Ready for Dessert

My Best Recipes

By David Lebovitz; Maren Caruso (Photographer)
(Ten Speed Press, Hardcover, 9781580081382, 278pp.)

Publication Date: April 6, 2010

List Price: $35.00*
* Individual store prices may vary.
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Description
Pastry chef David Lebovitz is known for creating desserts with bold and high-impact flavor, not fussy, complicated presentations. Lucky for us, this translates into showstopping sweets that bakers of all skill levels can master. In "Ready for Dessert," elegant finales such as GAteau Victoire, Black Currant Tea CrEme BrUlEe, and Anise-Orange Ice Cream Profiteroles with Chocolate Sauce are as easy to prepare as comfort foods such as Plum-Blueberry Upside-Down Cake, Creamy Rice Pudding, and Cheesecake Brownies.
With his unique brand of humor--and a fondness for desserts with "screaming chocolate intensity"--David serves up a tantalizing array of more than 170 recipes for cakes, pies, tarts, crisps, cobblers, custards, soufflEs, puddings, ice creams, sherbets, sorbets, cookies, candies, dessert sauces, fruit preserves, and even homemade liqueurs. David reveals his three favorites: a deeply spiced Fresh Ginger Cake; the bracing and beautiful Champagne GelEe with Kumquats, Grapefruits, and Blood Oranges; and his chunky and chewy Chocolate Chip Cookies. His trademark friendly guidance, as well as suggestions, storage advice, flavor variations, and tips will help ensure success every time.
Accompanied with stunning photos by award-winning photographer Maren Caruso, this new compilation of David's best recipes to date will inspire you to pull out your sugar bin and get baking or churn up a batch of homemade ice cream. So if you're ready for dessert (and who isn't?), you'll be happy to have this collection of sweet indulgences on your kitchen shelf--and your guests will be overjoyed, too.



About the Author
Author of the highly praised cookbook "Room for Dessert, " David Lebovitz was a pastry cook at Alice Waters's famed Chez Panisse restaurant for twelve years. Named one of the "Top Five Pastry Chefs in the Bay Area" by the San Francisco Chronicle, and nominated for an IACP/Kitchen Aid Award for Room for Dessert, David has been featured in such national publications as "Bon AppEtit, " the "New York Times, People, " and "Gourmet."

Lou Seibert Pappas is the author of more than 50 cookbooks. She lives in Palo Alto, California.
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