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Ready for Dessert: My Best Recipes

by

Ready for Dessert: My Best Recipes Cover

 

Synopses & Reviews

Publisher Comments:

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

“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 the owner of an active sweet tooth, David Lebovitz’s Ready for Dessert is a must. . . . His header notes are chatty, his directions thorough and supportive and his take on the sweet side of life inspired and inspiring.

—BookPage, Cookbook of the Month, May 2010

Here's what I love about this book. Lebovitz has gathered a selection of 170 recipes that is both complete and eclectic, including classics and innovations. David's voice is candid, sometimes conspiratorial, often funny, and always enabling. It's the same authentic voice that has made his blog one of the most popular food sites on the web. Enjoy the sweetness.

—The City Cook, 5/27/10

Ready for Dessert promises visceral satisfaction starting with the cover, which invites you to drag a greedy finger through a cake's thick chocolate icing.

—Associated Press, 5/17/10

You know the real reason I lo

Synopsis:

A treasury of 150 top-selected cake, cookie and pastry recipes from the past decade places an emphasis on fresh and seasonal ingredients and is complemented by 10 previously unpublished recipes and images by a James Beard Award-winning photographer.

Synopsis:

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 Crme, 120

Bittersweet Chocolate Mousse with Pear and Fig Chutney, 122

Chocolate Ganache Custard Tart, 123

Orange-Cardamom Flan, 124

Butterscotch Flan, 126

Lemon-Ginger Crme Brlée, 128

Black Currant Tea Crme Brlée, 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

Product Details

ISBN:
9781607740841
Subtitle:
My Best Recipes
Publisher:
Ten Speed Press
Photographer:
Maren Caruso
Author:
Maren Caruso
Author:
Lebovitz, David
Author:
Caruso, Maren
Author:
David Lebovitz
Subject:
Cooking : Courses & Dishes - Desserts
Subject:
Courses & Dishes - Desserts
Subject:
Desserts
Subject:
Cooking and Food-Desserts
Subject:
main_subject
Subject:
all_subjects
Publication Date:
20100406
Binding:
ELECTRONIC
Language:
English
Pages:
278

Related Subjects

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

Ready for Dessert: My Best Recipes
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$ In Stock
Product details 278 pages Ten Speed Press - English 9781607740841 Reviews:
"Synopsis" by , A treasury of 150 top-selected cake, cookie and pastry recipes from the past decade places an emphasis on fresh and seasonal ingredients and is complemented by 10 previously unpublished recipes and images by a James Beard Award-winning photographer.
"Synopsis" by , 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.
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