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Ready for Dessert: My Best Recipes (Englisch) Taschenbuch – 18. September 2012

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Wird oft zusammen gekauft

  • Ready for Dessert: My Best Recipes
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  • My Paris Kitchen: Recipes and Stories
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  • The Sweet Life in Paris: Delicious Adventures in the World's Most Glorious - and Perplexing - City
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"Lebovitz's chatty, down-to-earth tone is sure to steady any rattled nerves as you turn the oven on and get the measuring cups out. And for seasoned cooks and bakers, Lebovitz's recipes are classics worth revisiting."
—Epicurious.com, The Best Cookbooks of 2010: Best Dessert

“David Lebovitz, blogging phenom and former pastry chef at Chez Panisse has written several cookbooks, but this might be his best yet. It's a compilation of all his favorites--from ice cream to cookies to cake and fruit desserts. You will also enjoy the notes with each recipe that tell stories, share tips and often produce giggles. Why? You've read his blog, and probably tried his recipes for free. Now it's time to pay the man!”
—Cooking with Amy, Top Cookbooks 2010, 12/18/10

“If there's one person you can trust to write a good recipe, it's David. My copy of Ready for Dessert is already dogeared and vandalized with all manner of sweet ingredients. His chocolate chip cookies are my go-to and his ice creams, for which he is well-known, are all outstanding. The man worked as as a pastry chef at Chez Panisse then moved to Paris. Need I say more?”
—TheKitchn.com, Favorite Baking Books of 2010, 12/16/10

“And finally, I want to mention a book from earlier in the year, highly recommended if you’re looking for a sweets book: Ready For Dessert: My Best Recipes by David Lebovitz who writes the excellent and popular blog, “Living the Sweet Life in Paris” at DavidLebovitz.com. This is a compendium of his favorite recipes that he’s reworked and rewritten.  As ever, superb and recommended.”
—Michael Ruhlman, Books for the Holidays, 12/13/10

“You'll want to make everything in this book.”
—Washington Post's Top Cookbooks of 2010, 11/30/10

"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. (May)"
Publishers Weekly, Web-Exclusive Reviews, STARRED REVIEW, 6/14/10

"Each section is more of a collection of surprises than a tour of the usual baking suspects you might find in a greatest hits sort of book by another author (cheesecake, muffins, angel cake etc.).  There are unusual flavour combinations as well as intriguing takes on classic desserts."
—Cookbooker.com, 6/2/10

"Lebovitz brings his writing to life with wit and humor and offers expert advice on everything from cake to cutting boards. Plus, his recipes have that irresistible combination of simplicity and elegance."
—Portland Oregonian, 6/1/10

“Life is short, always eat dessert first.” If you’re a follower of that profound precept or just the owner of an active sweet tooth, David Lebovitz’s Ready for Dessert is a must. . . . His header notes are chatty, his directions thorough and supportive and his take on the sweet side of life inspired and inspiring."
—BookPage, Cookbook of the Month, May 2010

"Here's what I love about this book. Lebovitz has gathered a selection of 170 recipes that is both complete and eclectic, including classics and innovations. David's voice is candid, sometimes conspiratorial, often funny, and always enabling. It's the same authentic voice that has made his blog one of the most popular food sites on the web. Enjoy the sweetness."
—The City Cook, 5/27/10

"Ready for Dessert promises visceral satisfaction starting with the cover, which invites you to drag a greedy finger through a cake's thick chocolate icing."
—Associated Press, 5/17/10

"You know the real reason I love David Lebovitz so much and tell you about him over and over again? Because he's a baking god. David's new book, Ready for Dessert: My Best Recipes is his best yet. . . . Now, I know that we'll have this book in our house for decades, until the spine falls apart and we have to put it together with duct tape. I'm never letting go of this baking book because every single recipe works. It is one of the few baking books I will keep forever in our home. This is my baking bible now. You should buy it too."
—Gluten-Free Girl, 5/11/10

"This is recipe writing at its best my friends."
—In Jennie's Kitchen, 5/4/10

" I have a sweet tooth for Lebovitz, a terrific writer and dessert whiz who has updated his favorite recipes for this lavish book. If you bake, do yourself a favor and buy this book."
—Houston Chronicle, 5/4/10

"Lebovitz has outdone himself with his latest recipe collection, offering readers the very best of his best."
—FineCooking.com, 5/3/10

