|Title:||The Perfect Scoop, Revised and Updated: 200 Recipes for Ice Creams, Sorbets, Gelatos, Granitas, and Sweet Accompaniments|
|Published:||March 27, 2018, Ten Speed Press|
|No. of Pages:||272|
|Cover Price:||$24.99 Hardcover, $18.99 Paperback, $13.99 Kindle|
David Lebovitz is a icon in cooking circles, so it stands to reason that his celebrated cookbook, The Perfect Scoop, Revised and Updated: 200 Recipes for Ice Creams, Sorbets, Gelatos, Granitas, and Sweet Accompaniments, is one to notice. Who doesn’t love frozen desserts? And when they’re homemade, they are even better.
This excellent cookbook has all the information needed to successfully make decadent, cool desserts at home. The instructions are clear and concise, and the photographs (while great, there aren’t photos of every recipe, but how many pictures of slightly different chocolate ice creams do you really need?) are absolutely mouthwatering.
Chapter One starts with the basics and step-by-step instructions on how to make a proper cooked custard (anyone who hasn’t tasted homemade ice cream with a cooked custard base has really missed out). It also has a list of essential ingredients and equipment necessary for success, as well as a primer on finding the best ice cream machine for your personal needs.
The real difficulty starts in Chapter 2 – deciding which ice cream, frozen yogurt or gelato to make first. There are dozens of frozen delights to choose from ranging from plain basic vanilla to Lavender Honey, Tiramisu, and Lemon-Speculoos, to name a few; the varieties are incredible, and there is something for everyone.
Sorbets and Sherbets are next, followed by Granitas. It doesn’t stop there: the book also covers sauces and toppings, as well as mix-ins and then edible vessels to serve the ice cream in or on, like meringue nests, brownies and profiteroles.
If you’re an ice cream aficionado, this is definitely the cookbook for you. It should be included in every cookbook collection and definitely have a hallowed place on a convenient shelf in the kitchen where it will be used constantly.
Special thanks to NetGalley for supplying a review copy of this book.