Ready for Dessert: My Best Recipes
Search in google:
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. Publishers Weekly Starred Review. An elegantly-composed collection of classics and contemporary riffs, former Chez Panisse pastry chef David Lebovitz's (The Perfect Scoop) latest effort hits the sweet spot. Artfully balancing accessible recipes for novices (the simple four-ingredient Chocolate Orbit Cake, the three-ingredient Peaches in Red Wine and Pistachio, Almond and Dried Cherry Bark) with ambitious-but -worth-it desserts like Banana Cake with Mocha Frosting and Salted Candied Peanuts and White Nectarine Sorbet with Blackberries in Five-Spice Cookie Cups, Lebovitz truly has something for everyone. Can't-miss combinations like Guinness-Gingerbread 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. The inclusion of Coconut Layer Cake, Vanilla Ice Cream, Meyer Lemon Sorbet, Chocolate Chocolate-Chip Cookies, and Gingersnaps (including a fat-free variety) shows that Lebovitz also knows when not to mess with a good thing. Given its breadth, depth, and accessibility, readers with a passion for baking will be hard pressed to find a better guide to desserts this year. Photos. Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Contents Introduction, 1Ingredients, 4Equipment, 15 Cakes, 23 Chocolate Pavé, 25Chocolate Orbit Cake, 26Marjolaine, 28Racines Cake, 30Gâteau Victoire, 32Chocolate-Cherry Fruitcake, 33Maple-Walnut Pear Cake, 35Guinness-Gingerbread Cupcakes, 36Irish Coffee Cupcakes, 38Persimmon Cake with Cream Cheese Icing, 39Plum-Blueberry Upside-Down Cake, 40Nectarine-Raspberry Upside-Down Gingerbread, 41Fresh Ginger Cake, 42Buckwheat Cake with Cider-Poached Apples, 44Spiced Plum Streusel Cake with Toffee Glaze, 46Cherry Gâteau Basque, 48Kumquat Sticky Toffee Puddings, 51Pumpkin Cheesecake with Pecan Crust and Whiskey-Caramel Topping, 53Ricotta Cheesecake with Orange and Aniseed, 55Date-Nut Torte, 56Pistachio-Cardamom Cake, 57Polenta Cake with Olive Oil and Rosemary, 58Coconut Layer Cake, 59Passion Fruit Pound Cake, 61Banana Cake with Mocha Frosting and Salted Candied Peanuts, 62Lemon Semifreddo, 65Peach-Mascarpone Semifreddo, 67Bahamian Rum Cake, 68Coconut and Tropical Fruit Trifle, 70 Pies, Tarts, and Fruit Desserts, 73 Banana Butterscotch Cream Pie, 75Lime-Marshmallow Pie, 77Butternut Squash Pie, 79Mixed Berry Pie, 80Concord Grape Pie, 82Peanut, Butter, and Jelly Linzertorte, 83Apple Tart with Whole Wheat Puff Pastry and Maple-Walnut Sauce, 84Apple-Quince Tarte Tatin, 86Apple-Frangipane Galette, 89Apple–Red Wine Tart, 90Pear Tart with Brown Butter, Rum, and Pecans, 91Brazil Nut, Date, and Fresh Ginger Tart, 92Easy Marmalade Tart, 93Freestyle Lemon Tartlets with White Chocolate Sauce, 94Fresh Fig and Raspberry Tart with Honey, 96Apricot-Marzipan Tart, 98Cherry-Almond Cobbler, 99Apple-Pear Crisp with Grappa-Soaked Raisins and Polenta Topping, 101Peach-Amaretti Crisp, 102Pineapple, Rhubarb, and Raspberry Cobbler, 103Nectarine-Berry Cobbler with Fluffy Biscuits, 104Baked Apples with Ginger, Dates, and Walnuts, 106Very Spicy Baked Pears with Caramel, 107Blackberry–Brown Butter Financiers, 108Peaches in Red Wine, 109Pavlova, 110Summer Pudding, 111Tropical Fruit Soup with Coconut Sherbet and Meringue, 112Champagne Gelée with Kumquats, Grapefruits, and Blood Oranges, 114 Custards, Soufflés, and Puddings, 117 Coffee-Caramel Custards, 