"If you're looking for a new best friend in the kitchen, one that'll stay a best friend for life, Ready for Dessert might just be the one for you."
—Epicurious.com, 4/30/10

"Part of David's genius is the way he delivers the goods. He's clench-your-legs hilarious but with a strong foundation of serious culinary knowledge. A rare gem in the ever-growing field of food writers — if you haven't gotten to know his books yet, start with this one."
—Apartment Therapy's TheKitchn.com, 4/29/10

"With a bloggers tone and a skilled baker’s sensibility, pastry chef David Lebovitz shares his deliciously simple yet refined recipes in his latest cookbook Ready for Dessert. Sprinkled with endearing anecdotes, each recipe reveals Lebovitz’ compulsion with chocolate and seasonality. There’s a charming unfussiness about the book, which includes recipes like the flourless chocolate orbit cake, which was previously named the chocolate idiot cake for it’s easy-to-execute recipe. There are also some more involved recipes—like the kiwifruit, pineapple and toasted coconut baked alaska—making it a great book for beginners and experts alike."
—Los Angeles Times, 4/28/10

"Flipping through our copy, we were entranced by fudgy smudges on the plate under his banana cake, seduced by the simplicity of his red-wine raspberry sorbet, curious about the impression his chocolate chip cookies made on Parisians, and desperate to taste his best-ever brownies."
—BonAppetit.com, 4/26/10

"This is the Lebovitz book that has it all: an elite selection of cakes, fruit desserts, custards, frozen desserts, cookies and candies that encompass all the techniques you’ll ever need to make dessert. The large-format color photos are ridiculously seductive and the design and tone of the book make you believe that your fresh ginger cake, banana butterscotch cream pie or tangy lemon frozen yogurt will taste as luscious as they look here. Based on my experience with Lebovitz’s recipes, they will."
—Patricia Unterman, San Francisco Examiner, 4/23/10

"I think these just might be my new favorite chocolate chip cookie, sorry Thomas Keller but Lebovitz's cookies have got yours beat."
—SeriousEats.com, 4/19/10

"This is the Slinky of cookbooks. I've been paging back and forth, back and forth, mesmerized, spurred on each time I land on a silvery endpaper. It's an enticing, beautiful book with charm and know-how. But this book is not for a coffee table; I'd put it on a pedestal. . . . This book; buy it and bake the living daylights out of it."
—AOL Slashfood.com Cookbook Spotlight, 4/16/10

"An absolutely gorgeous book filled with pages upon pages of recipes and photos that will motivate you to get in the kitchen and start baking."
—SeriousEats.com Cook the Book, 4/12/10

"It's a good sign for a new cookbook when the food-lovers at the table keep passing it around. . . David Lebovitz is one of a handful of authors whose books are pure gifts in the kitchen. . . . But the proof is in the pudding -- in this case, that includes coconut tapioca, orange-almond bread pudding, and kumquat sticky toffee -- and I find his recipes both unintimidating to prepare and impressive to eat."
—Amazon.com Al Dente blog, 4/12/10

"This book is the perfect Starter Lebovitz, if you ask me; for those of you who’ve heard about him or read his blog and laughed at his jokes and comments but didn’t know which of his cookbooks to buy first. With this, he’s retested everything, added weights and pretty pretty photographs so you get a little taste of everything he does well without having to clear out an entire bookshelf to accommodate his awesomeness. (Though he’d like me to let you know that he does not mind one bit if you do that too.)"
—smittenkitchen.com, 4/12/10

"My copy of Lebovitz's book is already stained (with coffee) from just looking at it. It's the best type of food porn available: high production values (great recipes and gorgeous photography by Maren Caruso); a cast of stars (Chocolate Orbit Cake, Kumquat Sticky Toffee Pudding, Apple-Quince Tarte Tatin) that are hot, but not out of reach; and a writer who supplies, if not a story line, then enough anecdotes to keep me interested (The Racine's Cake recipe was, after all, found written on a men's room wall). It's one sexy book."
—Bay Area Bites, KQED.org, 4/9/10

"His headnotes are as bon-vivant engaging as his Tweets and blog. He proves that it is possible to bake and laugh at the same time. But more importantly, you’ll find that his best recipes are, in fact, your favorites as well. Lebovitz is solidly among the pantheon of modern bakers."
—Washington Post, All-We-Can-Eat, 4/15/10

