Ready for Dessert: My Best Recipes

by David Lebovitz

ISBN-10: 158008138X
ISBN-13: 9781580081382
Region: USA
Publisher: Ten Speed Press
Publication Date: April, 2010
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Recipe Index

Recipesort icon Page Rating
Almond and Chocolate Chunk Biscotti 216
0
Almond Ding 222
0
Amaretti 215
0
Anise-Orange Ice Cream Profiteroles with Chocolate Sauce 172
0
Apple Frangipane Galette 89
0
Apple Tart with Whole Wheat Puff Pastry and Maple-Walnut Sauce 84
0
Apple-Pear Crisp with Grappa-Soaked Raisins and Polenta Topping 101
0
Apple-Quince Tarte Tatin 86
0
Apple-Red Wine Tart 90
0
Apricot Sauce 249
0
Apricot Soufflés 131
0
Apricot-Marzipan Tart 98
0
Bahamian Rum Cake 68
0
Baked Apples with Ginger, Dates, and Walnuts 106
0
Banana Butterscotch Cream Pie 75
0
Banana Cake with Mocha Frosting and Salted Candied Peanuts 62
0
Banana Soufflés 134
0
Berries Romanoff with Frozen Sour Cream 173
0
Bittersweet Chocolate Mousse with Pear and Fig Chutney 122
0
Bittersweet Chocolate Sauce 243
0
Black and White Cookies 192
0
Black Currant Tea Crème Brûlée 129
0
Blackberry Sauce 248
0
Blackberry Sorbet 167
0
Blackberry-Brown Butter Financiers 108
0
Blanco y Negro 176
0
Blood Orange Sorbet Surprise 157
0
Blueberry Compote 245
0
Brazil Nut, Date, and Fresh Ginger Tart 92
0
Brown Sugar-Pecan Shortbread 198
0
Buckwheat Cake with Cider-Poached Apples 44
0
Buttermilk Panna Cotta with Blueberry Compote 135
0
Butternut Squash Pie 79
0
Butterscotch Flan 126
0
Butterscotch-Pecan Ice Cream 150
0
Candied Cherries 250
0
Candied Ginger 252
0
Candied Orange Peel 254
0
Caramel Ice Cream 144
0
Champagne Gelée with Kumquats, Grapefruits, and Blood Oranges 114
0
Champagne Sabayon 238
0
Cheesecake Brownies 195
0
Cherry Gâteau Basque 48
0
Cherry-Almond Cobbler 99
0
Chocolate Chip Cookies 188
0
Chocolate Chocolate-Chip Cookies 187
0
Chocolate Crack Cookies 190
0
Chocolate Ganache Custard Tart 123
0
Chocolate Gelato 146
0
Chocolate Orbit Cake 26
0
Chocolate Pavé 25
4
Chocolate Pots de Crème 120
0
Chocolate-Caramel Soufflés 132
0
Chocolate-Cherry Fruitcake 33
0
Chocolate-Coconut Sherbet 153
0
Chocolate-Dipped Coconut Macaroons 206
0
Chocolate-Port Truffles 220
0
Chocolate-Tangerine Sorbet 158
0
Coconut and Tropical Fruit Trifle 70
0
Coconut Layer Cake 59
0
Coconut Tapioca Pudding 139
0
Coffee-Caramel Custards 119
0
Cognac Caramel Sauce 240
0
Concord Grape Pie 82
0
Cranzac Cookies 203
0
Creamy Rice Pudding 138
0
Crème Anglaise 237
0
Croquants 211
0
Date-Nut Torte 56
0
Easy Marmalade Tart 93
0
Fig Jam 259
0
Flo\'s Chocolate Snaps 191
0
Frangipane 234
0
Freestyle Lemon Tartlets with White Chocolate Sauce 94
0
Fresh Fig and Raspberry Tart with Honey 96
0
Fresh Ginger Cake 42
0
Fresh Mint Sherbet with Figs Roasted in Chartreuse and Honey 154
0
Frozen Caramel Mousse with Sherry-Glazed Pears, Chocolate and Salted Almonds 178
0
Frozen Nougat 177
0
Frozen Sabayon with Blood Orange Soup 180
0
Galette Dough 231
0
Gâteau Victoire 32
0
