The Perfect Scoop

by David Lebovitz

ISBN-10: 1580088082
ISBN-13: 9781580088084
Region: USA
Publisher: Ten Speed Press
Publication Date: May, 2007
Add your vote for this cookbook
4.666665
Your rating: None (3 votes)

Recipe Index

Recipesort icon Page Rating
Almond Butterscotch Cookie Cups 227
0
Anise Ice Cream 36
0
Apple-Ginger Sorbet 110
0
Apricot Sorbet 122
0
Avocado Ice Cream 95
0
Aztec “Hot” Chocolate Ice Cream 29
0
Banana Sorbet 136
0
Banana-Blueberry Sorbet 136
0
Basil Ice Cream 100
0
Black Currant Tea Ice Cream 39
0
Black Pepper Ice Cream 102
0
Blackberry Sorbet 126
0
Blackberry-Lime Sorbet 126
0
Blondies 222
0
Blood Orange Granita 156
0
Blueberry Frozen Yogurt 88
0
Blueberry Sauce 182
0
Buttercrunch Toffee 200
0
Buttered Pecans 195
0
Butterscotch Pecan Ice Cream 44
0
Cajeta 173
0
Cakelike Brownies 220
0
Candied Cherries 215
0
Candied Citrus Peel 178
0
Candied Lemon Slices 214
0
Candied Pineapple 177
0
Candied Red Beans 183
0
Cantaloupe Sorbet 111
0
Champagne-Cassis Granita 148
0
Chartreuse Ice Cream 57
0
Cheesecake Ice Cream 62
0
Cherry Sorbet 127
0
Chewy-Dense Brownies 221
0
Chocolate Chip Cookie Dough 209
0
Chocolate Chip Ice Cream Sandwich Cookies 224
0
Chocolate Granita 146
0
Chocolate Ice Cream 26
0
Chocolate Ice Cream Sandwich Cookies 223
0
Chocolate Ice Cream, Philadelphia-Style 28
0
Chocolate Sorbet 120
0
Chocolate-Coconut Sorbet 141
0
Chocolate-Covered Peanuts 199
0
Chocolate-Peanut Butter Ice Cream 30
0
Chocolate-Raspberry Ice Cream 30
0
Chocolate-Tangerine Sorbet 118
0
Chunky Raspberry Sauce 181
0
Cinnamon Ice Cream 38
0
Classic Hot Fudge 164
0
Coffee Frozen Yogurt 35
0
Coffee Ice Cream 34
0
Cranberry Granita 150
0
Cranberry-Orange Sorbet 115
0
Creamy Caramel Sauce 170
0
Crème Fraîche Ice Cream 59
0
Crêpes 233
0
Croquant 203
0
Dark Chocolate Truffles 211
0
Date, Rum, and Pecan Ice Cream 45
0
Dried Apricot-Pistachio Ice Cream 75
0
Dulce de Leche 171
0
Eggnog Ice Cream 58
0
Espresso Granita 146
0
Fleur de Lait 133
0
French Almonds 189
0
Fresh Apricot Ice Cream 76
0
Fresh Fig Ice Cream 80
0
Fresh Ginger Ice Cream 43
0
Fresh Mint Ice Cream 99
0
Fudge Ripple 210
0
Gianduja Gelato 47
0
Goat Cheese Ice Cream 62
0
Grape Granita 151
0
Grape Sorbet 114
0
Green Apple and Sparkling Cider Sorbet 109
0
Green Pea Ice Cream 98
0
Green Tea Ice Cream 40
0
Guinness-Milk Chocolate Ice Cream 32
0
Honey Crunch Granola 186
0
Honey-Sesame Brittle 204
0
Honeyed Cashews 187
0
Ice Cream Cones 228
0
Kinako Ice Cream 42
0
Kiwifruit Granita 159
0
Kiwifruit Sorbet 139
0
Lavender-Honey Ice Cream 64
0
Lean Chocolate Sauce 165
0
Leche Merengada 135
0
Lemon Caramel Sauce 175
0
Lemon Granita 152
0
Lemon Sherbet 116
0
Lemon Sorbet 116
0
