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    Ready for Dessert: My Best Recipes (Paperback) By (author) David Lebovitz, By (photographer) Maren Caruso

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    DescriptionPastry 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. "From the Hardcover edition."


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  • Full bibliographic data for Ready for Dessert

    Title
    Ready for Dessert
    Subtitle
    My Best Recipes
    Authors and contributors
    By (author) David Lebovitz, By (photographer) Maren Caruso
    Physical properties
    Format: Paperback
    Number of pages: 295
    Width: 188 mm
    Height: 252 mm
    Thickness: 22 mm
    Weight: 998 g
    Language
    English
    ISBN
    ISBN 13: 9781607743651
    ISBN 10: 1607743655
    Classifications

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    B&T Modifier: Region of Publication: 01
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    LC subject heading: ,
    Ingram Subject Code: CW
    Libri: I-CW
    BIC subject category V2: WBVQ
    DC21: 641.86
    DC22: 641.86
    B&T Approval Code: A97406000
    B&T Modifier: Subject Development: 08
    BISAC V2.8: CKB024000
    B&T Approval Code: A97405000
    Warengruppen-Systematik des deutschen Buchhandels: 24550
    BISAC V2.8: CKB071000, CKB095000
    LC classification: TX773 .L383 2012
    Edition statement
    Updated
    Illustrations note
    45 FULL-COLOR PHOTOS
    Publisher
    TEN SPEED PRESS
    Imprint name
    TEN SPEED PRESS
    Publication date
    18 September 2012
    Publication City/Country
    Berkeley CA
    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. "From the Hardcover edition."
    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 novicess