288 pages, 11.13 × 8.76 × 1 in
April 6, 2010
The following ISBNs are associated with this title:
ISBN - 10: 158008138X
ISBN - 13: 9781580081382
About the Book
With his unique brand of humor and fondness for desserts with screaming chocolate intensity, Lebovitz serves up a tantalizing array of more than 170 dessert recipes. Full-color photographs throughout.
Read from the Book
Introduction Each year, hundreds of cookbooks are released, which means that inevitably, many must go to make room for the new. But I was always surprised, and delighted, to hear from so many people that mine were the ones in their collection that they used the most. When I began writing cookbooks over a decade ago, someone told me, “If a book has one great recipe in it, then it’s a good book.” So while I considered calling this book David’s Greatest Hits, that idea was (wisely) nixed by the powers that be. But, from all the positive feedback my cookbooks have received, I don’t know if that title would’ve been all that far off. Over the years, I’ve heard again and again from enthusiastic home bakers that many of the recipes from my first two books were their all-time favorites. Room for Dessert was released in 1999. I hadn’t written a book before, but was thrilled when the New York Times singled it out for praise in a very crowded field of cookbooks. It was also lauded by colleagues such as food writer Arthur Schwartz, who complimented the book as “deceptively slim,” meaning it packed an expansive variety of desserts in a very approachable, and not at all daunting, format. My second book, Ripe for Dessert, continued that philosophy with an emphasis on baking with fruit. I’m very keen on incorporating fruits and berries into my desserts and know that many people share my affection for fruit desserts. The book came out in 2003 just as Americans were rediscovering the rewards
Table of Contents
Contents Introduction, 1Ingredients, 4Equipment, 15 Cakes, 23 Chocolate Pavé, 25Chocolate Orbit Cake, 26Marjolaine, 28Racines Cake, 30Gâteau Victoire, 32Chocolate-Cherry Fruitcake, 33Maple-Walnut Pear Cake, 35Guinness-Gingerbread Cupcakes, 36Irish Coffee Cupcakes, 38Persimmon Cake with Cream Cheese Icing, 39Plum-Blueberry Upside-Down Cake, 40Nectarine-Raspberry Upside-Down Gingerbread, 41Fresh Ginger Cake, 42Buckwheat Cake with Cider-Poached Apples, 44Spiced Plum Streusel Cake with Toffee Glaze, 46Cherry Gâteau Basque, 48Kumquat Sticky Toffee Puddings, 51Pumpkin Cheesecake with Pecan Crust and Whiskey-Caramel Topping, 53Ricotta Cheesecake with Orange and Aniseed, 55Date-Nut Torte, 56Pistachio-Cardamom Cake, 57Polenta Cake with Olive Oil and Rosemary, 58Coconut Layer Cake, 59Passion Fruit Pound Cake, 61Banana Cake with Mocha Frosting and Salted Candied Peanuts, 62Lemon Semifreddo, 65Peach-Mascarpone Semifreddo, 67Bahamian Rum Cake, 68Coconut and Tropical Fruit Trifle, 70 Pies, Tarts, and Fruit Desserts, 73 Banana Butterscotch Cream Pie, 75Lime-Marshmallow Pie, 77Butternut Squash Pie, 79Mixed Berry Pie, 80Concord Grape Pie, 82Peanut, Butter, and Jelly Linzertorte, 83Apple Tart with Whole Wheat Puff Pastry and Maple-Walnut Sauce, 84Apple-Quince Tarte Tatin, 86Apple-Frangipane Galette, 89Apple–Red Wine Tart, 90Pear Tart with Brown Butter, Rum, and Pecans, 91Brazil Nut, Date, and Fresh Ginger Tart, 92Easy Marmalade Tart, 93Freestyle Lemon Tartlets with White Chocolate Sauce, 94Fre
From the Publisher
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 Gâteau Victoire, Black Currant Tea Crème Brûlée, 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, soufflés, 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 Gelée 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.
About the Author
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.
"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 th