"Dessert Genius David Lebovitz's Opus."
—Condé Nast Traveler, 4/5/10

"A gorgeous new offering full of homey (Cherry-Almond Cobbler) and haute (Pistachio-Cardamom Cake) recipes."
—Ladies' Home Journal, LHJ.com, Ladies' Lounge blog, 4/3/10

“Bring any of David’s desserts forward at the close of a meal, and you’ll have a hard time remaining humble under showers of praise. But what I especially like about David’s book, aside from the results his recipes promise, is David himself—that he and his desserts are so approachable, relaxed, and friendly.”
—Deborah Madison, author of Seasonal Fruit Desserts from Orchard, Farm, and Market
“David’s recipes are always delicious and, even more importantly, fun and approachable. They’re the kind of recipes you make in a pair of comfortable sweatpants and a T-shirt. And by comfortable sweatpants, we mean the kind with an elastic waistband so you can eat more than just one slice of the heavenly Banana Cake with Mocha Frosting and Salted Candied Peanuts. David is our dessert idol and Ready for Dessert is our guidebook.”
—Matt Lewis and Renato Poliafito, pastry chefs and owners of Baked and authors of Baked: New Frontiers in Baking
“If you already know David and love his simple, straightforward style and his full-flavored desserts, you’ll be delighted to see his favorites polished and brought up to the moment. And if you’re just discovering David’s recipes, all I can say is ‘Lucky you!’ This collection brings you the best of his best and hours of sweet pleasure.”
—Dorie Greenspan, author of Baking: From My Home to Yours
“David has put into his fantastic new book all of the ingredients that make him so great: 1 part talented pastry chef + 1 part comic + 1 part great writer. I’m excited to try his best-of recipe collection!”
—Elizabeth Falkner, chef/owner of Citizen Cake and Orson and author of Demolition Desserts

From the Hardcover edition.

Über den Autor und weitere Mitwirkende

David Lebovitz is a pastry chef, author, and creator of the award-winning food blog www.davidlebovitz.com. Trained as a baker in France and Belgium, he worked for twelve years in the pastry department at the famed Chez Panisse restaurant in Berkeley, California. Room for Dessert, his first book, was an International Association of Culinary Professionals award nominee. He is also the author of The Sweet Life in Paris and The Perfect Scoop. David writes, blogs, and leads culinary tours from his home in Paris, France.

From the Hardcover edition.

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Format: Gebundene Ausgabe Verifizierter Kauf
David Lebovitz hat in diesem Buch seine besten Rezepte neu veröffentlicht - die meisten sind auch neu erbarbeitet worden. Ein echtes Muss für jeden Süßmaul mit tollen Bildern, Rezepten zum dahinschmelzen, nützlichen Tipps und David Lebovitz' unvergleichlichen Humor.
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I have been a follower of David Lebovitz on his blog for awhile. This book is a great addition to my baking library. I have always enjoyed baking and cooking with recipes from DL, and this book is no exception. It is filled with delicious recipes to please your taste buds, and those of your family and friends.
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Zwar in englischer Sprache, aber die Mühe sich "durchzukämpfen" lohnt sich! Wahsinnsrezepte gut erklärt!
Für jeden Bäcker/ jede Bäckerin ein "MUSS"!
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Ein Muss für Chokiliebhaber. Orbit Cake ist super! Die metrische Angaben sind eine grosse Hilfe. Gute englische Kenntnisse sind auch notwendig.
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Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)

Amazon.com: 4.5 von 5 Sternen 110 Rezensionen
203 von 219 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Wonderful Collection of Inventive Recipes with Creative Flavor Combinations 3. April 2010
Von S. D. Fischer - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Vine Kundenrezension eines kostenfreien Produkts ( Was ist das? )
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!
242 von 272 Kunden fanden die folgende Rezension hilfreich
3.0 von 5 Sternen I didn't love it as much as I wanted to 12. März 2010
Von DBucci - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Vine Kundenrezension eines kostenfreien Produkts ( Was ist das? )
I am a compulsive baker with an embarrassingly large collection of dessert/baking cookbooks. For another book to make it onto the crowded shelves it has to stand out with unique recipes and techniques. While there are many excellent recipes in this collection that I am thrilled to have is there anyone out there who is thinking; if only I had another recipe for Mexican Wedding Cookies?

