regards to making anything remotely connected with ice cream . . . Lebovitz is an agreeably diverting read . . . the recipe headnotes alone are worth the price of the book.”
—Oregonian
“Packed with gorgeous photos and great-sounding recipes.”
—Omaha World-Herald
“If you are one of those people who‚ ‘scream for ice cream,’ then you will whoop for The Perfect Scoop. . . Ice cream aficionados ought to be delighted with The Perfect Scoop. It is delicious.”
—Peter Franklin’s Cookbook Nook, United Press Syndicate
“The author’s 25 years of experience as a frozen-dessert maker are put to magnificent use in this wittily written, elaborate volume. . . . Great photos and a great deal of practical counsel combine to make this an likeable and utile resource for the dessert aficionado.”
—Publishers Weekly
“If you love cold sweets but never dared own an ice-cream machine for fear you’d soon weigh 300 pounds, then consider this book; you may just find a good deal of happy compromises.”
—Epicurious.com
“This is the only book you’ll ever need to make stellar ice cream.”
—Gale Gand, host of Food Network’s Sweet Dreams
“Finally, an individual has done real justice to my favored food, ice cream. David’s book is full of new ideas for cold delights and great takes on my favored chocolate treats.”
—John Scharffenberger, cofounder of Scharffen Berger Chocolate Maker and author of Essence of Chocolate
“I screamed, you’ll scream—we all scream for David’s wondrous ice cream! I highly commend this book for all ice cream junkies.”
—Sherry Yard, pastry chef at Spago and author of The Secrets of Baking
“The Perfect Scoop is luscious and perfectly luxurious—even David’s accompaniments and accessaries (‘mix-ins’ and ‘vessels’ as he calls them) sparkle sweetly.”
—Lisa Yockelson, author of Baking by Flavor and ChocolateChocolate
From the Hardcover edition.From the Publisher* A generous collection of classic and contemporary recipes for ice creams, sorbets, granitas, and accompaniments, from a former Chez Panisse pastry chef and ordinary dessert book author.
* Includes more than 200 recipes and 45 full-color feed photos.
* Features in-depth material on successful ice cream making, from choosing the right instrumentation and the best ingredients to crafting the perfective custard.
* Most recipes are accompanied by “Perfect Pairings”–variations and garnishes for turning homemade ice cream into fun and fanciful desserts.
The best ice cream recipe book!
