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.