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Summary
Summary
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 GAteau Victoire, Black Currant Tea CrEme BrUlEe, 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, soufflEs, 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 GelEe 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.
Author Notes
David Lebovitz is a pastry chef, author, and blogger. Trained as a pastry chef in France and Belgium, he worked at Chez Panisse in Berkeley, California for twelve years. He is the author of several books including Room for Dessert, Ripe for Dessert, Ready for Dessert: My Best Recipes, The Great Book of Chocolate, The Perfect Scoop, The Sweet Life in Paris, and My Paris Kitchen: Recipes and Stories.
(Bowker Author Biography)
Reviews (2)
Publisher's Weekly 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. (May) Copyright 2010 Reed Business Information.
Library Journal Review
Along with 160 recipes, Lebovitz (The Sweet Life in Paris), who was a pastry chef at Chez Panisse for 12 years and is well known for his food blog (www.davidlebovitz.com), shares a helpful list of ingredients and equipment. Readers will find his anecdotes and comfortable writing style encouraging, and tips, e.g., a half-pint container of fresh berries equals one and a quarter cups, will guide beginning cooks. Highly recommended. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Excerpts
Excerpts
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 of using regional ingredients. At the same time, there was a rising national awareness about healthy eating. Although it was certainly not a diet book, fruits played a central role in all of the desserts, rather than just an ornamental one, and the recipes let home bakers put to delicious use the new abundance of fruit available in farmers' markets and at their local grocers. Shopping baskets overflowed with long-forgotten varieties of heirloom apples, unusual and exotic tropical fruits, deep-red cherries, and soft, tangy raspberries, all of which simply begged to be used during their all-too-brief seasons. I also included recipes starring some of the more elusive fruits--such as quince, figs, and persimmons--which were slowly becoming more familiar as they made their way from upscale farmers' markets into mainstream grocery stores. And it wasn't just home bakers who were using my books. I got a great thrill out of spying a flour-dusted copy of one of my books on a shelf in a restaurant or bakery kitchen. It was tremendously gratifying to know that the recipes met the demanding standards of professionals. _________ After a long run, both Room for Dessert and Ripe for Dessert went out of print. In the meantime, through my website and blog, www.davidlebovitz.com, I was able to introduce my recipes to a whole new audience and to those who were disappointed that my books were no longer available. Needless to say, when I was offered the chance to update the recipes and present them in this all-new edition, I jumped at the opportunity to do so. Like so many other things, techniques, tastes, and even the availability of ingredients change over time. At first, I thought I'd just revisit a few recipes and make some minor changes. But as I flipped through the pages, invariably I'd land on a recipe and say, "Hmm, I wonder what that would be like if I reduced the sugar, and melted the butter instead of creamed it?" Or, "What about sharing those cookies I made last Christmas that everyone loved?" Off to the kitchen I would go to try out these new ideas. So just about every recipe has been revised in some way--ingredients were added or swapped out with another or techniques have been changed. Plus, I couldn't resist in Excerpted from Ready for Dessert: My Best Recipes by David Lebovitz All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.Table of Contents
