Book review: The Perfect Scoop

If you’re a food blogger like me, you will most certainly know who David Lebovitz is. Unless you live under a rock, that is. You will find some author information about David at the end of this post, but just to give you a general idea he is everything you would want a food expert to be. I don’t like to use the word ‘expert’ very often. As one of my dearest friends told me very recently, “Rob, really and truly, who are the experts?” However I feel I can apply it quite easily here.

Fig ice-cream

This topic is often discussed at our dinner table and I often say that in this world, there’s always someone who knows more that I do. And to be honest, I find this to be very refreshing. Why? Because as much as I want to be at the top of my game and I do my best to achieve this, there is room to grow and learn from someone else. Without a doubt. These are the people I admire most. Talented people such as Deb Perelman from Smitten Kitchen, cook, restaurant critic and food writer extraordinaire Ruth Reichl, author and photographer Heidi Swanson from 101 Cookbooks, and David Lebovitz of course, and many more.

So I was immensely happy when I the people from Jacqui Small sent me The Perfect Scoop. I now have the incentive to dust off my small manual ice cream machine and start making my own ice cream. My husband J used it so many times to make his favourite lemon sorbetto. I don’t even remember if we ever made homemade ice cream, which is a shame really. I bought Nigella Summer mainly because of Nigella’s easy no churn ice cream recipes, and never tried making one of those either. It’s time to end this procrastination.

Raspberry sorbet

What David Lebovitz has written here is one of the most comprehensive guides on ice cream making. It has seven chapters covering everything, from the basics on how to make the perfect ice cream custard and how to rescue it if it doesn’t go to plan, to a guide on how to use various ingredients – such as alcohol, berries, butter, chocolate, coconut and coconut milk, syrups, dairy products, dried fruits, nuts, spices, eggs, extracts, flavourings and oils, fresh fruits and citrus.

The book also includes a chapter on toppings and sauces, such as classic hot fudge and cajeta (a Mexican type of caramel) and a few sweet treats. Mix-ins include chocolate chip cookie dough, buttercrunch toffee and honey-sesame brittle. The combination of flavours is excellent: from plain vanilla to chocolate, to lavender and honey to fresh ginger to pear and pecorino. Yes please! Cheese! I can’t decide where to start. The choice is endless.

All that, together with great advice on any equipment needed and more, is what makes The Perfect Scoop the only manual you need. It is, indeed, perfect for the summer.

About the author*:

David Lebovitz is a pastry chef, author, and creator of the award-winning food blog Trained as a baker in France and in Belgium, he worked for twelve years in the pastry department at the famed Chez Panisse restaurant in Berkeley, California. Room for Dessert, his first book, was an International Association of Culinary Professionals award nominee. He is also the author of The Sweet Life in Paris and The Perfect Scoop. David writes, blogs, and leads culinary tours from his home in Paris, France.

Format: Paperback/Softback, 256 Pages
ISBN: 9781911127468
Illustrations: Photographs
Published by: Jacqui Small

The Perfect Scoop by David Lebovitz is out now via Jacqui Small Publishing, an imprint of The Quarto Group.

The Perfect Scoop was kindly sent by the publisher for review.

All images are used with permission from the publisher.

*Information about the author is extracted from the press release.

This is not a sponsored post.





4 thoughts on “Book review: The Perfect Scoop”

  1. Wow those ice creams look utterly incredible. I love figs, not something you have often of course in the UK which means, when I do have one, it is worth the wait! So Fig ice cream instantly appeals 🙂

    1. Thanks Nick. I am a huge fan of figs too! That photo instantly caught my attention. Pity figs are not in season here at the moment. I would have liked to try making that recipe. I agree though – it’s worth the wait!

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