A newly enhanced edition of the bestselling collection by professional cook and baker, David Lebovitz, Ready for Dessert delights the eye and charms the palate with stunning new photography and mouthwatering recipes. A connoisseur of perfectly pitched desserts and irreverent humor, Lebovitz's completely revised Ready for Dessert has become a compendium of his favorite, best and most requested recipes. Refining instructions, updating techniques, and sharing new insights drawn from years of baking in Paris, he serves up a tantalizing array of nearly 175 cakes, pies, tarts, crisps, cobblers, cookies, candies, ice creams, pastries, custards, soufflés, and puddings, not to mention dessert sauces, fruit preserves, and homemade liqueurs.
Effusing a pared-down sophistication and focus on fresh, pure flavors with seasonal ingredients, David's desserts range from simple to showy, light to rich, and classic to edgy. Drawing from his days in pastry at the famed Chez Panisse, exquisite signature creations like Nectarine-Raspberry Upside-Down Gingerbread Cake, Apple-Quince Tarte Tatin, Lemon-Ginger Crème Brûlée, and Buckwheat Chocolate Chip Cookies, are balanced by more subtle flavors including Butterscotch-Pecan Ice Cream, Maple Tartlets, and a universally adored Salted Butter Caramel Sauce that is sure to improve just about anything.
With artful photography shot on location in Paris by award-winning food photographer Ed Anderson, Ready for Dessert offers showstopping treats that bakers at any (or no!) skill level can approach with ease. This new volume is packed with desserts that reward attention without demanding perfection. Lebovitz's trademark humor shines through on page after page, with smart serving suggestions, storage advice, flavor variations, and tips that help ensure great results time after time.
Hardcover. 320 pages. 8.25" x 10.25".
