Meet David Lebovitz, The Perfect Scoop

The Perfect Scoop arrived in my house a couple months ago. DAVID LEBOVITZ kindly asked his publisher, Ten Speed Press, to send me a copy. Life has not been the same since. Meal planning now centers around which frozen treat we are having for dessert. Or, better said, the dessert is dictating the dinner. If I am in the mood for a creamy pasta meal, then dessert has been espresso granita (page 146). A big bowl of salad greens tossed with a vinaigrette means that we indulge in Creme Fraiche Ice Cream (page 59). It’s all about balance, isn’t it?

I had put off buying an ice cream maker for a long time. First of all, where was I going to store it? The kitchen counters and cupboards are full. And I knew that if I stored it in its box in the linen closet it would never get used. Then there was the guilt factor. Too much ice cream might not be what our waist lines needed. But common sense prevailed.  How could I not try out such wonderful sounding recipes even if it meant more appliances. Besides that, I had a credit at Bed, Bath and Beyond that was screaming to be used.

The best thing about David’s book is that he has included recipes for sorbets, granitas and frozen yogurts that feel just as indulgent and delicious as his ice cream recipes. And what a great help it has been to know that the strawberries that I have been buying at the farmer’s market will never go bad in the back of the refrigerator. This is a great frozen dessert cookbook that you will be so pleased to have.

David is having a book signing tomorrow, June 22, at FOG CITY NEWS, 455 Market Street, noon to 1 pm. He is a delightful, funny man who you will fall in love with. By the way, David is also the author of the best handbook for chocolate afficionados, The Great Book of Chocolate. This is my ‘go-to’ reference whenever I need to brush up on my percentages or locate a fine chocolatier.

Comments

[Karletta]

I bought the Cuisinart two quart 'Frozen Yogurt, Sorbet, Ice Cream Machine'. It is wonderful. I went for the larger two quart size so that I would have the option of making one big batch for a crowd if I ever need to. Most of David's recipes yield less than two quarts. I got it at Bed, Bath and Beyond, around $75.00.

[sam]

which ice cream maker did you buy? I fear David's book is going to push me in the same direction.