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1 Remote Warehouse Cooking and Food- Desserts
4 Remote Warehouse Cooking and Food- Desserts

This title in other editions

Ready for Dessert: My Best Recipes

by

Ready for Dessert: My Best Recipes Cover

 

Synopses & Reviews

Publisher Comments:

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.

Review:

"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." Publishers Weekly (Starred Review) (Copyright PWyxz LLC)

Synopsis:

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.

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.

Table of Contents

Contents

 

Introduction, 1

Ingredients, 4

Equipment, 15

 

Cakes, 23

 

Chocolate Pavé, 25

Chocolate Orbit Cake, 26

Marjolaine, 28

Racines Cake, 30

Gâteau Victoire, 32

Chocolate-Cherry Fruitcake, 33

Maple-Walnut Pear Cake, 35

Guinness-Gingerbread Cupcakes, 36

Irish Coffee Cupcakes, 38

Persimmon Cake with Cream Cheese Icing, 39

Plum-Blueberry Upside-Down Cake, 40

Nectarine-Raspberry Upside-Down Gingerbread, 41

Fresh Ginger Cake, 42

Buckwheat Cake with Cider-Poached Apples, 44

Spiced Plum Streusel Cake with Toffee Glaze, 46

Cherry Gâteau Basque, 48

Kumquat Sticky Toffee Puddings, 51

Pumpkin Cheesecake with Pecan Crust and Whiskey-Caramel Topping, 53

Ricotta Cheesecake with Orange and Aniseed, 55

Date-Nut Torte, 56

Pistachio-Cardamom Cake, 57

Polenta Cake with Olive Oil and Rosemary, 58

Coconut Layer Cake, 59

Passion Fruit Pound Cake, 61

Banana Cake with Mocha Frosting and Salted Candied Peanuts, 62

Lemon Semifreddo, 65

Peach-Mascarpone Semifreddo, 67

Bahamian Rum Cake, 68

Coconut and Tropical Fruit Trifle, 70

 

Pies, Tarts, and Fruit Desserts, 73

 

Banana Butterscotch Cream Pie, 75

Lime-Marshmallow Pie, 77

Butternut Squash Pie, 79

Mixed Berry Pie, 80

Concord Grape Pie, 82

Peanut, Butter, and Jelly Linzertorte, 83

Apple Tart with Whole Wheat Puff Pastry and Maple-Walnut Sauce, 84

Apple-Quince Tarte Tatin, 86

Apple-Frangipane Galette, 89

Apple–Red Wine Tart, 90

Pear Tart with Brown Butter, Rum, and Pecans, 91

Brazil Nut, Date, and Fresh Ginger Tart, 92

Easy Marmalade Tart, 93

Freestyle Lemon Tartlets with White Chocolate Sauce, 94

Fresh Fig and Raspberry Tart with Honey, 96

Apricot-Marzipan Tart, 98

Cherry-Almond Cobbler, 99

Apple-Pear Crisp with Grappa-Soaked Raisins and Polenta Topping, 101

Peach-Amaretti Crisp, 102

Pineapple, Rhubarb, and Raspberry Cobbler, 103

Nectarine-Berry Cobbler with Fluffy Biscuits, 104

Baked Apples with Ginger, Dates, and Walnuts, 106

Very Spicy Baked Pears with Caramel, 107

Blackberry–Brown Butter Financiers, 108

Peaches in Red Wine, 109

Pavlova, 110

Summer Pudding, 111

Tropical Fruit Soup with Coconut Sherbet and Meringue, 112

Champagne Gelée with Kumquats, Grapefruits, and Blood Oranges, 114

 

Custards, Soufflés, and Puddings, 117

 

Coffee-Caramel Custards, 119

Chocolate Pots de Crème, 120

Bittersweet Chocolate Mousse with Pear and Fig Chutney, 122

Chocolate Ganache Custard Tart, 123

Orange-Cardamom Flan, 124

Butterscotch Flan, 126

Lemon-Ginger Crème Brûlée, 128

Black Currant Tea Crème Brûlée, 129

Super-Lemony Soufflés, 130

Apricot Soufflés, 131

Chocolate-Caramel Soufflés, 132

Banana Soufflés, 134

Buttermilk Panna Cotta with Blueberry Compote, 135

Orange-Almond Bread Pudding, 136

Creamy Rice Pudding, 138

Coconut Tapioca Pudding, 139

 

Frozen Desserts, 141

 

Vanilla Ice Cream, 143

Caramel Ice Cream, 144

Chocolate Gelato, 146

No-Machine Chocolate-Banana Ice Cream, 147

Mexican Chocolate Ice Cream, 148

White Chocolate–Ginger Ice Cream with Chocolate Covered Peanuts, 149

Butterscotch-Pecan Ice Cream, 150

Toasted Coconut Sherbet, 152

Chocolate-Coconut Sherbet, 153

Fresh Mint Sherbet with Figs Roasted in Chartreuse and Honey, 154

Wine Grape Sorbet, 156

Blood Orange Sorbet Surprise, 157

Sangria Sorbet, 158

Chocolate-Tangerine Sorbet, 158

Passion Fruit–Tangerine Sorbet, 159

Meyer Lemon Sorbet, 160

Margarita Sorbet with Salted Peanut Crisps, 161

Pink Grapefruit–Champagne Sorbet Cocktail, 162

Watermelon-Sake Sorbet, 164

Simple Cherry Sorbet, 165

Strawberry-Mango Sorbet, 166

Blackberry Sorbet, 167

Red Wine–Raspberry Sorbet, 168

White Nectarine Sorbet with Blackberries in Five-Spice Cookie Cups, 170

Anise-Orange Ice Cream Profiteroles with Chocolate Sauce, 172

Berries Romanoff with Frozen Sour Cream, 173

Tangy Lemon Frozen Yogurt, 174

Blanco y Negro, 176

Frozen Nougat, 177

Frozen Caramel Mousse with Sherry-Glazed Pears, Chocolate, and Salted Almonds, 178