119Chocolate Pots de Crème, 120Bittersweet Chocolate Mousse with Pear and Fig Chutney, 122Chocolate Ganache Custard Tart, 123Orange-Cardamom Flan, 124Butterscotch Flan, 126Lemon-Ginger Crème Brûlée, 128Black Currant Tea Crème Brûlée, 129Super-Lemony Soufflés, 130Apricot Soufflés, 131Chocolate-Caramel Soufflés, 132Banana Soufflés, 134Buttermilk Panna Cotta with Blueberry Compote, 135Orange-Almond Bread Pudding, 136Creamy Rice Pudding, 138Coconut Tapioca Pudding, 139 Frozen Desserts, 141 Vanilla Ice Cream, 143Caramel Ice Cream, 144Chocolate Gelato, 146No-Machine Chocolate-Banana Ice Cream, 147Mexican Chocolate Ice Cream, 148White Chocolate–Ginger Ice Cream with Chocolate Covered Peanuts, 149Butterscotch-Pecan Ice Cream, 150Toasted Coconut Sherbet, 152Chocolate-Coconut Sherbet, 153Fresh Mint Sherbet with Figs Roasted in Chartreuse and Honey, 154Wine Grape Sorbet, 156Blood Orange Sorbet Surprise, 157Sangria Sorbet, 158Chocolate-Tangerine Sorbet, 158Passion Fruit–Tangerine Sorbet, 159Meyer Lemon Sorbet, 160Margarita Sorbet with Salted Peanut Crisps, 161Pink Grapefruit–Champagne Sorbet Cocktail, 162Watermelon-Sake Sorbet, 164Simple Cherry Sorbet, 165Strawberry-Mango Sorbet, 166Blackberry Sorbet, 167Red Wine–Raspberry Sorbet, 168White Nectarine Sorbet with Blackberries in Five-Spice Cookie Cups, 170Anise-Orange Ice Cream Profiteroles with Chocolate Sauce, 172Berries Romanoff with Frozen Sour Cream, 173Tangy Lemon Frozen Yogurt, 174Blanco y Negro, 176Frozen Nougat, 177Frozen Caramel Mousse with Sherry-Glazed Pears, Chocolate, and Salted Almonds, 178Frozen Sabayon with Blood Orange Soup, 180Kiwifruit, Pineapple, and Toasted Coconut Baked Alaska, 182 Cookies and Candies, 185 Chocolate Chocolate-Chip Cookies, 187Chocolate Chip Cookies, 188Chocolate Crack Cookies, 190Flo’s Chocolate Snaps, 191Black and White Cookies, 192Peanut Butter Cookies, 194Cheesecake Brownies, 195Robert’s Absolute Best Brownies, 196Brown Sugar–Pecan Shortbread, 198Gingersnaps, 199Nonfat Gingersnaps, 200Zimtsterne, 202Cranzac Cookies, 203Orange–Poppy Seed Sandwich Cookies, 204Rosemary Cookies with Tomato Jam, 205Chocolate-Dipped Coconut Macaroons, 206Green Tea Financiers, 208Mexican Wedding Cookies, 210Croquants, 211Sesame-Orange Almond Tuiles, 212Pecan-Butterscotch Tuiles, 214Amaretti, 215Almond and Chocolate Chunk Biscotti, 216Peppery Chocolate-Cherry Biscotti, 218Lemon Quaresimali Cookies, 219Chocolate-Port Truffles, 220Almond Ding, 222Pistachio, Almond, and Dried Cherry Bark, 223Spiced Candied Pecans, 224Quince Paste, 225 Basics, Sauces, and Preserves, 227 Prebaked Tart Shell, 229Pie Dough, 230Galette Dough, 231Pâte à Choux Puffs, 232Sponge Cake, 233Frangipane, 234Pastry Cream, 236Crème Anglaise, 237Champagne Sabayon, 238Whipped Cream, 239Cognac Caramel Sauce, 240Rich Caramel Sauce, 241Orange Caramel Sauce, 242Tangerine Butterscotch Sauce, 242Bittersweet Chocolate Sauce, 243Rich Chocolate Sauce, 244White Chocolate Sauce, 244Blueberry Compote, 245Raspberry Sauce, 246Mango Sauce, 246Strawberry Sauce, 248Blackberry Sauce, 248Apricot Sauce, 249Orange-Rhubarb Sauce, 249Candied Cherries, 250Candied Ginger, 252Soft-Candied Citrus Peel, 253Candied Orange Peel, 254Pineapple-Ginger Marmalade, 256Seville Orange Marmalade, 257Plum-Strawberry Jam, 258Fig Jam, 259Quince Marmalade, 260Tomato Jam, 261Vin d’Orange, 262Nocino, 263 Appendix, 265 Acknowledgments, 269 Resources, 270 Index, 272
