Room For Dessert by David Lebovitz
110 Recipes for Cakes, Custards, Souffles, Tarts, Pies, Cobblers, Sorbets, Sherbets, Ice Creams, Cookies, Candies, and Cordials

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Synopsis

Always Save Room for Dessert

Especially if it's one of David Lebovitz's signature showstoppers. In his first cookbook, Room for Dessert, he offers more than 110 recipes for sweet everythings. You'll find sensational cakes, custards, soufflés, tarts, pies, cobblers, sorbets, ice creams, cookies, and candies, each designed to tempt the diner.

In the introduction David writes of one of his earliest dessert memories--a bowl of freshly picked blackberries, perfectly ripe, topped with a dollop of sour cream and a sprinkle of sugar. "When you search out the best ingredients, do as little to them as possible, and serve them in a straightforward way, the presentation follows naturally," he writes. "A glossy custard looks best with a, swirl of whipped cream; a cool tapioca pudding looks enticing when it's accompanied by its natural complements--tropical fruits and shaved coconut."

With such an aesthetic, David eventually made his way to Berkeley's legendary Chez Panisse, establishing himself as a pastry cook under the tutelage of Alice Waters and founding pastry chef Lindsay Shere. He shares, the Chez Panisse commitment to fresh, seasonal exceptional ingredients, presented simply and unpretensiously, at their peak flavor. As Alice Waters writes in the books foreward: "David is one of those rare pastry chefs who knows that in desserts, as in all art, the cliché is true: sometimes less is more."

After leaving Chez Panisse, Lebovitz served as pastry chef at Bruce Cost's critically acclaimed Monsoon, experimenting with a wide variety of Asian ingredients and flavors to create more remarkable desserts. Home cooks as well asprofessionals have been clamoring for the Fresh Ginger Cake recipe, which, finally, is published here. It so often appears at Bay Area restaurants that it's frequently listed on menus as "Dave's Ginger Cake." Make it once and you'll immediately want to add it to your list of tried and true standbys. David offers comforting yet sophisticated versions of everyone's favorites, including Gingersnaps, Chocolate Chocolate Chip Cookies, and Coconut Macaroons, surefire hits for people of all ages. For grown-ups, there are homemade liqueurs and cordials. Add to this delectable ice creams and frozen treats, as well as jams, preserves, and candied fruits, and you get an idea of the incredible scope of David Lebovitz's talents.

Beautifully illustrated with seventy-five full-color photographs by San Francisco's Michael Lamotte, Room for Dessert is as stunning to look at as it is to cook from. With this remarkable debut, David Lebovitz offers his expert hand to guide a new audience of readers and home dessert makers.

 

About David Lebovitz

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David Lebovitz is a pastry chef, author, and blogger. David worked in many fine restaurants such as Chez Panisse and was named one of the "Top Five Pastry Chefs in the Bay Area" by the San Francisco Chronicle. He has also gotten critical acclaim in such publications as Bon Appétit, Chocolatier, Food+Wine, Gourmet, Condé Nast Traveler, Cook's Illustrated, The Los Angeles Times, Newsweek, The New York Times, and numerous others. David has been featured on national television programs such as Gourmet magazine's Diary of a Foodie on PBS, the Discovery Channel, NBC's Today Show, and Bizarre Foods with Andrew Zimmern on the Travel Channel. In 1999 David wrote Room For Dessert, which was honored as a finalist for an IACP/KitchenAid Cookbook Award. David has also authored: Ripe For Dessert, Ready for Dessert (Ten Speed), The Great Book of Chocolate (Ten Speed), The Perfect Scoop (Ten Speed), and The Sweet Life in Paris (Broadway) which is currently a finalist in the Best Literary Writing category for a 2010 Cuisinart/International Association of Culinary Professionals award. David lives in Paris.
 
Published March 29, 2001 by HarperCollins. 228 pages
Genres: Cooking. Non-fiction

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