Introduction | p. 1 |
Ingredients | p. 4 |
Equipment | p. 15 |
Cakes | p. 23 |
Chocolate Pavé | p. 25 |
Chocolate Orbit Cake | p. 26 |
Marjolaine | p. 28 |
Racines Cake | p. 30 |
Gâteau Victoire | p. 32 |
Chocolate-Cherry Fruitcake | p. 33 |
Maple-Walnut Pear Cake | p. 35 |
Guinness-Gingerbread Cupcakes | p. 36 |
Irish Coffee Cupcakes | p. 38 |
Persimmon Cake with Cream Cheese Icing | p. 39 |
Plum-Blueberry Upside-Down Cake | p. 40 |
Nectarine-Raspberry Upside-Down Gingerbread | p. 41 |
Fresh Ginger Cake | p. 42 |
Buckwheat Cake with Cider-Poached Apples | p. 44 |
Spiced Plum Streusel Cake with Toffee Glaze | p. 46 |
Cherry Gâteau Basque | p. 48 |
Kumquat Sticky Toffee Puddings | p. 51 |
Pumpkin Cheesecake with Pecan Crust and Whiskey-Caramel Topping | p. 53 |
Ricotta Cheesecake with Orange and Aniseed | p. 55 |
Date-Nut Torte | p. 56 |
Pistachio-Cardamom Cake | p. 57 |
Polenta Cake with Olive Oil and Rosemary | p. 58 |
Coconut Layer Cake | p. 59 |
Passion Fruit Pound Cake | p. 61 |
Banana Cake with Mocha Frosting and Salted Candied Peanuts | p. 62 |
Lemon Semifreddo | p. 65 |
Peach-Mascarpone Semifreddo | p. 67 |
Bahamian Rum Cake | p. 68 |
Coconut and Tropical Fruit Trifle | p. 70 |
Pies, Tarts, and Fruit Desserts | p. 73 |
Banana Butterscotch Cream Pie | p. 75 |
Lime-Marshmallow Pie | p. 77 |
Butternut Squash Pie | p. 79 |
Mixed Berry Pie | p. 80 |
Concord Grape Pie | p. 82 |
Peanut, Butter, and Jelly Linzertorte | p. 83 |
Apple Tart with Whole Wheat Puff Pastry and Maple-Walnut Sauce | p. 84 |
Apple-Quince Tarte Tatin | p. 86 |
Apple-Frangipane Galette | p. 89 |
Apple-Red Wine Tart | p. 90 |
Pear Tart with Brown Butter, Rum, and Pecans | p. 91 |
Brazil Nut, Date, and Fresh Ginger Tart | p. 92 |
Easy Marmalade Tart | p. 93 |
Freestyle Lemon Tartlets with White Chocolate Sauce | p. 94 |
Fresh Fig and Raspberry Tart with Honey | p. 96 |
Apricot-Marzipan Tart | p. 98 |
Cherry-Almond Cobbler | p. 99 |
Apple-Pear Crisp with Grappa-Soaked Raisins and Polenta Topping | p. 101 |
Peach-Amaretti Crisp | p. 102 |
Pineapple, Rhubarb, and Raspberry Cobbler | p. 103 |
Nectarine-Berry Cobbler with Fluffy Biscuits | p. 104 |
Baked Apples with Ginger, Dates, and Walnuts | p. 106 |
Very Spicy Baked Pears with Caramel | p. 107 |
Blackberry-Brown Butter Financiers | p. 108 |
Peaches in Red Wine | p. 109 |
Pavlova | p. 110 |
Summer Pudding | p. 111 |
Tropical Fruit Soup with Coconut Sherbet and Meringue | p. 112 |
Champagne Gelée with Kumquats, Grapefruits, and Blood Oranges | p. 114 |
Custards, Soufflés, and Puddings | p. 117 |
Coffee-Caramel Custards | p. 119 |
Chocolate Pots de Crème | p. 120 |
Bittersweet Chocolate Mousse with Pear and Fig Chutney | p. 122 |
Chocolate Ganache Custard Tart | p. 123 |
Orange-Cardamom Flan | p. 124 |
Butterscotch Flan | p. 126 |
Lemon-Ginger Crème Brûlée | p. 128 |
Black Currant Tea Crème Brûlée | p. 129 |
Super-Lemony Soufflés | p. 130 |
Apricot Soufflés | p. 131 |
Chocolate-Caramel Soufflés | p. 132 |
Banana Soufflés | p. 134 |
Buttermilk Panna Cotta with Blueberry Compote | p. 135 |
Orange-Almond Bread Pudding | p. 136 |
Creamy Rice Pudding | p. 138 |
Coconut Tapioca Pudding | p. 139 |
Frozen Desserts | p. 141 |
Vanilla Ice Cream | p. 143 |
Caramel Ice Cream | p. 144 |
