Ready for Dessert

My Best Recipes

Author: David Lebovitz

Publisher: Ten Speed Press

ISBN: 1607740842

Category: Cooking

Page: 288

View: 5551

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. From the Hardcover edition.

Paris: The Collected Traveler

Author: Barrie Kerper

Publisher: Vintage

ISBN: 0307739325

Category: Travel

Page: 752

View: 1347

Each edition of this unique series marries a collection of previously published essays with detailed practical information, creating a colorful and deeply absorbing pastiche of opinions and advice. Each book is a valuable resource -- a compass of sorts -- pointing vacationers, business travelers, and readers in many directions. Going abroad with a Collected Traveler edition is like being accompanied by a group of savvy and observant friends who are intimately familiar with your destination. This edition on Paris features: Distinguished writers, such as Mavis Gallant, Barbara Grizzuti Harrison, Herbert Gold, Olivier Bernier, Richard Reeves, Patricia Wells, Catharine Reynolds, and Gerald Asher, who share seductive pieces about Parisian neighborhoods, personalities, the Luxembourg Gardens, Père-Lachaise and other monuments, restaurants and wine bars, le Plan de Paris, and le Beaujolais Nouveau. Annotated bibliographies for each section with recommendations for related readings. An A-Z "renseignements pratiques" (practical information) section covering everything from accommodations, marches aux puces (flea markets), and money to telephones, tipping, and the VAT. Whether it's your first trip or your tenth, the Collected Traveler books are indispensable, and meant to be the first volumes you turn to when planning your journeys. From the Trade Paperback edition.

How to Squeeze a Lemon

1,023 Kitchen Tips, Food Fixes, and Handy Techniques

Author: Fine Cooking Magazine,Editors Contributors and Readers of Fine Cooking

Publisher: Taunton Press

ISBN: 1600853269

Category: Cooking

Page: 266

View: 6399

Presents hundreds of tips and strategies for becoming a better cook, from a way to cut a lemon wedge in order to prevent squirting to uses for overgrown zucchini.

Room For Dessert

110 Recipes for Cakes, Custards, Souffles, Tarts, Pies, Cobblers, Sorbets, Sherbets, Ice Creams, Cookies, Candies, and Cordials

Author: David Lebovitz

Publisher: William Morrow Cookbooks

ISBN: 9780060191856

Category: Cooking

Page: 240

View: 7254

Provides recipes along with information on ingredients and cooking utensils and equipment

The Perfect Scoop, Revised and Updated

200 Recipes for Ice Creams, Sorbets, Gelatos, Granitas, and Sweet Accompaniments

Author: David Lebovitz

Publisher: Ten Speed Press

ISBN: 0399580328

Category: Cooking

Page: 272

View: 4822

A revised and updated edition of the best-selling ice cream book, featuring a dozen new recipes, a fresh design, and all-new photography. This comprehensive collection of homemade ice creams, sorbets, gelatos, granitas, and accompaniments from New York Times best-selling cookbook author and blogger David Lebovitz emphasizes classic and sophisticated flavors alongside a bountiful helping of personality and proven technique. David's frozen favorites range from classic (Chocolate-Peanut Butter) to comforting (S'mores Ice Cream) and contemporary (Lavender-Honey) to cutting-edge (Labneh Ice Cream with Pistachio-Sesame Brittle). Also appearing is a brand new selection of frozen cocktails, including a Negroni Slush and Spritz Sorbet, and an indulgent series of sauces, toppings, and mix-ins to turn a simple treat into a perfect scoop of delight.

Plating for Gold

A Decade of Dessert Recipes from the World and National Pastry Team Championships

Author: Tish Boyle

Publisher: John Wiley & Sons

ISBN: 1118059840

Category: Cooking

Page: 327

View: 2893

Collects 50 of the best recipes from the first decade of the World and National Pastry Championships--including Strawberry Soup and Yin-Yang Flourless Chocolate Cake --in a book that includes advice on equipment and stocking one's pantry, full-color photos and a behind-the-scenes look at the competition.

A Moveable Feast

Author: Anthony Bourdain,Lonely Planet Food,Pico Iyer,Mark Kurlansky,David Lebovitz,Andrew McCarthy,Jan Morris,Simon Winchester,Andrew Zimmern

Publisher: Lonely Planet

ISBN: 1742205968

Category: Cooking

Page: 296

View: 6282

From bat on the island of Fais to chicken on a Russian train to barbecue in the American heartland, from mutton in Mongolia to couscous in Morocco to tacos in Tijuana - on the road, food nourishes us not only physically, but intellectually, emotionally,and spiritually too. It can be a gift that enables a traveler to survive, a doorway into the heart of a tribe, or a thread that weaves an indelible tie; it can be awful or ambrosial - and sometimes both at the same time. Celebrate the riches andrevelations of food with this 38-course feast of true tales set around the world. Edited by Don George

Baking

From My Home to Yours

Author: Dorie Greenspan

Publisher: Houghton Mifflin Harcourt

ISBN: 0547348061

Category: Cooking

Page: 528

View: 4157

Dorie Greenspan has written recipes for the most eminent chefs in the world: Pierre Hermé, Daniel Boulud, and arguably the greatest of them all, Julia Child, who once told Dorie, “You write recipes just the way I do.” Her recipe writing has won widespread praise for its literate curiosity and “patient but exuberant style.” (One hard-boiled critic called it “a joy forever.”) In Baking: From My Home to Yours, her masterwork, Dorie applies the lessons from three decades of experience to her first and real love: home baking. The 300 recipes will seduce a new generation of bakers, whether their favorite kitchen tools are a bowl and a whisk or a stand mixer and a baker’s torch. Even the most homey of the recipes are very special. Dorie’s favorite raisin swirl bread. Big spicy muffins from her stint as a baker in a famous New York City restaurant. French chocolate brownies (a Parisian pastry chef begged for the recipe). A dramatic black and white cake for a “wow” occasion. Pierre Hermé’s extraordinary lemon tart. The generous helpings of background information, abundant stories, and hundreds of professional hints set Baking apart as a one-of-a-kind cookbook. And as if all of this weren’t more than enough, Dorie has appended a fascinating minibook, A Dessertmaker’s Glossary, with more than 100 entries, from why using one’s fingers is often best, to how to buy the finest butter, to how the bundt pan got its name.

Recipes from a Teacher’S Oven

Author: Patty Arango

Publisher: Archway Publishing

ISBN: 1480826367

Category: Cooking

Page: 104

View: 4564

After baking her sons third birthday cake, friends and family began asking Patty, then an elementary school teacher, to bake for their special occasions. With no formal training, but fueled by passion, her hobby quickly became a full-time business. In 2011, Patty opened her bakery, Not Just Cakes, in Miami, Florida. In Recipes from a Teachers Oven, she offers a variety of her best bakery recipes which include cakes, cupcakes, cookies, desserts, dessert shots, and frostings and fillings. There are detailed instructions for preparing everything from red velvet cake, to coconut cake, cheesecake, caramel apples, brownies, scones, flan, and more. Patty also includes a comprehensive guide to preparing your kitchen with the proper supplies and ingredients so youre ready to bake. With easy-to-follow instructions and delicious results, Recipes from a Teachers Oven offers a handy guide for any baking adventure.