- Gebundene Ausgabe: 240 Seiten
- Verlag: HarperCollins; Auflage: 1 (1. Januar 2000)
- Sprache: Englisch
- ISBN-10: 0060191856
- ISBN-13: 978-0060191856
- Größe und/oder Gewicht: 18,7 x 1,9 x 23,5 cm
- Durchschnittliche Kundenbewertung: 7 Kundenrezensionen
- Amazon Bestseller-Rang: Nr. 779.979 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
Room for Dessert: 110 Recipes for Cakes, Custards, Souffles, Tarts, Pies, Cobblers, Sorbets, Sherbets, Ice Creams, Cookies, Candies, and (Englisch) Gebundene Ausgabe – 1. Januar 2000
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Baking books abound, but none presents a more mouthwatering selection of contemporary sweets than David Lebovitz's Room for Dessert. A former pastry cook at Chez Panisse in California, Lebovitz offers more than 110 recipes for cakes, curds, soufflés, tarts, pies, cobblers, ice creams, cookies, and more, beautifully depicted by color photos. He also manages, as few other baking book authors do, to provide lucid technical guidance, so even novice bakers should have success with his recipes. Readers searching for a solid collection of doable desserts, from homey to dress-up (but never too bedecked) will find the book is just what they're looking for.
Featured are a number of Lebovitz's most acclaimed desserts, including Meyer Lemon Semifreddo, Butternut Squash Pie, and Orange Almond Bread Pudding. Readers will also want to try his modernized Marjolaine (chocolate-covered layers of vanilla and praline creams sandwiched between crisp nut meringues), Fresh Ginger Cake, Mexican Chocolate Ice Cream, and Brown Sugar-Pecan Shortbread, among others. With a chapter on liqueurs and preserves--there's a recipe for a luscious pineapple ginger marmalade, for example--and a presentation of basic formulas that includes dessert sauces (Lebovitz's soft-candied citrus peel topping is a standout), the book, wide in scope yet straightforward in detail, delivers. --Arthur Boehm
This collection of dessert recipes comes from "Chez Panisse" and includes a chapter on dessert foundations with sabayon, marmalade, caramel sauce, frangipane and pate a choux as well as the simpler ginger cake, coconut tapioca and black-and-white cookies.Alle Produktbeschreibungen
I have tried approx. 14 of the desserts so far ALL with excellent results. This book has inspired me to make desserts when before I would stop with the entrée and buy the dessert (IF I could find a 'decent' dessert to buy).....now it's in my own kitchen! If I can do this you can too.
David's comments and hints are very helpful. He sounds like a nice guy too with 'human' commentary that the average to advanced cook can relate to. The source guide in the back is useful for quality chocolate, spices etc. and don't skip the front where David explains a bit of his 'philosophy' relating to baking. I am very pleased!
Die neuesten Kundenrezensionen
This book will inspire you to create delicious, unsual desserts. David's expertise is evident in the simplicity of his recipes, and his devotion to great tasting foods.Veröffentlicht am 10. November 1999 von BillyKnowsBest
I'm a professional chef and needless to say, I come across hundreds of cookbooks everyday for the past decade. David Lebovitz's new book is unquestionably a classic. Lesen Sie weiter...Am 16. Oktober 1999 veröffentlicht