- Publisher: Jacqui Small LLP
- Format: Hardback | 246 pages
- Dimensions: 188mm x 268mm x 34mm | 1,202g
- Publication date: 25 May 2011
- Publication City/Country: London
- ISBN 10: 1906417547
- ISBN 13: 9781906417543
- Illustrations note: 50 colour illustrations
- Sales rank: 19,809
Ripe, seasonal fruits, fragrant vanilla, toasted nuts and spices...Every luscious flavour 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. Chocolate or strawberry sorbet? Orange popscicle or rum and raisin ice cream? Mojito granita or sweet potato ice cream with maple glazed pecans? This collection of frozen treats ranges from the classic and the comforting to the cutting edge. All come with an emphasis on intense and sophisticated flavours, and are served with a bountiful helping of the author's expert techniques. As well as easy-to-follow recipes for a dazzling range of ice creams, sorbets and granitas, The Perfect Scoop features irresistible toppings and sauces -from classic hot fudge to exotic candied red beans and cajeta (a Mexican form of caramel)- and mouth-watering mix-ins, such as chocolate chip cookie dough, buttercrunch toffee and honey-sesame brittle. The author blurs the line between sweet and savoury, recommending ice creams made of intriguing ingredients like parsley, basil, black pepper or avocado, and offers an array of innovative serving suggestions. With an essential equipment overview, advice on what to look for when purchasing ingredients specifically for use in frozen desserts, and expert technical advice, this oh-so-cool book contains all the info you'll ever need on how to create the perfect scoop.
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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.
By Jenna Kaijasilta 07 Jul 2014
Based on amazon reviews I ordered this book. I also have the ben and jerry recipe book, but I wasn,t quite satisfied with the texture of the ice creams of that book. I have tried vanilla philadelphia style with toasted salted butter pecans, maple wet walnut, chocolate with white chocolate truffles, Philadelphia style chocolate with peanut patties, pear caramel, raspberry, raspberry swirl, raspberry sherbet, dried apricot pistachio, toasted coconut, vanilla frozen yoghurt and passion fruit ice-cream. The recipies are detailed with good instructions. There are plenty of easy recipes, but also very intricate time consuming recipies. Check if the recipe contains eggs and if it does, it's one of the more difficult ones.
I've loved every ice-cream and my husband and friends have also enjoyed this book. I love the texture of these ice creams. By changing the add ins you can make innumerous different flavours and the book contains also very exotic flavours from avocado to blue cheese/honey ice cream. Buy this. You might gain a few pounds, but you won't regret it.
'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