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


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  • Pub. Date: March 2007
  • 256pp
  • Sales Rank: 145,501
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    Available in eBook$16.99
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    Product Details

    • Pub. Date: March 2007
    • Publisher:Potter/Ten Speed/Harmony
    • Format: Hardcover, 256pp
    • Sales Rank: 145,501


    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.

    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.

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    DAVID LEBOVITZ is a former pastry chef at Chez Panisse. He is also a sought-after cooking instructor, a frequent contributor to food publications, and a popular blogger. He lives in Paris, France, where he leads chocolate tours of the city.

    Customer Reviews

    Delicious recipes!by Kendra_in_CA

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    May 03, 2011: This book was recommended to me by several friends when I got an ice cream maker, and I've been very happy with it. The basic instructions for different kinds of delicacies are very helpful, and the recipes themselves are great. My favorite recipe is the Fresh Fig, and I am eagerly awaiting fig season so I can make it again! I've also made the Fresh Mint and Coffee ice creams several times each. I appreciate the variety of recipes for ice creams and sorbets, as well as for all the add-ons, vessels, and toppings. I highly recommend it!

    A temptation for beginner and gourmandby Isfahan

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    March 11, 2010: Last summer my family decided to start making icecream. I picked up an icecream maker at a yard sale and started with the recipes in the book. At that point, a friend bought me The Perfect Scoop. She said it was not worth making icecream without it. I had never made icecream and since we have this book we have become (in)famous for our icecream variations.

    What is wonderful about the book is that it provides clear, simple recipes for all the icecream toppings and additives. Chocolate coated peanuts? Got it. Simple chocolate sauce? In there. And my favorite - an egg free choc chip cookie dough which can be thrown into a batch of vanilla for my son's favorite.

    The information is simple enough for beginners. The custards are tricky (but surprisingly forgiving) and after a while you can innovate a bit with the information provided. We have developed our own salted caramel which is as delicious than the one we had to wait in line for at Molly Moon.

    The author has a website which includes some of his recipes but the book itself is a pleasure and inspiration with many lovely illustrations and rich commentary.


    I Also Recommend: Herbfarm Cookbook.

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