by David Lebovitz
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| List Price: | $24.95 |
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Product Description
The Perfect Scoop - Ice Creams, Sorbets, Granitas, and Sweet Accompaniments by David Lebovitz"Ripe seasonal fruits. Fragrant vanilla, toasted nuts, and spices. Heavy cream and bright liqueurs. Chocolate, chocolate, and more chocolate. Every luscious flavo
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Average Customer Review:
0 of 0 people found the following review helpful:
Awesome, 2008-07-03
Great recipes, nice background. Great variations on the Chez Panisse recipes, which until now I thought were the best out there.
1 of 1 people found the following review helpful:
 Luscious cookbook, 2008-06-05
With lots of big photos, creative recipes, and detailed tips on ingredients and techniques, David Lebovitz's book is a winner. Not only are the ice cream and sorbet recipes to-die for, it also has suggestions for sauces, cookies, and other great companions to help you savor your homemade frozen treats.
1 of 8 people found the following review helpful:
 HIGH FAT, CALORIE, 2008-06-05
The main reason for an ice cream/frozen yogurt maker was to control ingrediants. I have allergies (even milk) and am trying to control saturated fat. Not only do recipes not give nutritional information, it seems all ice creams use 2 cups of heavy cream for 1 1/2 qt. recipes. They may taste good but at the cost of health. The brief booklet with recipes that came with my appliance is much more healthful and realistic. This is not a modern cookbook and seems oblivious to current dietary guidelines.
2 of 2 people found the following review helpful:
Tasty Tasty!, 2008-02-20
I love this book!!! All of the recipies sound so delicious and I can not wait to try more. So far I've made Pear Sorbet and Strawberry Yogurt. Both were delicious and very simple to make. I recommend this book to anyone who is interested in making their own Ice Cream.
10 of 22 people found the following review helpful:
 Very disappointing, 2008-01-06
Very disappointing. I had great hopes in view of all the positive reviews, but in reality there are few original recipes -- just variations on recipes easily found elsewhere. I strongly recommend Chez Panisse Desserts instead. The CPD book is mostly about ice creams, but has many more interesting ideas.
Lebowitz's basic formula (cf. Vanilla Ice Cream) is 28% buttercream fat (2 cups heavy cream + 1 cup milk) + 6 yolks, although most of the time he uses just 5 yolks and practically never adds any alcohol. CPD is 30% fat base (2 C cream + 1 C half/half) + 6 yolks and some alcohol most of the time. Madeleine Kamman in her book In Madeleine's Kitchen recommends 20% fat base (light cream) + 9 yolks (for 3 cups) and has some alcohol in all recipes.
Bottom line is that Lebowitz's ice creams tend to freeze harder and feel less rich and smooth. IMHO, you should always experiment with the basic recipe to find the right percentage butterfat and the right number of yolks for your taste. In any case, a small amount of alcohol improves texture and flavor -- check CPD for great combinations.
The book has great photos -- CPD has none. I should learn to discount by at least one star the average rating for any cookbook with great photos :-),
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