Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments by David Lebovitz, Lara Hata (Photographer)

Publishers Weekly

Lebovitz, 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 excellent use in this wittily written, detailed volume. Step-by-step photos and advice on selecting an ice cream machine will reassure ice cream amateurs. Experts and novices alike will appreciate tips for selecting the best citrus and creating unusual 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 plenty of practical advice combine to make this an appealing and useful resource for the dessert aficionado. (May) Copyright 2007 Reed Business Information.

Judith Sutton - Library Journal

Lebovitz, who was a pastry chef at Chez Panisse in Berkeley, CA, for 12 years, is the author of three other cookbooks, including Room for Dessert. Here, he offers dozens of recipes for delectable frozen treats, from Chocolate-Peanut Butter Ice Cream to Cherry Sorbet to Blood Orange Granita. All the classics are here, along with more innovative creations (Parsley Ice Cream, anyone?). Lebovitz also includes a good introductory section and a short chapter on homemade ice cream cones, meringue nests, and the like. For all dessert collections.

Product Details

• ISBN: 1580088082
  
• ISBN-13: 9781580088084
• Format: Hardcover, 256pp
• Publisher: Ten Speed Press
• Pub. Date: March 2007
• Sales Rank: 39,880

• Table of Contents

Table of Contents