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Cooking Books -> Cakes
Room For Dessert : 110 Recipes for Cakes, Custards, Souffles, Tarts, Pies, Cobblers, Sorbets, Sherbets, Ice Creams, Cookies, Candies, and Cordials
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by:
Lebovitz, David
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Publisher:
HarperCollins
Published: September 1999
ISBN: 0060191856
Format:Hardcover
Pages:240
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Book Description
Amazon.com
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
Amanda Hesser, New York Times
SIMPLE AND SWEET FROM A MASTER BAKER (excerpts): Room For Dessert... is
as endearing as it is brilliantly appealing, because Mr. Lebovitz writes with a personal touch. It could be catagoried as a chef's cookbook, but that would be an unfortunate label, as most of those thick compendiums are full of desserts meant to be
composed by a team of cooks, not by a home cook with a conventional oven.
Mr. Lebovitz hands you over a collection of his best recipes and leaves you to assert your own... read more
Book Description
Always Save Room for
Dessert
Especially if it's one of David Lebovitz's signature showstoppers.In his first cookbook, Room for Dessert, he offers more than 110 recipes for sweet everythings. You'll find sensational cakes, custards, soufflés, tarts, pies, cobblers,
sorbets, ice creams, cookies, and candies, each designed to tempt the diner.
In the introduction David writes of one of his earliest dessert memories--a bowl of freshly picked blackberries, perfectly ripe, topped with a dollop of sour cream and a
sprinkle of sugar. "When you search out the best ingredients, do as little to them as possible, and serve them in a straightforward way, the presentation follows naturally," he writes. "A glossy custard looks best with a, swirl of whipped cream; a cool
tapioca pudding looks enticing when it's accompanied by its natural complements--tropical fruits and shaved coconut."
With such an aesthetic, David eventually made his way to Berkeley's legendary Chez Panisse, establishing himself as a pastry cook
under the tutelage of Alice Waters and founding pastry chef Lindsay Shere. He shares, the Chez Panisse commitment to fresh, seasonal exceptional ingredients, presented simply and unpretensiously, at their peak flavor. As Alice Waters writes in the books
foreward: "David is one of those rare pastry chefs who knows that in desserts, as in all art, the cliché is true: sometimes less is more."
After leaving Chez Panisse, Lebovitz served as pastry chef at Bruce Cost's critically acclaimed Monsoon,
experimenting with a wide variety of Asian ingredients and flavors to create more remarkable desserts. Home cooks as well as professionals have been clamoring for the Fresh Ginger Cake recipe, which, finally, is published here. It so often appears at Bay
Area restaurants that it's frequently listed on menus as "Dave's Ginger Cake." Make it once and you'll immediately want to add it to your list of tried and true standbys. David offers comforting yet sophisticated versions of everyone's favorites,
including Gingersnaps, Chocolate Chocolate Chip Cookies, and Coconut Macaroons, surefire hits for people of all ages. For grown-up
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