They are stingy with the photographs and it is very disappointing that of the pictures included none are of some of the more elaborate desserts where you would like to see what the final product looks like. Instead there are pictures of chocolate chip cookies, pots de creme, gingersnaps, flan, bread pudding, sorbet and frozen yogurt. That is just plain annoying. I would gladly pay more for a book that is well photographed.

I have a great deal of respect for David Lebovitz and was excited to be one of the first to get a look at his new title. There are some books I can say unequivocally, buy it you will love it. This one I would recommend looking through it first to see if it is something you would enjoy.

*Update: Obviously my comments on the book struck a chord among the obsessive bakers/ cookbook collectors out there. It has been bothering me though that other than my comment on the amount of recipes included that I dismissed as too common most were really complaints the publisher was responsible for. I want to update this review with a response to a question on the quality of the recipes in the discussion section for those who don't usually check in on those...

All recipes I have tried from this book do work, and they are clearly written. Many of the recipes are adaptations of classics with David's spin. I probably did a disservice to David by focusing on the book from my point of view as an accomplished baker comfortable adapting and tweaking recipes to suit my own taste. I think the real strength and value in this book is the amount of tips and advice David provides. It would be great for anyone who would like a book to teach them about baking and dessert making instead of just providing recipes. David's humorous conversational writing style is a big plus too.
70 von 81 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen You won't need any other dessert reference (details) 25. Februar 2010
Von Patrick W. Crabtree - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Vine Kundenrezension eines kostenfreien Produkts ( Was ist das? )
What most struck me about this work is that, even though these dishes have supposedly come into the author's head over the past thirty years (he says), each of these recipes are clearly right up-to-date and of the 21st Century, quite typical of California chefing. I review and give away lots of cooking and baking books, but I'll be hoarding this little treasure for myself. Every day I cook meals from scratch and I'm very much impressed with this dessert recipe collection.

Author David Lebovitz is a pastry chef who garnered much of his guidance from the Chez Panisse Cafe, (a highly-renowned Berkeley, California venue), an eatery from which many other terrific cookbooks have emanated. Here's my favorite of them all, authored by the restaurant's founder: Chez Panisse Vegetables. In any case, Lebovitz has assembled 172 dessert recipes here, most of which feature mercifully brief ingredient lists. These are recipes which can pretty much all be easily managed by home cooks of moderate experience.

Here is a breakdown of the recipes:

-- Cakes (29 recipes)
-- Pies, Tarts, and Fruit Desserts (29 recipes)
-- Custards, Soufflés, and Puddings (16 recipes)
-- Frozen Desserts (32 recipes)
-- Cookies and Candies (30 recipes)
-- Basic Sauces and Preserves (36 recipes)

The recipes themselves are rendered one or two to a page and since the book format is large (8 1/2" x 11" x 3/4") it's quite easy to follow the instructions as you cook or bake. In fact, I cannot actually recall having seen a nicer recipe layout. I'm reviewing an advance proof edition so the photos in my copy are in black-and-white. It may be the plan of the publisher to print them in color at some point but honestly, it makes no difference to me. These photographs (by Maren Caruso) are crystal clear and I can discern with no difficulty whatever what the finished dishes are supposed to look like. There isn't a picture for every dessert but for the ones where you most need direction, they're there.

There are 274 pages in all which includes an Introduction, tips on equipment and supplies, and so on. Other advanced cooking tips are described in the Appendix.

I found these desserts to be both innovative and inspiring -- toffee puddings, cream pies, sorbets, and numerous old standbys (which have been artfully tweaked to contemporary culinary standards) such as ginger cake and macaroons proliferate this fine cookbook. I should also add that ingredient measurements are conveyed in two ways, by Avoirdupois increments (American standard measurement) and by the metric system.

Most important to me, the author expresses the imperative value in utilizing only the best available ingredients in preparing these wonderful dishes -- I don't see emphasis on this important point much elsewhere and I was pleased to see it here as I heartily agree with this culinary philosophy. Having now read the book from cover to cover, I liked every single recipe in here and I've already made two of the desserts, both of which turned out great.

