Ready for Dessert
My Best Recipes
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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.
From the Hardcover edition.
This one is a classic
I've never been very much into the world of desserts, but when my husband's five children came to live with us two years ago I knew I would have to up my game. I was tired of endlessly surfing for hit or miss recipes, and this book has turned out to be a dream come true. The recipes reach an impressive level of sophistication, with flavors and techniques reflecting the author's interesting culinary influences. At the same time, they are in no way fussy to make, and any average cook with an average kitchen set-up will have no problem reproducing the recipes. As I type, my chocolate cream pots are happily cooking, and I'm going to have some happy kids (and a husband) enjoying them tonight. In fact, the kids know the name of the book, and the word will spread through the tribe very quickly that we're having a ready for dessert dessert tonight.
p.s. don't forget to make the salty caramel ice cream, I think it's the best thing I have ever tasted. Five stars!