Frozen Sabayon with Blood Orange Soup, 180

Kiwifruit, Pineapple, and Toasted Coconut Baked Alaska, 182

 

Cookies and Candies, 185

 

Chocolate Chocolate-Chip Cookies, 187

Chocolate Chip Cookies, 188

Chocolate Crack Cookies, 190

Flo’s Chocolate Snaps, 191

Black and White Cookies, 192

Peanut Butter Cookies, 194

Cheesecake Brownies, 195

Robert’s Absolute Best Brownies, 196

Brown Sugar–Pecan Shortbread, 198

Gingersnaps, 199

Nonfat Gingersnaps, 200

Zimtsterne, 202

Cranzac Cookies, 203

Orange–Poppy Seed Sandwich Cookies, 204

Rosemary Cookies with Tomato Jam, 205

Chocolate-Dipped Coconut Macaroons, 206

Green Tea Financiers, 208

Mexican Wedding Cookies, 210

Croquants, 211

Sesame-Orange Almond Tuiles, 212

Pecan-Butterscotch Tuiles, 214

Amaretti, 215

Almond and Chocolate Chunk Biscotti, 216

Peppery Chocolate-Cherry Biscotti, 218

Lemon Quaresimali Cookies, 219

Chocolate-Port Truffles, 220

Almond Ding, 222

Pistachio, Almond, and Dried Cherry Bark, 223

Spiced Candied Pecans, 224

Quince Paste, 225

 

 

Basics, Sauces, and Preserves, 227

 

Prebaked Tart Shell, 229

Pie Dough, 230

Galette Dough, 231

Pâte à Choux Puffs, 232

Sponge Cake, 233

Frangipane, 234

Pastry Cream, 236

Crème Anglaise, 237

Champagne Sabayon, 238

Whipped Cream, 239

Cognac Caramel Sauce, 240

Rich Caramel Sauce, 241

Orange Caramel Sauce, 242

Tangerine Butterscotch Sauce, 242

Bittersweet Chocolate Sauce, 243

Rich Chocolate Sauce, 244

White Chocolate Sauce, 244

Blueberry Compote, 245

Raspberry Sauce, 246

Mango Sauce, 246

Strawberry Sauce, 248

Blackberry Sauce, 248

Apricot Sauce, 249

Orange-Rhubarb Sauce, 249

Candied Cherries, 250

Candied Ginger, 252

Soft-Candied Citrus Peel, 253

Candied Orange Peel, 254

Pineapple-Ginger Marmalade, 256

Seville Orange Marmalade, 257

Plum-Strawberry Jam, 258

Fig Jam, 259

Quince Marmalade, 260

Tomato Jam, 261

Vin d’Orange, 262

Nocino, 263

 

Appendix, 265

 

Acknowledgments, 269

 

Resources, 270

 

Index, 272

What Our Readers Are Saying

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Average customer rating based on 1 comment:

Wendy C Feltham, March 19, 2012 (view all comments by Wendy C Feltham)
I first learned about David Lebovitz because my 20-year-old son was reading his blog. I love the blog, too, since he writes about his life in Paris, and he has a great sense of humor. Next I tried some recipes from the blog to great success, especially his Date Bars, which are perfect to take along on bike rides and also to send to my son at college as a care package.Then I found Ready for Dessert, and I love it! The photos are gorgeous, the text is just the right length and filled with stories about each recipe, and they all sound so delicious, it's hard to pick which recipe to try. The brownies and cherry cobbler (I used blackberries I picked last summer, and can't wait to try it during cherry season) are fabulous recipes. I am a huge fan of David Lebovitz!
Was this comment helpful? | Yes | No

Product Details

ISBN:
9781580081382
Author:
Lebovitz, David
Publisher:
Ten Speed Press
Photographer:
Caruso, Maren
Subject:
Courses & Dishes - Desserts
Subject:
Desserts
Subject:
Cooking and Food-Desserts
Copyright:
Publication Date:
20100431
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
45 4-COLOR PHOTOGRAPHS
Pages:
288
Dimensions:
11.13 x 8.76 x 1 in 3.08 lb

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Cooking and Food » Desserts and Candy » General
Travel » General

Ready for Dessert: My Best Recipes New Hardcover
0 stars - 0 reviews
$35.00 In Stock
Product details 288 pages Ten Speed Press - English 9781580081382 Reviews:
"Publishers Weekly Review" by , "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." Publishers Weekly (Starred Review) (Copyright PWyxz LLC)
"Synopsis" by , 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.
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