Ripe seasonal fruits. Fragrant vanilla, toasted nuts, and spices. Heavy cream and bright liqueurs. Chocolate, chocolate, and more chocolate. Every luscious flavor is grist for the chill in David Lebovitz's ecstatic guide to the pleasures of homemade ice creams, sorbets, granitas, and more. With an emphasis on intense and sophisticated flavors, an international flair, and a bountiful helping of seasoned technique, this collection of frozen treats ranges from classic and comforting (Chocolate Sorbet) to contemporary and cutting edge (Mojito Granita). Spilling over with scrumptious sauces, crunchy toppings, and surprising mix-ins, THE PERFECT SCOOP transforms simple ice cream into a knockout dessert. A generous collection of classic and contemporary recipes for ice creams, sorbets, granitas, and accompaniments, from a former Chez Panisse pastry chef and popular dessert book author. Includes more than 200 recipes and 45 full-color food photos. Features in-depth material on successful ice cream making, from choosing the right equipment and the best ingredients to crafting the perfect custard. Most recipes are accompanied by Perfect Pairings--variations and garnishes for turning homemade ice cream into fun and fanciful desserts.

visit www.davidlebovitz.comReviews

‚AuHere is the rare book in which the recipes live up to the delicious promise of their names . . . The collection of ice creams ranges from the sophisticated to the delightfully childish.‚Au‚AiNew York Daily News

Amazon 2007 Top 10 Editor's Picks in Cooking, Food & Wine‚AuThe Perfect Scoop digs right into what you need to know for successful ice creams, sherbets, gelatos, sorbets, frozen yogurts, and granitas.‚Au‚AiNew York Times read the full review‚AuHaving churned out ice cream at home and in professional kitchens for a quarter century, Lebovitz can guide even a beginner to a great frozen experience. . . . Truly the Good Humor man of home ice cream.‚Au‚AiSan Francisco Chronicle read the full reviewOne of the best gift books of the year: ‚AuThe scoop in the title is perfect, and so is everything else about this cookbook on homemade ice cream. It's informative, full of charm and loaded with irresistible and impeccably tested recipes.‚Au‚AiSeattle Post-Intelligencer‚AuEverything you need to know about making anything remotely connected with ice cream . . . Lebovitz is an entertaining read . . . the recipe headnotes alone are worth the price of the book.‚Au‚AiOregonian ‚AuPacked with beautiful photos and great-sounding recipes.‚Au‚AiOmaha World-Herald‚AuIf you are one of those people who ‚Aoscream for ice cream, ' then you will whoop for The Perfect Scoop. . . Ice cream aficionados should be delighted with The Perfect Scoop. It is delicious.‚Au‚AiPeter Franklin's Cookbook Nook, United Press Syndicate ‚AuThe author's 25 years of experience as a frozen-dessert maker are put to excellent use in this wittily written, detailed volume. . . . Great photos and plenty of practical advice combine to make this an appealing and useful resource for the dessert aficionado.‚Au‚AiPublishers Weekly‚AuIf you love cold sweets but never dared own an ice-cream machine for fear you'd soon weigh 300 pounds, then consider this book; you may just find some happy compromises.‚Au‚AiEpicurious.com read the full review ‚AuThis is the only book you'll ever need to make stellar ice cream.‚Au‚AiGale Gand, host of Food Network's Sweet Dreams‚AuFinally, someone has done real justice to my favorite food, ice cream. David's book is full of new ideas for cold delights and great takes on my favorite chocolate treats.‚Au ‚AiJohn Scharffenberger, cofounder of Scharffen Berger Chocolate Maker and author of Essence of Chocolate‚AuI screamed, you'll scream‚Aiwe all scream for David's wonderful ice cream I highly recommend this book for all ice cream junkies.‚Au ‚AiSherry Yard, pastry chef at Spago and author of The Secrets of Baking‚AuThe Perfect Scoop is luscious and perfectly luxurious‚Aieven David's accompaniments and accessories (‚Aumix-ins‚Au and ‚Auvessels‚Au as he calls them) sparkle sweetly.‚Au ‚AiLisa Yockelson, author of Baking by Flavor and ChocolateChocolate

"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." Publishers Weekly (Copyright Reed Business Information, Inc.)

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.

Ripe seasonal fruits. Fragrant vanilla, toasted nuts, and spices. Heavy cream and bright liqueurs. Chocolate, chocolate, and more chocolate. Every luscious flavor is grist for the chill in David Lebovitz's ecstatic guide to the pleasures of homemade ice creams, sorbets, granitas, and more. With an emphasis on intense and sophisticated flavors, an international flair, and a bountiful helping of seasoned technique, this collection of frozen treats ranges from classic and comforting (Chocolate Sorbet) to contemporary and cutting edge (Mojito Granita). Spilling over with scrumptious sauces, crunchy toppings, and surprising mix-ins, THE PERFECT SCOOP transforms simple ice cream into a knockout dessert. A generous collection of classic and contemporary recipes for ice creams, sorbets, granitas, and accompaniments, from a former Chez Panisse pastry chef and popular dessert book author. Includes more than 200 recipes and 45 full-color food photos. Features in-depth material on successful ice cream making, from choosing the right equipment and the best ingredients to crafting the perfect custard. Most recipes are accompanied by Perfect Pairings--variations and garnishes for turning homemade ice cream into fun and fanciful desserts.