The Perfect Scoop by David Lebovitz
Ice Creams, Sorbets, Granitas, and Sweet Accompaniments

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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.

From the Hardcover edition.

About David Lebovitz

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David Lebovitz lived in San Francisco for twenty years before moving to Paris. He baked at several notable restaurants before starting his career as a cookbook author and food writer. He's the author of four highly regarded books on desserts, and has written for many major food magazines, sharing his well-tested recipes written with a soupçon of humor. His popular, award-winning blog,, entertains readers from around the world with sweet and savory recipes as he tries to unravel the complexities of living in Paris.
Published July 27, 2011 by Ten Speed Press. 258 pages
Genres: Cooking. Non-fiction

Unrated Critic Reviews for The Perfect Scoop

Publishers Weekly

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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

Feb 19 2007 | Read Full Review of The Perfect Scoop: Ice Creams...

The Kitchn

So I'm excited to learn about how to make ice cream and also to try out delicious fruit ice creams, like blackberry!.

| Read Full Review of The Perfect Scoop: Ice Creams...

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