Gingersnaps 199
0
Green Tea Financiers 208
0
Guinness-Gingerbread Cupcakes 36
0
Irish Coffee Cupcakes 38
0
Kiwifruit, Pineapple, and Toasted Coconut Baked Alaska 182
0
Kumquat Sticky Toffee Puddings 51
0
Lemon Quaresimali Cookies 219
0
Lemon Semifreddo 65
0
Lemon-Ginger Crème Brûlée 128
0
Lime-Marshmallow Pie 77
0
Mango Sauce 246
0
Maple-Walnut Pear Cake 35
0
Margarita Sorbet with Salted Peanut Crisps 161
0
Marjolaine 28
0
Mexican Chocolate Ice Cream 148
0
Mexican Wedding Cookies 210
0
Meyer Lemon Sorbet 160
0
Mixed Berry Pie 80
0
Nectarine-Berry Cobbler with Fluffy Biscuits 104
0
Nectarine-Raspberry Upside-Down Gingerbread 41
0
No-Machine Chocolate-Banana Ice Cream 147
0
Nocino 263
0
Nonfat Gingersnaps 200
0
Orange Caramel Sauce 242
0
Orange-Almond Bread Pudding 136
0
Orange-Cardamom Flan 124
0
Orange-Poppy Seed Sandwich Cookies 204
0
Orange-Rhubarb Sauce 249
0
Passion Fruit Pound Cake 61
0
Passion Fruit-Tangerine Sorbet 159
0
Pastry Cream 236
0
Pâte à Choux Puffs 232
0
Pavlova 110
0
Peach-Amaretti Crisp 102
0
Peach-Mascarpone Semifreddo 67
0
Peaches in Red Wine 109
0
Peanut Butter Cookies 194
0
Peanut, Butter, and Jelly Linzertorte 83
0
Pear Tart with Brown Butter, Rum, and Pecans 91
0
Pecan-Butterscotch Tuiles 214
0
Peppery Chocolate-Cherry Biscotti 218
0
Persimmon Cake with Cream Cheese Icing 39
0
Pie Dough 230
0
Pineapple, Rhubarb, and Raspberry Cobbler 103
0
Pineapple-Ginger Marmalade 256
0
Pink Grapefruit-Champagne Sorbet Cocktail 162
0
Pistachio, Almond, and Dried Cherry Bark 223
0
Pistachio-Cardamom Cake 57
0
Plum-Blueberry Upside-Down Cake 40
0
Plum-Strawberry Jam 258
0
Polenta Cake with Olive Oil and Rosemary 58
0
Prebaked Tart Shell 229
0
Pumpkin Cheesecake with Pecan Crust and Whiskey-Caramel Topping 53
0
Quince Marmalade 260
0
Quince Paste 225
0
Racines Cake 30
0
Raspberry Sauce 246
0
Red Wine-Raspberry Sorbet 168
0
Rich Caramel Sauce 241
0
Rich Chocolate Sauce 244
0
Ricotta Cheesecake with Orange and Aniseed 55
0
Robert\'s Absolute Best Brownies 196
0
Rosemary Cookies with Tomato Jam 205
0
Sangria Sorbet 158
0
Sesame-Orange Almond Tuiles 212
0
Seville Orange Marmalade 257
0
Simple Cherry Sorbet 165
0
Soft-Candied Citrus Peel 253
0
Spiced Candied Pecans 224
0
Spiced Plum Streusel Cake with Toffee Glaze 46
0
Sponge Cake 233
0
Strawberry Sauce 248
0
Strawberry-Mango Sorbet 166
0
Summer Pudding 111
0
Super-Lemony Soufflés 130
0
Tangerine Butterscotch Sauce 242
0
Tangy Lemon Frozen Yogurt 174
0
Toasted Coconut Sherbet 152
0
Tomato Jam 261
0
Tropical Fruit Soup with Coconut Sherbet and Meringue 112
0
Vanilla Ice Cream 143
0
Very Spicy Baked Pears with Caramel 107
0
Vin d’Orange 262
0
Watermelon-Sake Sorbet 164
0
Whipped Cream 239
0
White Chocolate Sauce 244
0
White Chocolate-Ginger Ice Cream with Chocolate Covered Peanuts 149
0
White Nectarine Sorbet with Blackberries in Five-Spice Cookie Cups 170
0
White Nectarine Sorbet with Blackberries in Five-Spice Cookie Cups 170
0
Wine Grape Sorbet 156
0
Zimtsterne 202
0

