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by David Lebovitz
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Cooking Methods
  • Author:
    David Lebovitz
  • ISBN:
    1607743655
  • ISBN13:
    978-1607743651
  • Genre:
  • Publisher:
    Ten Speed Press; Updated edition (September 18, 2012)
  • Pages:
    304 pages
  • Subcategory:
    Cooking Methods
  • Language:
  • FB2 format
    1196 kb
  • ePUB format
    1724 kb
  • DJVU format
    1617 kb
  • Rating:
    4.6
  • Votes:
    415
  • Formats:
    doc docx lit mobi


Pastry chef David Lebovitz is known for creating desserts with bold and high-impact flavor, not fussy. Has some yummy recipes for the dessert lover. Intermediate level of cooking.

Pastry chef David Lebovitz is known for creating desserts with bold and high-impact flavor, not fussy. The book had some grease spots and surface dirt but otherwise okay.

Ready for Dessert Video. My iPhone Application. In my book, Ripe for Dessert, where that recipe first appears, it’s correct and says to just let the chocolate mixture rest until it’s room temperature. Ready for Dessert Photos on Flickr. We could all use a little bit more Lebovitz! Carla. January 30, 2011 6:36pm. But those gremlins that didn’t say to let the chocolate frosting for the cake come to room temperature (perhaps there’s a room temperature conspiracy?) also didn’t say just to let the mousse base sit until room temperature, and it doesn’t need to be chilled.

Ready for Dessert book. 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 Pastry chef David Lebovitz is known for creating desserts with bold and high-impact flavor, not fussy, complicated presentations.

Ready for Dessert is a collection of David’s best recipes to date, pulled from his days as Chez Panisse pastry chef and current resident American . Published by Ten Speed Press.

Ready for Dessert is a collection of David’s best recipes to date, pulled from his days as Chez Panisse pastry chef and current resident American blogging the sweet life in Paris.

Pastry chef David Lebovitz is known for creating desserts with bold and high-impact flavor, not fussy, complicated . 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.

Pastry chef David Lebovitz is known for creating desserts with bold and high-impact flavor, not fussy, complicated presentations. 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.

David's new book, Ready for Dessert: My Best Recipes is his best ye. .Now, I know that we'll have this book in our house for decades, until the spine falls apart and we have to put it together with duct tape.

Автор: Lebovitz David Название: Ready for Dessert: My Best Recipes Издательство: Random House (USA) .

An elegantly-composed collection of classics and contemporary riffs, former Chez Panisse pastry chef David Lebovitzs (The Perfect Scoop) latest effort hits the sweet spot. Cant-miss combinations like 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. In Ready for Dessert, elegant finales such as G?teau Victoire, Black Currant Tea Cr?me Br?l?e, 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 ?

Pastry chef David Lebovitz is known for creating desserts with bold and high-impact flavor, not fussy, complicated presentations. How-to cake book by Rose Levy Beranbauma Over 200 recipes, 350 drawings of techniques and equipments and 32 pages of finished cakes in full color. Crafty Mom. Desserts and More Yummy Treats. What others are saying. Al Bohsali: Middle Eastern Pastries. Easy-to-follow recipes for pancakes, cake, genoise (delicate buttery sponge cake), lady-fingers, fruitcake, vegetable cakes, angel food cakes and more. All kinds of frosting.

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.

Moogugore
Lebovitz' recipes and descriptions are always excellent. Some purists seem to dislike the simplicity and thoughtfulness of his writing and/or recipes but, of course, that type of writing and testing and thoughtfulness are the most difficult to accomplish for a writer. He pulls it off all the time.
lolike
Unaware of Lebovitz till obtaining this cookbook, I was stunned by its diversity and creativity. It is right up my dessert alley, having a nice selection of what I like to make, with lots of tarts, pies, sorbets, crisps and cobblers, many of them fruit laden. The author describes this as the best of his repoitoire and then some additions and corrections.

I have had time to experience three of a mounting list of the "have to try" category: Pear Tart with Brown Butter, Rum and Pecans; Red Wine-Raspberry Sorbet and Banana Butterscotch Cream Pie (which uniquely has an unbelievably good toffee smoothness and taste with its chocholate-cookie crust. These were not that difficult to pull off and had amazing success and raving compliments from guest diners. That makes about 167 more recipes to try!

It comes with excellent sections on ingredients and equipment, along with tips and alternatives on many recipes, all with Ten Speed's 'par-for-the-course' nice large format and exquisite color photos of most of the dishes.

Sure to become one of my go-to's for great dessert!
Punind
The recipes in this book are fantastic, and there isn't one that would be too difficult make. I wish we had some of the fruits here that are used in the book like persimmon and fresh figs. Ahh well. There are plenty of delicious bakes to be had here!
Runemane
I am amazed by the amount of information on ingredients and techniques included in this book! I filed this book in my "Reference" section as well as my "Dessert" section. The recipes look delicious. I have already marked several to make ASAP. I would certainly recommend others to buy this unusual book.
Chilldweller
Comprehensive - great sauce recipes. One of the best Kindle conversions - the links actually work!
Dilkree
This book has great recipes! The recipes are approachable and well explained. It is a reminder that good baking/desserts do not necessarily need to be overly complicated and involve millions of different ingredients. I enjoyed the descriptions of each recipe and the affable tone in which information/instruction is provided.
Anarahuginn
I just love David's cookbooks. He does so much testing that the recipes work every time. That cannot be said for many recent cookbooks. I can never find his books at book sales because no one gets rid of them...good sign!
I had originally checked this book out of the library and was writing down all of the recipes that I want to make and it turned out that I wanted to make everything in the book. I have not been disappointed. Absolutely love David Lebovitz's recipes, his blog and all of this books!