Ready for Dessert

Ready for Dessert

My Best Recipes

Book - 2010 | First edition.
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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.
Publisher: Berkeley : Ten Speed Press, [2010]
Edition: First edition.
Copyright Date: ©2010
ISBN: 9781580081382
Branch Call Number: 641.86 LEB
Characteristics: 278 pages :,color illustrations ;,29 cm
Additional Contributors: Caruso, Maren

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jannylegs
Jul 13, 2016

Was reading this at the same time as the author's My Paris Kitchen and it blew this one out of the water. Might have to revisit another time, as these recipes seemed stuffy and overwrought in comparison to the simple elegance of the others.

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Sugarbug
Jan 27, 2015

I keep going back to the few recipes I have tried. David Lebovitz is now my all time favourite

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