I feel compelled to say that any erudite home cook or professional chef will benefit from the recipes in this, Lebovitz's most recent dessert book. Highly recommended.
13 von 15 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen Go beyond your normal dessert recipes with this cookbook 7. April 2010
Von Christy - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Vine Kundenrezension eines kostenfreien Produkts ( Was ist das? )
Here are the recipes I have already made, my thoughts on those recipes in particular, and my thoughts on the book as a whole:

Soft-Candied Lemon Peel and Candied Orange Peel- I'd never tried this and since a recipe was in the book I thought I should give it a try. The peeling was obviously the time consuming part of this project but now I have two jars in the fridge waiting to be used this weekend when I make the Guinness Gingerbread Cupcakes (as a garnish).

Candied Ginger- I've bought this but never thought to make it. It was a tedious and drawn out process. Blanching three times, boil in lots of sugar water to the appropriate temperature, let rest, drain, dry, dip in more sugar, dry some more. Several things to note, the end product is way better than any store bought candies ginger I've ever tasted! Second, I used the sugar water left over from boiling the ginger as he suggested by sweetening homemade lemonade. Wow, it was the best!

Gingersnaps- I love gingersnaps and there are two recipes in the cookbook, one nonfat. I made the regular recipe but added some of the candied ginger (how could I not???) even though it wasn't called for. This is the first gingersnap recipe I've ever made that called for freshly ground pepper! My husband and I agreed this was our favorite recipe thus far.

Banana Soufflés- (see picture) This was only my second soufflé I've ever made and it tasted pretty good. The original recipe calls for pastry cream which he has a recipe for later in the book. However, I didn't feel like scaling the recipe down to a fifth and adding that much more time to the end dessert. So, I followed his variation suggestion and replaced it with sugar, making it less rich. I also followed another one of his variations by adding dark chocolate to the mix before baking. Because of the variation it was sweeter than the standard soufflé but was quite tasty.

Apple Pear Crisp with Grappa Soaked Raisins- Since I was serving this to Japanese dinner guests I omitted the raisins, they don't eat them. I followed the recipe, using pecans for the nut and cornmeal in place of the polenta. My husband and I both agreed we enjoyed the apple pear mixture more than the standard apple crisp recipes. However, we are partial to my crumb topping with oatmeal from a different recipe.

Pistachio-Cardamom Cake- A friend came over to cook Indian food for us so I thought I should make an Indian inspired dessert. The most time consuming part of this cake is shelling the pistachios and for me breaking cardamom pods open for the seeds (I only had pods on hand). It was easy to put together and looked lovely. I was worried it would be too strong but was pretty good (slightly dry though, I think it could have used less time in the oven). Our Indian friend loved it, he had two pieces!

Overall take of the book: I ended up pretty much skipping the entire Frozen Desserts section because I don't have an ice cream maker at the moment and don't plan on picking on up until later this year. You'll find some normal recipes like gingersnaps and chocolate chip cookies, but the majority of the recipes are unique. I love how he gives variations to some of the ingredients as well as proper storage (how long it's good for and how to keep it). Some recipes would cost a fortune to make, especially ones that call for liquor that you don't keep on hand and wouldn't use again. David Lebovitz surely knows his desserts and the book itself is a great read. He introduces each of his desserts with a related story to it (I particularly like his history with creme brulee). Some recipes are work intensive and others don't take long at all to put together. It has something for everyone! I recommend this book to anyone that wants to try desserts that are more exotic than the standard fair.
4 von 4 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen A good introduction to classic recipes and variations on them 1. März 2010
Von A. J Terry - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Vine Kundenrezension eines kostenfreien Produkts ( Was ist das? )
Ready for Dessert: My Best Recipes contains a mixture of classic European style recipes, such as marjolaine; classic American recipes, such as rice pudding; and flavor variations on American recipes, such as Guinness-gingerbread cupcakes. The categories include pies, tarts, and fruit desserts; custards, soufflés, puddings, and gelée; frozen desserts; cookies and candies; and basics, sauces, and preserves. Most are recipes for after-dinner desserts rather than snacks. Sometimes the author seems to be reaching too much to be different, as in banana cake with mocha frosting and salted candied peanuts. There is the standard description of ingredients at the front of the book, but none of them are exotic enough to make this necessary. There is also the usual rather fluffy author's personal introduction to each recipe, but he keeps them short. The instructions are clearly written, and include both English and metric measurements. If you already own a number of dessert cookbooks you will probably find this one redundant, but if not it's a good introduction to a variety of recipes.
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