Ready for Dessert: My Best Recipes
Where to buy Ready for Dessert: My Best Recipes books online?
- ISBN13: 9781580081382
- Condition: NEW
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description
Pastry chef David Lebovitz is known for making desserts with bold and high-impact flavor, not fussy, intricate 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 simple 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 gorgeous 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 pleased to have this collection of sweet indulgences on your kitchen shelf—and your guests will be overjoyed, too.
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I like cook books and I like to bake and have been baking for close to 50 years! This is a nice cook book of desserts. I was a bit disappointed that there are not many photos.
When baking I like/need to be able to have an thought of what the dish is suppose to look like,not just for appearance but many times a photo can give one a clue as to what may have gone incorrect, or how to do something . The recipes were nice. Not what I would call a huge variety. Many were very much what one would find in a regular cookbook. Overall it is a nice cookbook. I do not reflect I would spend the money ( $35.00 for hardcover)to buy it though.
I took it to work to get the opinion of some coworkers that do alot of baking. The consenses was it is a nice book but nothing spectacular.
The section in the front describing various ingriedients, and instruction for various applications was helpful and appealing. Ditto for the resources page.
Reader’s Rating: 3 / 5
When it tastes excellent, it is excellent. To paraphrase Duke Ellington. And from this perspective this is indeed a excellent book. Yet, I have to side with some of my fellow reviewers when it comes to the presentation in this volume. All pictures are poor quality black and white.
Reader’s Rating: 4 / 5
This is your average wanna be Martha Stewart dessert book. The recipes range from gingersnap cookies to things like persimmon cake with cream cheese icing or apple-red wine tart. I admit, I am a fan of Martha’s books, but there’s a reason why. Nothing comes out of Martha’s business that isn’t astounding. I can read her cookbooks and drool. (and there’s pictures for every recipe).
This cookbook – the layout, while clean is just the same as every additional dessert book out there, in comparison Sherry Yard’s tales for her recipes in “Dessert by the Yard” were half the fun of that book, Lebovitz just didn’t capture that `fun-ness’.
The pictures are large and pleasing and I admit I eat with my eyes first and taste buds second. To me a really excellent cookbook has a picture for every recipe or close to every recipe. Lebovitz has about one picture for every five recipes.
Also, he likes to use alcohol in reasonably a few of his desserts, and while that’s not a terrible thing, I never cared for the taste of alcohol in dessert and a few of them don’t sound appetizing when you see what’s in it (watermelon-sake sorbet is one) so that leaves a excellent share of them out of what I would make. If you do like alcohol in them, there are many eyecatching ones such as pink grapefruit-champagne sorbet cocktail.
He does have some excellent recipes that are different and classic at the same time. Nectarine and raspberry upside down gingerbread cake, very excellent. A different take but at the same time tasty, add some vanilla ice cream and delight in.
Overall, I give it three stars. A picture for every recipe would have agreed it another star. But for me I’ll stick with Martha or if I want to go really hard, Sherry Yard. This will most likely sit on the shelf and be taken out once in a while to glance through for a change of pace.
Reader’s Rating: 3 / 5
If you like desserts and you want to make your mouth water, this is a excellent book for you. I like to bake desserts and there are many in here that just call out to me. Besides recipes, David Lebovitz, gives excellent information about baking techniques, baking pans, sweeteners, chocolates, etc.
Some of the recipes that I want to try first are the Fresh Ginger Cake, Baked Apples with Ginger, Dates and Walnuts, Creamy Rice Pudding (I am a rice pudding lover and this recipe looks fantastic!). There is a whole section on frozen desserts and I am drawn to the Toasted Coconut Sherbert, and the Meyer Lemon Sorbet. Under the Cookies and Candies section of the book, I like the Cheesecake Brownies and the Gingersnaps.
To be honest, there are dozens of appealing recipes in this book and I plot to get to baking some this weekend.
Reader’s Rating: 5 / 5
Mr. Lebovitz has made the theme of decadent desserts accessible to bakers like me! I like to make dessert and don’t regularly do it because of limitations of my skill set in baking, and the fact I despise intricate recipes. Who has the time for THAT? I would do it more regularly (rather than only on special occassions)if I could manage it with my usual too busy schedule. One thing I dislike about most dessert recipes is having to shop for “arcane” ingredients I don’t stock in my pantry. This book is fabulous in that it doesn’t require exotic ingredients for most of the recipes. In fact, I plot on whipping up a few dishes this week because I have everything I need! Now there are a few recipes that DO require things I don’t have, so that’s not the case with every recipe…but the majority are very accessible for a spur-of-the-moment treat. The additional annoyance I have is needing to have exotic bakeware. My bakeware is pretty limited, so I appreciate not having to shop for a special pan for one cake. That isn’t an issue here at all.
These recipes are sophisticated…”down home” is NOT the feeling here at all, yet the leader does NOT come off as “a snotty chef” in the least! I like the tips (who knew that baking powder expires after 6 months! He gives a way to test if it’s still active or not)… very handy tips I can definately use, not only with building desserts. I learned something valuable that I can apply to all of my cooking. Unlike additional cookbooks this book is appealing to read and bone up on your skills. Friendly and entertaining anecdotal tales accompany each recipe ~ this is my favorite part. Mr. Lebovitz writes with alot of humor about the lessons he has learned in his career as a chef.Each small “tale” has something to do with the recipe. Charming!
The book itself is gorgeous, a work of art. It has a very modern “hip” feeling, something you can proudly give as a gift to a name who who adores baking. Not exactly a book grandma would feel comfortable with (Betty Crocker it ISN’T!) but definately a classy, elegant presentation. I pray I don’t stain these gorgeous pages as I’m apt to do! I like this book and will use it regularly.
Reader’s Rating: 5 / 5