This critically acclaimed book is a compilation of David Lebovitz’s all-time favorite dessert recipes. “Ready for Dessert” generously features recipes from his two first books now out of print and considered collectible: “Room for Dessert’’ and ’’Ripe for Dessert’’. It has been completely updated and revised and includes a selection of brand-new recipes that haven’t been printed before. This gorgeously photographed book features everything from a tropically-inspired Coconut Rum Cake, Chocolate-Dipped cupcakes with a creamy filling, rustic fruit desserts, and the famous Fresh Ginger Cake recipe, in addition to nearly 150 others.
David Lebovitz was trained as a pastry chef and received certificates from the ‘’Callebaut college’’ in Belgium as well as from the ‘’Ecole Lenotre’’ and the ‘’Valrhona Ecole du Grand Chocolat’’ in France. After working nearly thirteen years in the kitchens at ‘’Chez Panisse’’ in Berkeley, California, David Lebovitz pursued writing cooking books and then moved to Paris. He was named one of the Top Five Pastry Chefs in the Bay Area by The San Francisco Chronicle and have been featured in all major U.S. newspapers and magazines including Bon Appetit, Chocolatier, Cooking Light, Food & Wine, Cook’s Illustrated, The Los Angeles Times, Newsweek, Travel and Leisure, The New York Times, People, Saveur, Sunset, and USA Today.
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.