Room For Dessert

by David Lebovitz

HARPERCOLLINS PUBLISHERS | November 15, 1999 | Hardcover

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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, soufflé s, 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 as professionals have been clamoring for the FreshGinger 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.

Format: Hardcover

Dimensions: 240 pages, 11.11 × 6.11 × 1.11 in

Published: November 15, 1999

Publisher: HARPERCOLLINS PUBLISHERS

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0060191856

ISBN - 13: 9780060191856

Found in: Desserts

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– More About This Product –

Room For Dessert

by David Lebovitz

Format: Hardcover

Dimensions: 240 pages, 11.11 × 6.11 × 1.11 in

Published: November 15, 1999

Publisher: HARPERCOLLINS PUBLISHERS

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0060191856

ISBN - 13: 9780060191856

From the Publisher

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, soufflé s, 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 as professionals have been clamoring for the FreshGinger 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 the Author

Author of the highly praised cookbook Room for Dessert, David Lebovitz was a pastry cook at Alice Waters’s famed Chez Panisse restaurant for twelve years. Named one of the ""Top Five Pastry Chefs in the Bay Area"" by the San Francisco Chronicle, and nominated for an IACP/Kitchen Aid Award for Room for Dessert, David has been featured in such national publications as Bon Appétit, the New York Times, People, and Gourmet.

From Our Editors

The Chocolate Orbit Cake is not the name of an electronica band; it is a wonderful dessert from respected pastry cook David Lebovitz. It’s just one of the recipes you’ll find in this volume, whose title says it all: Room for Dessert: 110 Recipes for Cakes, Custards, Souffles, Tarts, Pies, Cobblers, Sorbets, Sherbets, Ice Creams, Cookies, Candies, and Cordials. Make sure you buy a pair of jogging shoes for working off these wonderful desserts.

Editorial Reviews

"David Lebovitz''s distinctive desserts offer the best of both worlds--heavenly flavor combinations and down-to-earth techniques. Every page is rich with information which this fine pastry chef has gleaned for home cooks everywhere. Follow me: I can''t wait to bake my way through this fabulous dessert book."-- Flo Braker, author of "The Simple Art of Perfect Baking and Sweet Miniatures: The Art of Making Bite-Size Desserts"""Room for Dessert" is my favorite kind of cookbook. It is a very personal collection of dessert recipes collected over many years by an extremely gifted cook/baker. This book is like having a teacher stand beside you as you make each recipe. It is a one-of-a-kind dessert book." -- Marion Cunningham, author of "Learning to Cook with Marion Cunningham"""Room for Dessert" is a tempting collection of recipes that are beautiful to look at and delicious to eat. But more than that, this book is a distillation of all the experience of a gifted pastry chef and teacher who guides the reader through every technical step to achieve a glorious result. "Room for Dessert" is a winner!" -- Nick Malgieri, author of "Chocolate" and "How To Bake""David Lebovitz''s charming and personal book is a wonderful addition to my kitchen library. Utterly delectable desserts for all seasons, great tips, and a liberal sprinkling of David''s adventures at Chez Panisse." -- Alice Medrich, author of "Cocolat: Extraordinary Chocolate Desserts and "Alice Medrich''s Cookies and Brownies
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