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Ready for Dessert: My Best Recipes

Ready for Dessert: My Best Recipes

Hardback

By (author) David Lebovitz

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  • Publisher: TEN SPEED PRESS
  • Format: Hardback | 288 pages
  • Dimensions: 218mm x 277mm x 33mm | 1,179g
  • Publication date: 1 July 2010
  • Publication City/Country: Berkeley CA
  • ISBN 10: 158008138X
  • ISBN 13: 9781580081382
  • Illustrations note: 45 4-Colour Photos
  • Sales rank: 39,035

Product 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.

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Author information

David Lebovitz is a pastry chef, author, and creator of the award-winning food blog www.davidlebovitz.com. Trained as a baker in France and Belgium, he worked for twelve years in the pastry department at the famed Chez Panisse restaurant in Berkeley, California. Room for Dessert, his first book, was an International Association of Culinary Professionals award nominee. He is also the author of "The Sweet Life in Paris" and "The Perfect Scoop." David writes, blogs, and leads culinary tours from his home in Paris, France.

Review quote

"Lebovitz's chatty, down-to-earth tone is sure to steady any rattled nerves as you turn the oven on and get the measuring cups out. And for seasoned cooks and bakers, Lebovitz's recipes are classics worth revisiting." --Epicurious.com, The Best Cookbooks of 2010: Best Dessert "David Lebovitz, blogging phenom and former pastry chef at Chez Panisse has written several cookbooks, but this might be his best yet. It's a compilation of all his favorites--from ice cream to cookies to cake and fruit desserts. You will also enjoy the notes with each recipe that tell stories, share tips and often produce giggles. Why? You've read his blog, and probably tried his recipes for free. Now it's time to pay the man!" --Cooking with Amy, Top Cookbooks 2010, 12/18/10 "If there's one person you can trust to write a good recipe, it's David. My copy of Ready for Dessert is already dogeared and vandalized with all manner of sweet ingredients. His chocolate chip cookies are my go-to and his ice creams, for which he is well-known, are all outstanding. The man worked as as a pastry chef at Chez Panisse then moved to Paris. Need I say more?" --TheKitchn.com, Favorite Baking Books of 2010, 12/16/10 "And finally, I want to mention a book from earlier in the year, highly recommended if you're looking for a sweets book: Ready For Dessert: My Best Recipes by David Lebovitz who writes the excellent and popular blog, "Living the Sweet Life in Paris" at DavidLebovitz.com. This is a compendium of his favorite recipes that he's reworked and rewritten. As ever, superb and recommended." --Michael Ruhlman, Books for the Holidays, 12/13/10 "You'll want to make everything in this book." --Washington Post's Top Cookbooks of 2010, 11/30/10 "An elegantly-composed collection of classics and contemporary riffs, former Chez Panisse pastry chef David Lebovitz's (The Perfect Scoop) latest effort hits the sweet spot. Artfully balancing accessible recipes for novicesa