Publishers Information

About Ready for Dessert: My Best Recipes

Publisher Web Link: http://www.randomhouse.com/crown/tenspeed/

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. (http://www.randomhouse.com/)

 

Author Information

About David Lebovitz

Author Web Link: http://www.davidlebovitz.com/

I spent nearly thirteen years at Chez Panisse in Berkeley, California, a popular restaurant owned by Alice Waters. I worked in the pastry department with executive pastry chef Lindsey Shere, creating desserts and baking as fast as my fingers would carry me.

Although it’s become cliché to say that we created menus that were regionally-based, using local, sustainable, and fresh ingredients, we really did it. (I swear, if I hear one more chef say they do “seasonally fresh foods”, but presents me with a menu with blackberries and peaches on it in December, I’m gonna scream.) Chez Panisse pioneered a wave of change across America; we foraged foods from local producers, encouraged farmers to grow heirloom fruits and vegetables, and supported sustainable businesses.

I was also the pastry chef at several San Francisco restaurants and was named one of the “Top Five Pastry Chefs in the Bay Area” by the San Francisco Chronicle. I like to joke that there was only five of us around, but it was nice to be honored in a city known for such exceptional cooking.

In addition to local accolades, I got critical acclaim in such publications as Bon Appétit, Chocolatier, Cooking Light, Fine Cooking, Food+Wine, Gourmet, Condé Nast Traveler, Cook’s Illustrated, The Los Angeles Times, Newsweek, The New York Times, People, Saveur, Sunset, and USA Today. Yes, that was me in People magazine, with Paula Abdul on the cover.

I did some national television programs such as Gourmet magazine’s Diary of a Foodie on PBS, the Discovery Channel, NBC’s Today Show, and Bizarre Foods with Andrew Zimmern on the Travel Channel.

My culinary education is mostly hands-on, but I did attend Callebaut College in Belgium and Ecole du Grand Chocolat Valrhona in Tain l’Hermitage because I love chocolate so much, and took advanced courses in baking and the art of confectionery at the renowned Ecole Lenôtre in Paris. Because we bakers like to share, I lead culinary tours of Paris, which focus on chocolate, ice cream, breads, and the pastries of France.

In 1999, after I left the crazy restaurant business, I wrote Room For Dessert, which was honored as a finalist for an IACP/KitchenAid Cookbook Award. The New York Times called Room For Dessert “brilliantly appealing (with) recipes so good it becomes clear what a master baker he is” and the San Francisco Examiner hailed Room For Dessert as an “instant classic”.

Ha! And they said I’d never amount to much…

My second book, Ripe For Dessert, is filled with classic and contemporary desserts with fruit. Because of changes in the publishing industry, both of these books are now out of print, never to be seen again, and are considered rare and desirable.

Thankfully, I have about 14 and 18 copies of each book left, respectively, which I’m saving to fund my retirement. But the good news is…

…my book, Ready for Dessert (Ten Speed), features my all-time favorite recipes from both of those books. I completely updated the recipes that I picked out, added a bunch more recipes that I couldn’t resist sharing, included metric measurements, and has sixty all-new photographs. And it’s a pretty stunning book, if I do say so myself.

For those highly-intelligent people who are as into chocolate as I am, The Great Book of Chocolate (Ten Speed), is the ultimate guide to the new and exciting world of chocolate. The Great Book of Chocolate was cited as one of the top books of the year by The New York Times and Food+Wine magazine.

The Perfect Scoop (Ten Speed) is the best-selling guide to ice cream and frozen desserts, and contains hundred of recipes for ice creams, sorbets, and granitas… plus all the deliciously gooey, nutty, and chocolaty things that get mixed inside and drizzled over the top. I love ice cream; from stirring up a egg-rich custard, to licking the ice cream fresh off the dasher of the machine, and folks around the globe have been enjoying this book as well. I mean, it’s ice cream, folks. Who doesn’t like ice cream?

I also penned, The Sweet Life in Paris (Broadway), a food-based memoir of my first fun-filled years in Paris, packed with humorous and delicious stories about the city, with French-inspired recipes that are both sweet and savory. Unlike books by authors who lived on the Left Bank and spent their days strolling along the Saint-Germain, this is filled with stories about the real-life challenges I faced, like finding a new battery for my cordless telephone, trying to figure out how on earth a bank could not have any change, and working at a fish market, hauling slippery specimens from the deep and actually touching squid…if you can believe it.

No, I didn’t renovate a house in the countryside nor did I fall in love with a café waiter. But I actually still live here, and am here for the long haul. So if you want to know the answers to the three questions that no one is allowed to ask me (#1, Why did you move to Paris? #2, How long do you plan to live in Paris? and #3, How often do you get back to the states?), read the book.

(Well, except for #3, because I never understand who cares how often I get back.)

The Sweet Life in Paris is currently a finalist in the Best Literary Writing category for a 2010 Cuisinart/International Association of Culinary Professionals award.

I’ve been living in Paris since around 2002. Or maybe it was 2003. I started my website in 1999, which featured frequently updated stories and recipes. In 2005, I added blogging software, which made writing and updating it a lot easier, so it could officially be called a “blog”. I never realized how many people would start reading it, and continue to follow me, but folks keep coming back for more and more.

You can also find me on Flickr, Facebook and Twitter. (http://www.davidlebovitz.com/)

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