Lemon-Buttermilk Sherbet 117
0
Lemon-Poppy Seed Cookie Cups 228
0
Lemon-Speculoos Ice Cream 86
0
Lime Granita 153
0
Lime Sorbet 114
0
Malted Milk Ice Cream 51
0
Mango Sorbet 108
0
Maple Walnut Ice Cream with Wet Walnuts 48
0
Marshmallow Sauce 168
0
Marshmallow-Hot Fudge Sauce 166
0
Marshmallows 212
0
Melon Granita 159
0
Meringue Nests 234
0
Milk Chocolate Ice Cream 31
0
Mixed Berry Coulis 181
0
Mocha Sauce 166
0
Mocha Sherbet 120
0
Mojito Granita 154
0
Nectarine Granita 147
0
Nectarine Sorbet 125
0
Oatmeal Ice Cream Sandwich Cookies 226
0
Oatmeal Praline 205
0
Oatmeal-Raisin Ice Cream 52
0
Olive Oil Ice Cream 83
0
Orange Popsicle Ice Cream 50
0
Orange-Szechwan Pepper Ice Cream 84
0
Panforte Ice Cream 68
0
Papaya-Lime Sorbet 140
0
Parsley Ice Cream 101
0
Passion Fruit Ice Cream 94
0
Peach Frozen Yogurt 90
0
Peach Ice Cream 89
0
Peanut Brittle 202
0
Peanut Butter Ice Cream 50
0
Peanut Butter Patties 204
0
Pear Granita 150
0
Pear Sorbet 110
0
Pear-Caramel Ice Cream 79
0
Pear-Pecorino Ice Cream 82
0
Pecan-Praline Sauce 176
0
Peppermint Patties 206
0
Pià±a Colada Sherbet 138
0
Pineapple Granita 153
0
Pineapple Sorbet 137
0
Pineapple-Champagne Sorbet 138
0
Pink Grapefruit Granita 156
0
Pink Grapefruit-Champagne Sorbet 118
0
Plum Granita 147
0
Plum Ice Cream 77
0
Plum-Raspberry Sorbet 123
0
Pralined Almonds 196
0
Profiteroles 232
0
Prune-Armagnac Ice Cream 78
0
Raspberry Granita 157
0
Raspberry Ice Cream 93
0
Raspberry Sherbet 132
0
Raspberry Swirl Ice Cream 92
0
Raspberry-Champagne Sorbet 132
0
Raspberry-Rosé Sorbet 130
0
Rice Gelato 70
0
Roasted Banana Ice Cream 72
0
Roquefort-Honey Ice Cream 65
0
Rum Raisin Ice Cream 53
0
Saffron Ice Cream 103
0
Salt-Roasted Peanuts 188
0
Salted Butter Caramel Sauce 174
0
Semisweet Hot Fudge 164
0
Smooth Raspberry Sauce 180
0
Sour Cherries in Syrup 185
0
Sour Cherry Frozen Yogurt 73
0
Speculoos 208
0
Spiced Pecans 197
0
Stracciatella 210
0
Strawberry Frozen Yogurt 91
0
Strawberry Granita 148
0
Strawberry Sauce 180
0
Strawberry Sorbet 128
0
Strawberry-Rhubarb Sorbet 129
0
Strawberry-Sour Cream Ice Cream 90
0
Super Lemon Ice Cream 85
0
Sweet Potato Ice Cream with Maple-Glazed Pecans 67
0
Tangerine Sorbet 119
0
Tartufi 230
0
Tin Roof Ice Cream 54
0
Tiramisù Ice Cream 63
0
Toasted Almond and Candied Cherry Ice Cream 60
0
Toasted Coconut Ice Cream 96
0
Tropical Fruit Sorbet 139
0
Turrón Ice Cream 66
0
Vanilla Frozen Yogurt 49
0
Vanilla Ice Cream 24
0
Vanilla Ice Cream, Philadelphia Style 25
0
Vietnamese Coffee Ice Cream 35
0
Watermelon Sorbetto 112
0
Wet Walnuts 198
0
Whipped Cream 170
0
White Chocolate Ice Cream 33
0
White Chocolate Sauce 167
0
White Chocolate Truffles 212
0
Zabaglione Gelato 56
0

