Ready for Dessert

Ready for Dessert : My Best Recipes

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Pastry chef and award-winning blogger David Lebovitz is known for creating desserts with bold and high-impact flavour. His acclaimed new book presents showstopping sweets that bakers of all abilities can master. In Ready for Dessert elegant finales such as Black Currant Tea Creme Brulee and Anise-Orange Ice Cream Profiteroles with Chocolate Sauce are as easy to prepare as comfort foods like Plum-blueberry Upside-Down Cake and Creamy Rice Pudding. With his unique brand of humour, David serves up a tantalizing array of more than 170 recipes for cakes, crisps, cobblers, custards, cookies and more. He reveals his three favourite ever recipes - 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 serving suggestions, storage advice, flavour variations and tips help ensure success every time. Accompanied by stunning photos by award-winning photographer Maren Caruso, this new compilation of David\'s best recipes to date will inspire you raid the ingredients cupboard and get baking - or to churn out a batch of home made 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.

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Product details

  • Hardback | 280 pages
  • 220 x 280 x 31mm | 1,602g
  • Aurum Press Ltd
  • Jacqui Small LLP
  • London, United Kingdom
  • English
  • 60 colour illustrations
  • 1906417601
  • 9781906417604
  • 81,673

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* NAMED NO.3 IN LIST OF '50 BEST COOKBOOKS' * Independent 'Book of wicked deliciousness' Essentially Catering magazine 'His clearly explained recipes will have you heading to the kitchen in no time' Taste Italia 'No-fuss methods, bold flavours and guidance for home bakers everywhere that's both helpful and humorous.' Fabulous Food 'Written in a down-to-earth way and accompanied by stylish photography, these are recipes that must be tried' Cakes & Sugarcraft magazine 'What I love about his style of writing most is the humour and story telling, which is aptly included in the introduction to most of his recipes.' 'Magnificent book...mouth-watering' Lancashire Evening Post 'Amazing recipes...if you like to bake, you can't live without this book' Jewish Chronicle Listed in the '50 Best Cookbooks of 2011'

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About David Lebovitz

David Lebovitz is a pastry chef, author, and creator of the award-winning food blog Trained as a baker in France and in 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.

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