Chocolate Gelato | p. 146 |
No-Machine Chocolate-Banana Ice Cream | p. 147 |
Mexican Chocolate Ice Cream | p. 148 |
White Chocolate-Ginger Ice Cream with Chocolate Covered Peanuts | p. 149 |
Butterscotch-Pecan Ice Cream | p. 150 |
Toasted Coconut Sherbet | p. 152 |
Chocolate-Coconut Sherbet | p. 153 |
Fresh Mint Sherbet with Figs Roasted in Chartreuse and Honey | p. 154 |
Wine Grape Sorbet | p. 156 |
Blood Orange Sorbet Surprise | p. 157 |
Sangria Sorbet | p. 158 |
Chocolate-Tangerine Sorbet | p. 158 |
Passion Fruit-Tangerine Sorbet | p. 159 |
Meyer Lemon Sorbet | p. 160 |
Margarita Sorbet with Salted Peanut Crisps | p. 161 |
Pink Grapefruit-Champagne Sorbet Cocktail | p. 162 |
Watermelon-Sake Sorbet | p. 164 |
Simple Cherry Sorbet | p. 165 |
Strawberry-Mango Sorbet | p. 166 |
Blackberry Sorbet | p. 167 |
Red Wine-Raspberry Sorbet | p. 168 |
White Nectarine Sorbet with Blackberries in Five-Spice Cookie Cups | p. 170 |
Anise-Orange Ice Cream Profiteroles with Chocolate Sauce | p. 172 |
Berries Romanoff with Frozen Sour Cream | p. 173 |
Tangy Lemon Frozen Yogurt | p. 174 |
Blanco y Negro | p. 176 |
Frozen Nougat | p. 177 |
Frozen Caramel Mousse with Sherry-Glazed Pears, Chocolate, and Salted Almonds | p. 178 |
Frozen Sabayon with Blood Orange Soup | p. 180 |
Kiwifruit, Pineapple, and Toasted Coconut Baked Alaska | p. 182 |
Cookies and Candies | p. 185 |
Chocolate Chocolate-Chip Cookies | p. 187 |
Chocolate Chip Cookies | p. 188 |
Chocolate Crack Cookies | p. 190 |
Flo's Chocolate Snaps | p. 191 |
Black and White Cookies | p. 192 |
Peanut Butter Cookies | p. 194 |
Cheesecake Brownies | p. 195 |
Robert's Absolute Best Brownies | p. 196 |
Brown Sugar-Pecan Shortbread | p. 198 |
Gingersnaps | p. 199 |
Nonfat Gingersnaps | p. 200 |
Zimtsterne | p. 202 |
Cranzac Cookies | p. 203 |
Orange-Poppy Seed Sandwich Cookies | p. 204 |
Rosemary Cookies with Tomato Jam | p. 205 |
Chocolate-Dipped Coconut Macaroons | p. 206 |
Green Tea Financiers | p. 208 |
Mexican Wedding Cookies | p. 210 |
Croquants | p. 211 |
Sesame-Orange Almond Tuiles | p. 212 |
Pecan-Butterscotch Tuiles | p. 214 |
Amaretti | p. 215 |
Almond and Chocolate Chunk Biscotti | p. 216 |
Peppery Chocolate-Cherry Biscotti | p. 218 |
Lemon Quaresimali Cookies | p. 219 |
Chocolate-Port Truffles | p. 220 |
Almond Ding | p. 222 |
Pistachio, Almond, and Dried Cherry Bark | p. 223 |
Spiced Candied Pecans | p. 224 |
Quince Paste | p. 225 |
Basics, Sauces, and Preserves | p. 227 |
Prebaked Tart Shell | p. 229 |
Pie Dough | p. 230 |
Galette Dough | p. 231 |
Pâte à Choux Puffs | p. 232 |
Sponge Cake | p. 233 |
Frangipane | p. 234 |
Pastry Cream | p. 236 |
Crème Anglaise | p. 237 |
Champagne Sabayon | p. 238 |
Whipped Cream | p. 239 |
Cognac Caramel Sauce | p. 240 |
Rich Caramel Sauce | p. 241 |
Orange Caramel Sauce | p. 242 |
Tangerine Butterscotch Sauce | p. 242 |
Bittersweet Chocolate Sauce | p. 243 |
Rich Chocolate Sauce | p. 244 |
White Chocolate Sauce | p. 244 |
Blueberry Compote | p. 245 |
Raspberry Sauce | p. 246 |
Mango Sauce | p. 246 |
Strawberry Sauce | p. 248 |
Blackberry Sauce | p. 248 |
Apricot Sauce | p. 249 |
Orange-Rhubarb Sauce | p. 249 |
Candied Cherries | p. 250 |
Candied Ginger | p. 252 |
Soft-Candied Citrus Peel | p. 253 |
Candied Orange Peel | p. 254 |
Pineapple-Ginger Marmalade | p. 256 |
Seville Orange Marmalade | p. 257 |
Plum-Strawberry Jam | p. 258 |
Fig Jam | p. 259 |
Quince Marmalade | p. 260 |
Tomato Jam | p. 261 |
Vin d'Orange | p. 262 |
Nocino | p. 263 |
Appendix | p. 265 |
Acknowledgments | p. 269 |
Resources | p. 270 |
Index | p. 272 |