Ready for Dessert by David Lebovitz
My Best Recipes

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Synopsis

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 Gâteau Victoire, Black Currant Tea Crème Brûlée, 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, soufflés, 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 Gelée 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.


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, www.davidlebovitz.com, entertains readers from around the world with sweet and savory recipes as he tries to unravel the complexities of living in Paris.
 
Published October 5, 2010 by Ten Speed Press. 288 pages
Genres: Education & Reference, Cooking, Action & Adventure, Literature & Fiction. Non-fiction

Unrated Critic Reviews for Ready for Dessert

New York Journal of Books

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some refer to sauce recipes in the final chapter, but recipes are mostly self-contained, instead of the irritating method of sending bakers rummaging through a book for multiple base recipes.

Apr 06 2010 | Read Full Review of Ready for Dessert: My Best Re...

Lancashire Evening Post

With his unique brand of humour – and a fondness for desserts with ‘screaming chocolate intensity’ – Lebovitz serves up a tantalising array of more than 170 recipes for cakes, pies, tarts, crisps, cobblers, custards, soufflés, puddings, ice creams, sherbets, sorbets, cookies, candies, dessert sau...

Oct 07 2011 | Read Full Review of Ready for Dessert: My Best Re...

The Kitchn

Caramel Ice Cream Makes about 1 quart (1 liter) 1 cup (200 g) sugar 2 cups (500 ml) whole milk 1/4 to 1/2 teaspoon sea salt 1 cup (250 ml) heavy cream Spread the sugar in an even layer in a large, heavy-bottomed saucepan and cook over medium heat, without stirring, until the sugar begins to ...

Apr 30 2010 | Read Full Review of Ready for Dessert: My Best Re...

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