Ready for Dessert: My Best Recipes
by David Lebovitz
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Book Summary Information
Author: David LebovitzEdition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2010-04-06
ISBN: 158008138X
Number of pages: 288
Publisher: Ten Speed Press
Book Reviews of Ready for Dessert: My Best Recipes
Book Review: Wonderful Collection of Inventive Recipes with Creative Flavor Combinations
Summary: 5 Stars
Customer review from the Amazon Vine™ Program (What's this?)
First, it is important to point out that if you own Room For Dessert : 110 Recipes for Cakes, Custards, Souffles, Tarts, Pies, Cobblers, Sorbets, Sherbets, Ice Creams, Cookies, Candies, and Cordials (1999) and/or Ripe for Dessert: 100 Outstanding Desserts with Fruit--Inside, Outside, Alongside (2003), many of these recipes will look familiar. Since both of those books are now out of print, the author revised his favorite recipes from them and added "a dozen" new ones for Ready for Dessert: My Best Recipes.
The book begins with an overview of ingredients, all of which either I already have or can easily obtain in any local supermarket with the sole exception of agave nectar. Next is an overview of equipment which is again likely to be found in the kitchen of an average family. The only item I don't have is a food mill (and I live in a one bedroom apartment that does not have a lot of storage space for little-used cake pans or other extraneous items). You may notice the recipes for financiers but the recipe has been adapted for standard muffin tins so don't worry if you (like me) don't have financier molds.
I have nearly 400 cookbooks, about half of which are for dessert, and was still pleased to see so many new flavor combinations and otherwise inventive recipes in Ready for Dessert: My Best Recipes. Examples of new-to-me recipes include Nectarine-Raspberry Upside-Down Gingerbread, Pistachio-Cardamom Cake, Lime-Marshmallow Pie, Chocolatr-Caramel Souffles, and Sangria Sorbet. The only chapter that had a lot of what I consider to be fairly standard recipes is Cookies and Candies but even that had several creative recipes such as Peppery Chocolate-Cherry Biscotti and Green Tea Financiers. I was pleased to see so many tempting sauces that can be used with desserts featured in the book or even your favorite store-bought icecream.
The author includes helpful tips throughout the book about where to find ingredients (like cocoa nibs), which steps in a recipe can be done in advance, and how to get the best results from fruit (such as choosing apple varieties).
Each recipe includes serving and storage advice. The author also includes variations for many recipes. Examples include using apple cider in place of Guinness in the Guinness-Gingerbread Cupcakes (to make them more kid-friendly), and using unsweetened applesauce or banana puree if persimmons are not in season (for the Persimmon Cake with Cream Cheese Frosting).
The Cake chapter includes recipes for:
* Chocolate Pave
* Chocolate Orbit Cake
* Marjolaine
* Racines Cake
* Gateau Victoire
* Chocolate-Cherry Fruitcake
* Maple-Walnut Pear Cake
* Guinness-Gingerbread Cupcakes
* Irish Coffee Cupcakes
* Persimmon Cake with Cream Cheese Icing
* Plum-Blueberry Upside-Down Cake
* Nectarine-Raspberry Upside-Down Gingerbread
* Fresh Ginger Cake
* Buckwheat Cake with Cider-Poached Apples
* Spiced Plum Streusel Cake with Toffee Glaze
* Cherry Gateau Basque
* Kumquat Sticky Toffee Puddings
* Pumpkin Cheesecake with Pecan Crust and Whiskey-Caramel Topping
* Ricotta Cheesecake with Orange and Aniseed
* Date-Nut Torte
* Pistachio-Cardamom Cake
* Polenta Cake with Olive Oil and Rosemary
* Coconut Layer Cake
* Passion Fruit Pound Cake
* Banana Cake with Mocha Frosting and Salted Candied Peanuts
* Lemon Semifreddo
* Bahamian Rum Cake
* Coconut and Tropical Fruit Trifle
The Pies, Tarts and Fruit Desserts chapter features recipes for:
* Banana Butterscotch Cream Pie
* Lime-Marshmallow Pie
* Butternut Squash Pie
* Mixed Berry Pie
* Concord Grape Pie
* Peanut, Butter, and Jelly Linzertorte
* Apple Tart with Whole Wheat Puff Pastry and Maple-Walnut Sauce
* Apple-Quince Tarte Tatin
* Apple-Frangipane Galette
* Apple-Red Wine Tart
* Pear Tart with Brown Butter, Rum, and Pecans
