Pastry chef and award-winning blogger David Lebovitz is known for creating desserts with bold and high-impact flavour. His acclaimed new book presents show-stopping sweets that bakers of all abilities can master. In Ready for Dessert elegant finales such as Black Currant Tea Creme Brulee and Anise-Orange Ice Cream Profiteroles with Chocolate Sauce are as easy to prepare as comfort foods like Plum-blueberry Upside-Down Cake and Creamy Rice Pudding. With his unique brand of humour, David serves up a tantalising array of more than 170 recipes for cakes, crisps, cobblers, custards, cookies and more. He reveals his three favourite ever recipes -a deeply spiced Fresh Ginger Cake; the bracing and beautiful Champagne Gelee with Kumquats, Grapefruits and Blood Oranges; and his chunky and chewy Chocolate Chip Cookies. His trademark friendly guidance colours everything within the book, from serving suggestions and storage advice to flavour variations, helping ensure success every time.
Accompanied by stunning photos by award-winning photographer Maren Caruso, this new compilation of David's best recipes to date will inspire you to raid the ingredients cupboard and get baking, or perhaps to churn out a batch of home-made 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.
Publisher: Jacqui Small ISBN: 9781906417604 Number of pages: 280 Weight: 1600 g Dimensions: 280 x 220 x 31 mm
I love David Lebovitz, his passion is clear, his blogs eatable in wit, taste and expertise. The book is the same. Not the same old recipes in all books pedalled again and again, there is some really interesting ones....
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