If there is such a thing as a delicious book, The Perfect Scoop may have attained that unique status. Author David Lebovitz has given us a book that is inventive, instructive and thorough, one that ensures the perfect homemade scoop whether ice cream, sorbet or granita. And if that scoop is not enough, he gives us recipes for toppings and sauces as well. The Perfect Scoop is packed with hot weather pleasures that will lighten the long, hot days at the end of summer.
Lebovitz has studied every aspect of ice cream making. Having done his homework, he saves us from trial and tasteless error. Lebovitz has experimented with every ingredient and understands how each will work in the finished scoop. He explains the eccentricities of different ingredients, gives solid advice on each from the admonition to not wash blackberries or raspberries, to the advice on how to use alcohol in ice cream and what effect it will have on the finished product. His beginning chapters also cover the mechanics of making ice cream. This is scientific information, but written with page-turning energy for it is a step toward that perfect scoop.
When Lebovitz talks of ingredients, he is not limited to chocolate and vanilla, though each has a main role on the stage. Lebovitz also ranges far afield to experiments with savory ice creams such as Avocado Ice Cream , a delightful Basil Ice Cream, or a Lavender-Honey Ice Cream. There are the classics, of course, and each recipe is honed to guarantee success at home. There are fruity sherbets and sorbets, refreshing granitas and a wonderful chapter on sauces and toppings from Honeyed Cashews to Lemon Caramel Sauce to a gourmet Cajeta. These toppings turn this perfect scoop into a gourmet treat.
If you are an expert ice cream maker, and you will be if you use this book, Lebovitz provides a chapter of 'add-ins' so you can experiment for yourself. Here you'll find Croquant, Honey-Sesame Brittle, Candied Lemon Slices and Peppermint Patties.
To crown his stunning achievement, Lebovitz ends with a chapter giving recipes for vessels. No, not dishes, her you find Brownie recipes,Cones, Lemon-Poppy Seed Cookie cups.
There are beautiful photos throughout taken by Lara Hata
About the author: David Lebovitz trained as a pastry chef in France and Belgium and worked at Chez Panisse in Berkeley, CA for twelve years. He now lives in Paris where he leads culinary tours of the city.
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