Table of contents

Contents   Introduction, 1 Ingredients, 4 Equipment, 15   Cakes, 23   Chocolate Pavé, 25 Chocolate Orbit Cake, 26 Marjolaine, 28 Racines Cake, 30 Gâteau Victoire, 32 Chocolate-Cherry Fruitcake, 33 Maple-Walnut Pear Cake, 35 Guinness-Gingerbread Cupcakes, 36 Irish Coffee Cupcakes, 38 Persimmon Cake with Cream Cheese Icing, 39 Plum-Blueberry Upside-Down Cake, 40 Nectarine-Raspberry Upside-Down Gingerbread, 41 Fresh Ginger Cake, 42 Buckwheat Cake with Cider-Poached Apples, 44 Spiced Plum Streusel Cake with Toffee Glaze, 46 Cherry Gâteau Basque, 48 Kumquat Sticky Toffee Puddings, 51 Pumpkin Cheesecake with Pecan Crust and Whiskey-Caramel Topping, 53 Ricotta Cheesecake with Orange and Aniseed, 55 Date-Nut Torte, 56 Pistachio-Cardamom Cake, 57 Polenta Cake with Olive Oil and Rosemary, 58 Coconut Layer Cake, 59 Passion Fruit Pound Cake, 61 Banana Cake with Mocha Frosting and Salted Candied Peanuts, 62 Lemon Semifreddo, 65 Peach-Mascarpone Semifreddo, 67 Bahamian Rum Cake, 68 Coconut and Tropical Fruit Trifle, 70   Pies, Tarts, and Fruit Desserts, 73   Banana Butterscotch Cream Pie, 75 Lime-Marshmallow Pie, 77 Butternut Squash Pie, 79 Mixed Berry Pie, 80 Concord Grape Pie, 82 Peanut, Butter, and Jelly Linzertorte, 83 Apple Tart with Whole Wheat Puff Pastry and Maple-Walnut Sauce, 84 Apple-Quince Tarte Tatin, 86 Apple-Frangipane Galette, 89 Apple–Red Wine Tart, 90 Pear Tart with Brown Butter, Rum, and Pecans, 91 Brazil Nut, Date, and Fresh Ginger Tart, 92 Easy Marmalade Tart, 93 Freestyle Lemon Tartlets with White Chocolate Sauce, 94 Fresh Fig and Raspberry Tart with Honey, 96 Apricot-Marzipan Tart, 98 Cherry-Almond Cobbler, 99 Apple-Pear Crisp with Grappa-Soaked Raisins and Polenta Topping, 101 Peach-Amaretti Crisp, 102 Pineapple, Rhubarb, and Raspberry Cobbler, 103 Nectarine-Berry Cobbler with Fluffy Biscuits, 104 Baked Apples with Ginger, Dates, and Walnuts, 106 Very Spicy Baked Pears with Caramel, 107 Blackberry–Brown Butter Financiers, 108 Peaches in Red Wine, 109 Pavlova, 110 Summer Pudding, 111 Tropical Fruit Soup with Coconut Sherbet and Meringue, 112 Champagne Gelée with Kumquats, Grapefruits, and Blood Oranges, 114   Custards, Soufflés, and Puddings, 117   Coffee-Caramel Custards, 119 Chocolate Pots de Crème, 120 Bittersweet Chocolate Mousse with Pear and Fig Chutney, 122 Chocolate Ganache Custard Tart, 123 Orange-Cardamom Flan, 124 Butterscotch Flan, 126 Lemon-Ginger Crème Brûlée, 128 Black Currant Tea Crème Brûlée, 129 Super-Lemony Soufflés, 130 Apricot Soufflés, 131 Chocolate-Caramel Soufflés, 132 Banana Soufflés, 134 Buttermilk Panna Cotta with Blueberry Compote, 135 Orange-Almond Bread Pudding, 136 Creamy Rice Pudding, 138 Coconut Tapioca Pudding, 139   Frozen Desserts, 141   Vanilla Ice Cream, 143 Caramel Ice Cream, 144 Chocolate Gelato, 146 No-Machine Chocolate-Banana Ice Cream, 147 Mexican Chocolate Ice Cream, 148 White Chocolate–Ginger Ice Cream with Chocolate Covered Peanuts, 149 Butterscotch-Pecan Ice Cream, 150 Toasted Coconut Sherbet, 152 Chocolate-Coconut Sherbet, 153 Fresh Mint Sherbet with Figs Roasted in Chartreuse and Honey, 154 Wine Grape Sorbet, 156 Blood Orange Sorbet Surprise, 157 Sangria Sorbet, 158 Chocolate-Tangerine Sorbet, 158 Passion Fruit–Tangerine Sorbet, 159 Meyer Lemon Sorbet, 160 Margarita Sorbet with Salted Peanut Crisps, 161 Pink Grapefruit–Champagne Sorbet Cocktail, 162 Watermelon-Sake Sorbet, 164 Simple Cherry Sorbet, 165 Strawberry-Mango Sorbet, 166 Blackberry Sorbet, 167 Red Wine–Raspberry Sorbet, 168 White Nectarine Sorbet with Blackberries in Five-Spice Cookie Cups, 170 Anise-Orange Ice Cream Profiteroles with Chocolate Sauce, 172 Berries Romanoff with Frozen Sour Cream, 173 Tangy Lemon Frozen Yogurt, 174 Blanco y Negro, 176 Frozen Nougat, 177 Frozen Caramel Mousse with Sherry-Glazed Pears, Chocolate, and Salted Almonds, 178 Frozen Sabayon with Blood Orange Soup, 180 Kiwifruit, Pineapple, and Toasted Coconut Baked Alaska, 182   Cookies and Candies, 185   Chocolate Chocolate-Chip Cookies, 187 Chocolate Chip Cookies, 188 Chocolate Crack Cookies, 190 Flo’s Chocolate Snaps, 191 Black and White Cookies, 192 Peanut Butter Cookies, 194 Cheesecake Brownies, 195 Robert’s Absolute Best Brownies, 196 Brown Sugar–Pecan Shortbread, 198 Gingersnaps, 199 Nonfat Gingersnaps, 200 Zimtsterne, 202 Cranzac Cookies, 203 Orange–Poppy Seed Sandwich Cookies, 204 Rosemary Cookies with Tomato Jam, 205 Chocolate-Dipped Coconut Macaroons, 206 Green Tea Financiers, 208 Mexican Wedding Cookies, 210 Croquants, 211 Sesame-Orange Almond Tuiles, 212 Pecan-Butterscotch Tuiles, 214 Amaretti, 215 Almond and Chocolate Chunk Biscotti, 216 Peppery Chocolate-Cherry Biscotti, 218 Lemon Quaresimali Cookies, 219 Chocolate-Port Truffles, 220 Almond Ding, 222 Pistachio, Almond, and Dried Cherry Bark, 223 Spiced Candied Pecans, 224 Quince Paste, 225     Basics, Sauces, and Preserves, 227   Prebaked Tart Shell, 229 Pie Dough, 230 Galette Dough, 231 Pâte à Choux Puffs, 232 Sponge Cake, 233 Frangipane, 234 Pastry Cream, 236 Crème Anglaise, 237 Champagne Sabayon, 238 Whipped Cream, 239 Cognac Caramel Sauce, 240 Rich Caramel Sauce, 241 Orange Caramel Sauce, 242 Tangerine Butterscotch Sauce, 242 Bittersweet Chocolate Sauce, 243 Rich Chocolate Sauce, 244 White Chocolate Sauce, 244 Blueberry Compote, 245 Raspberry Sauce, 246 Mango Sauce, 246 Strawberry Sauce, 248 Blackberry Sauce, 248 Apricot Sauce, 249 Orange-Rhubarb Sauce, 249 Candied Cherries, 250 Candied Ginger, 252 Soft-Candied Citrus Peel, 253 Candied Orange Peel, 254 Pineapple-Ginger Marmalade, 256 Seville Orange Marmalade, 257 Plum-Strawberry Jam, 258 Fig Jam, 259 Quince Marmalade, 260 Tomato Jam, 261 Vin d’Orange, 262 Nocino, 263   Appendix, 265   Acknowledgments, 269   Resources, 270   Index, 272