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 Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments :: 1580088082
Description
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| Ripe seasonal fruits. Fragrant vanilla, toasted nuts, and spices. Heavy cream and bright liqueurs. Chocolate, chocolate, and more chocolate. Every luscious flavor is grist for the chill in David Lebovitz's ecstatic guide to the pleasures of homemade ice creams, sorbets, granitas, and more. With an emphasis on intense and sophisticated flavors, an international flair, and a bountiful helping of seasoned technique, this collection of frozen treats ranges from classic and comforting (Chocolate Sorbet) to contemporary and cutting edge (Mojito Granita). Spilling over with scrumptious sauces, crunchy toppings, and surprising mix-ins, THE PERFECT SCOOP transforms simple ice cream into a knockout dessert. Editorial Descriptions are usually submitted by the manufacturers, publishers and authors. Contact us if you are one of them, and wish to change the above description. |
Reviews
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Author: Guest
Let me confess right away I was never a huge fan of ice cream......until I met The Perfect Scoop. Oh man oh man, what an incredible book full of amazing recipes. I just tried the most basic recipe in there(strawberry fozen yogurt...had all the ingredients right there in the fridge) and it turned out awesome. I loved every bite of it. I'm so looking forward to all the fruit recipes(frozen yogurts, ice-creams, sorbets, sherbets, granitas...). This is a comprehensive book for all kinds of frozen recipes. I personally think the ice-cream recipes are so good in here that they can easily shine on their own without the addition of mix-ins and stuff.
P.S: Another confession...bought an ice-cream maker for the sole purpose of making ice-creams from this book. Thank you David! :D
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Author: Guest
Even if you already own a lot of ice-cream cookbooks, you'll want to add this one to your collection. I appreciated both volume and mass measurements in the recipies-- it is nice to have the option to weigh out the ingredients to get even more consistent results.
This book includes basic recipes and more exotic (Chocolate Guiness ice cream, anyone?) He has an extensive section on fruit ice-creams including caramel-pear, fig, plum, and currant. One of my favorite ice-creams is Avocado ice-cream. I was amazed to see that he even includes a recipe for this.
Not only is there an extensive selection of recipes, but the techniques and methods are reliable and can be used to improve recipes from other sources.
An added bonus to this book are the author's suggestions for accompaniments (whether it be a particular cone or another ice cream or sorbet). The section on mix-ins and toppings is also very useful.
Like many other authors, David Lebovitz has a blog which contains more information on sweets and other topics related to food (it is a nice reference to use alongside the cookbook).
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Author: Guest
Anyone interested in making their own ice cream has to have this book. David has written with his characteristic wit (read the bit about Kiwis and KiwiFRUIT, for example), and has put together a collection of recipes that will make you want to prepare and eat ice cream every single day. As a skeptic, used to lots of cream and egg yolks in my ice cream, his lighter versions made me think twice. THEY WORK. Some of them may very well become definitive.
David, why'd you make us wait so long?
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