Chef David Lebovitz believes "it's easier to make something tasty if you start with good ingredients and do as little to them as possible." In Ready for Dessert, Lebovitz has made his all-time favorites "even better" by updating and revising ingredients and techniques.
Beautiful photographs accompany more than 150 recipes (some new) introduced with expert advice and background about Lebovitz's personal affinity for each dessert. The recipes aren't complicated: his chocolate chip cookies, sesame-orange almond tuiles, fresh ginger cake and the complex frozen sabayon with blood orange soup impress with their pure flavor profiles. Lebovitz caps the collection with sections on basics, sauces and preserves plus great tips on caramelization.
Ready for Dessert is testament to this chef's belief that the true art of baking is all about sharing. Pastry chefs have Lebovitz to thank for generously contributing to the sweetness of their lives--and palates. --Kathleen Gerard, blogger at Reading Between the Lines