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- Sweet Cream and Sugar Cones
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® Reviews
- Reviewed in: Publishers Weekly, page 163.
- Review Date: 2007-02-19
- Reviewer: Staff
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)
The scoop on summer's favorite scoops
David Lebovitz's The Perfect Scoop, the biggest in size and length, sticks to recipes for the homemade variety only (though he'd never know if you used any of his 21 "mix-ins" to doctor up a purchased quart). More space is devoted to ice creams in a fabulous variety of flavors than other frozen confections, though they too get their due. Many are based on cooked custardfresh ginger, date, rum, pecan, lavender-honey; some are whipped up in the blender quite quicklyoh-so-sophisticated prune Armagnac or tiramisu. David has great ideas for sauces and toppings, cookies for sandwiches and serving cups, along with good header notes and detailed directions.