* Brazil Nut, Date, and Fresh Ginger Tart
* Easy Marmalade Tart
* Freestyle Lemon Tartlets with White Chocolate Sauce
* Fresh Fig and Raspberry Tart with Honey
* Apricot-Marzipan Tart
* Cherry-Almond Cobbler
* Apple-Pear Crisp with Grappa-Soaked Raisins and Polenta Topping
* Peach-Amaretti Crisp
* Pineapple, Rhubarb, and Raspberry Cobbler
* Nectarine-Berry Cobbler with Fluffy Biscuits
* Baked Apples with Ginger, Dates, and Walnuts
* Very Spicy Baked Pears with Caramel
* Blackberry-Brown Butter Financiers
* Peaches in Red Wine
* Pavlova
* Summer Pudding
* Tropical Fruit Soup with Coconut Sherbet and Meringue
* Champagne Gelee with Kumquats, Grapefruits, and Blood Oranges
The next chapter includes the following recipes for Custards, Souffles, and Puddings:
* Coffee-Caramel Custards
* Chocolate Pots de Crème
* Bittersweet Chocolate Mousse with Pear and Fig Chutney
* Chocolate Ganache Custard Tart
* Orange-Cardamom Flan
* Butterscotch Flan
* Lemon-Ginger Crème Brulee
* Black Currant Tea Crème Brulee
* Super-Lemony Souffles
* Apricot Souffles
* Chocolate-Caramel Souffles
* Banana Souffles
* Buttermilk Panna Cotta with Blueberry Compote
* Orange-Almond Bread Pudding
* Creamy Rice Pudding
* Coconut Tapioca Pudding
The next chapter, Frozen Desserts, includes recipes for:
* Vanilla Ice Cream
* Caramel Ice Cream
* Chocolate Gelato
* No-Machine Chocolate-Banana Ice Cream
* Mexican Chocolate Ice Cream
* White Chocolate-Ginger Ice Cream with Chocolate Covered Peanuts
* Butterscotch-Pecan Ice Cream
* Toasted Coconut Sherbet
* Chocolate-Coconut Sherbet
* Fresh Mint Sherbet with Figs Roasted in Chartreuse and Honey
* Wine Grape Sorbet
* Blood Orange Sorbet Surprise
* Sangria Sorbet
* Chocolate-Tangerine Sorbet
* Passion Fruit-Tangerine Sorbet
* Meyer Lemon Sorbet
* Margarita Sorbet with Salted Peanut Crisps
* Pink Grapefruit-Champagne Sorbet Cocktail
* Watermelon-Sake Sorbet
* Simple Cherry Sorbet
* Strawberry-Mango Sorbet
* Blackberry Sorbet
* Red Wine-Raspberry Sorbet
* White Nectarine Sorbet with Blackberries in Five-Spice Cookie Cups
* Anise-Orange Ice Cream Profiteroles with Chocolate Sauce
* Berries Romanoff with Frozen Sour Cream
* Tangy Lemon Frozen Yogurt
* Blanco y Negro
* Frozen Nougat
* Frozen Caramel Mousse with Sherry-Glazed Pears, Chocolate, and Salted Almonds
* Frozen Sabayon with Blood Orange Soup
* Kiwifruit, Pineapple, and Toasted Coconut Baked Alaska
The next chapter features recipes for Cookies and Candies including:
* Chocolate Chocolate-Chip Cookies
* Chocolate Chip Cookies
* Chocolate Crack Cookies
* Flo's Chocolate Snaps
* Black and White Cookies
* Peanut Butter Cookies
* Cheesecake Brownies
* Robert's Absolute Best Brownies
* Brown Sugar-Pecan Shortbread
* Gingersnaps
* Nonfat Gingersnaps
* Zimtsterne
* Cranzac Cookies
* Orange-Poppy Seed Sandwich Cookies
* Rosemary Cookies with Tomato Jam
* Chocolate-Dipped Coconut Macaroons
* Green Tea Financiers
* Mexican Wedding Cookies
* Croquants
* Sesame-Orange Almond Tuiles
* Pecan-Butterscotch Tuiles
* Amaretti
* Almond and Chocolate Chunk Biscotti
* Peppery Chocolate-Cherry Biscotti
* Lemon Quaresimali Cookies
* Chocolate-Port Truffles
* Almond Ding
* Pistachio, Almond, and Dried Cherry Bark
* Spiced Candied Pecans
* Quince Paste
The final chapter includes recipes for Basics, Sauces, and Preserves including:
* Prebaked Tart Shell
* Pie Dough
* Galette Dough
* Pate a Choux Puffs
* Sponge Cake
* Frangipane
* Pastry Cream
* Crème Anglaise
* Champagne Sabayon
* Whipped Cream
* Cognac Caramel Sauce
* Rich Caramel Sauce
* Orange Caramel Sauce
* Tangerine Butterscotch Sauce
* Bittersweet Chocolate Sauce
* Rich Chocolate Sauce
* White Chocolate Sauce
* Blueberry Compote
* Raspberry Sauce
* Mango Sauce
* Strawberry Sauce
* Blackberry Sauce
* Apricot Sauce
* Orange-Rhubarb Sauce
* Candied Cherries
* Candied Ginger
* Soft-Candied Citrus Peel
* Candied Orange Peel
* Pineapple-Ginger Marmalade
* Seville Orange Marmalade
* Plum-Strawberry Jam
* Fig Jam
* Quince Marmalade
* Tomato Jam
* Vin d'Orange
* Nocino
I look forward to trying many of David Lebovitz's creations, and I think my family and co-workers will enjoy partaking in them!
Summary of Ready for Dessert: My Best Recipes
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.
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