Publishers Information

About The Perfect Scoop

Publisher Web Link: http://www.randomhouse.com/crown/tenspeed/

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. (http://www.randomhouse.com/)

Author Information

About David Lebovitz

Author Web Link: http://www.davidlebovitz.com/

I spent nearly thirteen years at Chez Panisse in Berkeley, California, a popular restaurant owned by Alice Waters. I worked in the pastry department with executive pastry chef Lindsey Shere, creating desserts and baking as fast as my fingers would carry me.

Although it’s become cliché to say that we created menus that were regionally-based, using local, sustainable, and fresh ingredients, we really did it. (I swear, if I hear one more chef say they do “seasonally fresh foods”, but presents me with a menu with blackberries and peaches on it in December, I’m gonna scream.) Chez Panisse pioneered a wave of change across America; we foraged foods from local producers, encouraged farmers to grow heirloom fruits and vegetables, and supported sustainable businesses.

I was also the pastry chef at several San Francisco restaurants and was named one of the “Top Five Pastry Chefs in the Bay Area” by the San Francisco Chronicle. I like to joke that there was only five of us around, but it was nice to be honored in a city known for such exceptional cooking.

In addition to local accolades, I got critical acclaim in such publications as Bon Appétit, Chocolatier, Cooking Light, Fine Cooking, Food+Wine, Gourmet, Condé Nast Traveler, Cook’s Illustrated, The Los Angeles Times, Newsweek, The New York Times, People, Saveur, Sunset, and USA Today. Yes, that was me in People magazine, with Paula Abdul on the cover.

I did some national television programs such as Gourmet magazine’s Diary of a Foodie on PBS, the Discovery Channel, NBC’s Today Show, and Bizarre Foods with Andrew Zimmern on the Travel Channel.

My culinary education is mostly hands-on, but I did attend Callebaut College in Belgium and Ecole du Grand Chocolat Valrhona in Tain l’Hermitage because I love chocolate so much, and took advanced courses in baking and the art of confectionery at the renowned Ecole Lenôtre in Paris. Because we bakers like to share, I lead culinary tours of Paris, which focus on chocolate, ice cream, breads, and the pastries of France.

In 1999, after I left the crazy restaurant business, I wrote Room For Dessert, which was honored as a finalist for an IACP/KitchenAid Cookbook Award. The New York Times called Room For Dessert “brilliantly appealing (with) recipes so good it becomes clear what a master baker he is” and the San Francisco Examiner hailed Room For Dessert as an “instant classic”.

Ha! And they said I’d never amount to much…

My second book, Ripe For Dessert, is filled with classic and contemporary desserts with fruit. Because of changes in the publishing industry, both of these books are now out of print, never to be seen again, and are considered rare and desirable.

Thankfully, I have about 14 and 18 copies of each book left, respectively, which I’m saving to fund my retirement. But the good news is…

…my book, Ready for Dessert (Ten Speed), features my all-time favorite recipes from both of those books. I completely updated the recipes that I picked out, added a bunch more recipes that I couldn’t resist sharing, included metric measurements, and has sixty all-new photographs. And it’s a pretty stunning book, if I do say so myself.

For those highly-intelligent people who are as into chocolate as I am, The Great Book of Chocolate (Ten Speed), is the ultimate guide to the new and exciting world of chocolate. The Great Book of Chocolate was cited as one of the top books of the year by The New York Times and Food+Wine magazine.

The Perfect Scoop (Ten Speed) is the best-selling guide to ice cream and frozen desserts, and contains hundred of recipes for ice creams, sorbets, and granitas… plus all the deliciously gooey, nutty, and chocolaty things that get mixed inside and drizzled over the top. I love ice cream; from stirring up a egg-rich custard, to licking the ice cream fresh off the dasher of the machine, and folks around the globe have been enjoying this book as well. I mean, it’s ice cream, folks. Who doesn’t like ice cream?

I also penned, The Sweet Life in Paris (Broadway), a food-based memoir of my first fun-filled years in Paris, packed with humorous and delicious stories about the city, with French-inspired recipes that are both sweet and savory. Unlike books by authors who lived on the Left Bank and spent their days strolling along the Saint-Germain, this is filled with stories about the real-life challenges I faced, like finding a new battery for my cordless telephone, trying to figure out how on earth a bank could not have any change, and working at a fish market, hauling slippery specimens from the deep and actually touching squid…if you can believe it.

No, I didn’t renovate a house in the countryside nor did I fall in love with a café waiter. But I actually still live here, and am here for the long haul. So if you want to know the answers to the three questions that no one is allowed to ask me (#1, Why did you move to Paris? #2, How long do you plan to live in Paris? and #3, How often do you get back to the states?), read the book.

(Well, except for #3, because I never understand who cares how often I get back.)

The Sweet Life in Paris is currently a finalist in the Best Literary Writing category for a 2010 Cuisinart/International Association of Culinary Professionals award.

I’ve been living in Paris since around 2002. Or maybe it was 2003. I started my website in 1999, which featured frequently updated stories and recipes. In 2005, I added blogging software, which made writing and updating it a lot easier, so it could officially be called a “blog”. I never realized how many people would start reading it, and continue to follow me, but folks keep coming back for more and more.

You can also find me on Flickr, Facebook and Twitter. (http://www.davidlebovitz.com/)

Cookbooks by David Lebovitz


Other "Desserts" Cookbooks