- Published: 18 September 2012
- ISBN: 9781607743651
- Imprint: Clarkson Potter/Ten Speed
- Format: Paperback
- Pages: 304
- RRP: $65.00
Ready for Dessert
My Best Recipes [A Baking Book]
- Published: 18 September 2012
- ISBN: 9781607743651
- Imprint: Clarkson Potter/Ten Speed
- Format: Paperback
- Pages: 304
- RRP: $65.00
"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 novices (the simple four-ingredient Chocolate Orbit Cake, the three-ingredient Peaches in Red Wine and Pistachio, Almond and Dried Cherry Bark) with ambitious-but -worth-it desserts like Banana Cake with Mocha Frosting and Salted Candied Peanuts and White Nectarine Sorbet with Blackberries in Five-Spice Cookie Cups, Lebovitz truly has something for everyone. Can't-miss combinations like Guinness-Gingerbread Cupcakes, Cherry-Almond Cobbler, and Orange-Almond Bread Pudding are sure to inspire a trip to the market, and riffs on classics like a French apple galette (updated here with frangipane, a rich almond pastry cream) and a lush Fresh Ginger Cake will appeal to bakers whose bookshelves are already groaning with cookbooks. The inclusion of Coconut Layer Cake, Vanilla Ice Cream, Meyer Lemon Sorbet, Chocolate Chocolate-Chip Cookies, and Gingersnaps (including a fat-free variety) shows that Lebovitz also knows when not to mess with a good thing. Given its breadth, depth, and accessibility, readers with a passion for baking will be hard pressed to find a better guide to desserts this year. Photos. (May)" —Publishers Weekly, Web-Exclusive Reviews, STARRED REVIEW, 6/14/10 "Each section is more of a collection of surprises than a tour of the usual baking suspects you might find in a greatest hits sort of book by another author (cheesecake, muffins, angel cake etc.). There are unusual flavour combinations as well as intriguing takes on classic desserts." —Cookbooker.com, 6/2/10 "Lebovitz brings his writing to life with wit and humor and offers expert advice on everything from cake to cutting boards. Plus, his recipes have that irresistible combination of simplicity and elegance." —Portland Oregonian, 6/1/10 “Life is short, always eat dessert first.” If you’re a follower of that profound precept or just