Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments
by David Lebovitz
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Book Summary Information
Author: David LebovitzBrand: Ten Speed Press
Photographer: Lara Hata
Edition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2007-05-01
ISBN: 1580088082
Number of pages: 256
Publisher: Ten Speed Press
Book Reviews of Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments
Book Review: VERY GOOD ICE-CREAM BOOK FOR THE HOME COOK
Summary: 4 Stars
I was in doubt whether I should rate this book with 4 or 5 stars. The reason being that this is probably the best ice-cream book out there for the home cook (along with Caroline Liddel's and Robin Weir's 'Ices'). It however cannot really be used by a professional without some alterations to the recipes (ie adding stabilisers, emulsifiers etc). There are much better (and much more expensive) books for the professional. So 5 stars for the home cook, but only 4 in general (otherwise what should the better books receive, 6 stars?).To the juice now.
This book has many recipes for ice-creams and sorbets, a couple for gelato (actually only one, the other one is full of cream, so it is classified as ice cream). The author has a very friendly approach to the subject, you actually think it's an old friend speaking to you. In a sense it's like reading a blog.
There is a plethora of recipes, using easy to find ingredients and different combinations, eg praline-vanilla, chilli-chocolate, vanilla-brownie. The chocolate sorbet is a real feast for the chocolate lover. Also there are instructions for mixing two ice creams together giving a marbling effect.
Not stopping there, David also provides recipes for ice-cream cones, cookies (to be used for ice cream sandwiches), brownies, sauces, variegatos ( additives + toppings) etc.
There are photographs throughout, not of every product, but of most, including some for methods and procedures.
The recipes are in both volume and in Metric and temperatures both in Celsius and Fahrenheit, which is very helpful.
To the minus I have to mention that the ice-creams contain a lot of cream. In most cases it is two parts heavy cream to one milk and in the best case usually one part cream to one milk. Cream has the tendency to mellow down tastes. That's why for instance, adding cream to different savory dishes, makes their taste somewhat similar and the taste of the main ingredient is toned down. The same is with ice-cream. The author mentions that his tastes have changed in recent years and the recipes in the book are lighter. What was he using before, 100% extra heavy clotted cream? Of course some extra fat is needed in the recipes since they have no stabilisers, to achieve a smooth and consistent texture. So be it. For reference just check out the differences comparing to the French vanilla ice-cream that I give underneath.
1lt (1qt+2oz)(4 cups)milk
6-12 yolks
250g (1 cup+1 Tbsp) sugar
240g (1cup) cream
1 vanilla bean
7-10g (1-2tsps)stabiliser (eg powdered gelatine)
The ratio is 4 parts milk to 1 part cream and you get a lighter product with a more pronounced taste.
To conclude, this book is probably the best home-cook ice-cream book I have ever seen. The price is really cheap for such an effort and quality.
Buy it, you will not regret it.
More Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments reviews:
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Summary of Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments
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.
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