Authors: David Lebovitz
Ready for Dessert (48 page)
When people ask, “How long did it take you to write this book?” the answer for this particular one is “Thirty years!”
That may seem like a long time, but this book really was that long in the making, as it’s the culmination of years and years of baking professionally, and, subsequently, at home. Thankfully, I’ve had some great help along the way.
Fritz Streiff provided his truly invaluable help on my first two books. I learned much of what I know about recipe writing from him, sitting side by side and taking breaks to run down to the kitchen to taste something just out of the oven.
Thanks to my agent Fred Hill and his associate Bonnie Nadell who’ve taken good care of me—and brought me back home.
I loved working with Clancy Drake on a previous book and I couldn’t have been happier to be paired up with her again. And Dawn Yanagihara came in at the eleventh hour and took on the enormous task of wrapping it all up, adding her very sharp eye and making sure I crossed the finish line.
When I was told that Maren Caruso was going to be taking the photographs, the word “Great!” couldn’t come out of my mouth fast enough. I loved her work in other books and was thrilled when she signed on to shoot my desserts.
Thanks to Nancy Austin, for coming up with such a striking book design, and being such a pleasure to work with, once again. And to Susan Friedland, who did such a great job editing and guiding me through my first two books, which are generously borrowed from here.
I’m incredibly fortunate to be part of a large and generous baking community. I’ve been lucky to be able to count on Flo Braker, Marion Cunningham, Fran Gage, Emily Luchetti, Nick Malgieri, Alice Medrich, John Scharffenberger, Nancy Silverton, Kathleen Stewart, and Dede Wilson, for advice, encouragement, and a few recipes here and there along the way.
Virtual hugs to my online pals Matt Armendariz, Elise Bauer, Jesse Gardner, and Deb Perelman for keeping me sane.
Without the many, many people I worked with at Chez Panisse, I don’t know where I’d be. Mary Jo Thoresen, Mary Canales, Lisa Saltzman, Diane Wegner, Linda Zagula, and Shari Saunders were the best pastry buddies a guy could hope for. It was owner Alice Waters who told me to write my own book when I left the nest. Thanks most of all to Lindsey Shere who deserves a medal for putting up with me.
And to Romain Pellas, for going through yet another round.
All-Clad Metalcrafters
800-255-2523
Sturdy, professional-grade cookware and bakeware.
Askinosie Chocolate
417-862-9900
Handcrafted chocolates, including bean-to-bar white chocolate, plus natural cocoa powder and cocoa nibs.
Bridge Kitchenware
973-287-6163
Comprehensive selection of cake pans, baking equipment, and kitchen appliances.
C&H Sugar Company
www.chsugar.com
Makers of various types of sugars, including Hawaiian washed sugar, a coarse-crystal sugar.
The Chef’s Warehouse
718-842-8700
Frozen passion fruit purée, French sea salt, and fine chocolates.
Chocosphere
877-992-4626
Enormous selection of chocolates and cocoa powders from around the world.
Cowgirl Creamery
866-433-7834
Crème fraîche, plus handcrafted artisan cheeses.
Cuisinart
800-726-0190
Manufacturer of ice cream machines and other baking appliances and equipment.
Gourmet Country
800-665-9123
Rain’s Choice vanilla beans and pure vanilla extracts, including pure—and extraordinary—Mexican vanilla extract.
Guittard Chocolate Company
800-468-2462
American-made chocolate and cocoa powder, including the E. Guittard line of premium chocolates.
India Tree
800-369-4848
Purveyors of spices and sugars, including coarse-crystal sugars such as turbinado and muscovado.
Kendall Farms Crème Fraîche
805-466-7252
www.kendallfarmscremefraiche.com
Crème fraîche made from milk from Holstein cows.
King Arthur Flour Company
800-827-6836
Specialty baking flours (including tapioca flour), citric acid, cocoa powder, chocolate, unsweetened coconut, plus almond and pistachio pastes.
KitchenAid
800-541-6390
Electric stand mixers (including an ice cream attachment) and other kitchen appliances.
Love ‘n Bake
Excellent almond and pistachio pastes.
Patric Chocolate
Handmade microbatch chocolate.
Penzeys Spices
800-741-7787
Extensive selection of spices and vanilla beans and extract.
The Perfect Purée of Napa Valley
866-787-5233
Fruit purées, including frozen passion fruit purée.
St. George Spirits
510-769-1601
Wonderful distillations made in California, such as kirsch and pear eau-de-vie.
Sur La Table
800-243-0852
Equipment for home bakers, including ice cream makers and electric mixers.
Taza Chocolate
617-623-0804
Stone-ground chocolate and cocoa nibs.
Theo Chocolate
206-632-5100
Seattle-based maker of organic and fair-trade chocolates.
Trader Joe’s
Bulk chocolate, cocoa powder, apricot kernels, and top-quality nuts and dried fruit.
Valrhona Chocolate
Fine-quality French chocolate—I’m especially fond of their very dark cocoa powder.
Vermont Butter & Cheese Company
800-884-6287
Crème fraîche, mascarpone, and cultured butter.
Williams-Sonoma
877-812-6235
Specialty kitchen equipment, such as ice cream makers, electric mixers, and baking tools.
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.
A
Cherry, Apricot, and Almond Cobbler
Mango, Blackberry, and Almond Cobbler
Raspberry, Apricot, and Marzipan Tart
Almonds
Almond and Chocolate Chunk Biscotti
Apple-Pear Crisp with Grappa-Soaked Raisins and Polenta Topping
Blackberry-Brown Butter Financiers
Buckwheat Cake with Cider-Poached Apples
Fresh Fig and Raspberry Tart with Honey
Frozen Caramel Mousse with Sherry-Glazed Pears, Chocolate, and Salted Almonds
Kiwifruit, Pineapple, and Toasted Coconut Baked Alaska
Peppery Chocolate-Cherry Biscotti
Pistachio, Almond, and Dried Cherry Bark
Raspberry, Apricot, and Marzipan Tart
Robert’s Absolute Best Brownies
Spiced Plum Streusel Cake with Toffee Glaze
Anise-Orange Ice Cream Profiteroles with Chocolate Sauce
Apples
Apple-Pear Crisp with Grappa-Soaked Raisins and Polenta Topping
Apple Tart with Whole Wheat Puff Pastry and Maple-Walnut Sauce
Baked Apples with Ginger, Dates, and Walnuts
Buckwheat Cake with Cider-Poached Apples
Apricots
Cherry, Apricot, and Almond Cobbler
Raspberry, Apricot, and Marzipan Tart
B
Bacon, Candied, and Almond Bark
Baked Alaska, Kiwifruit, Pineapple, and Toasted Coconut
Bananas
Banana Cake with Mocha Frosting and Salted Candied Peanuts
No-Machine Chocolate-Banana Ice Cream
Tropical Fruit Soup with Coconut Sherbet and Meringue
Bark
Pistachio, Almond, and Dried Cherry Bark
Beer
Berries.
See also individual berries
Berries Romanoff with Frozen Sour Cream
Nectarine-Berry Cobbler with Fluffy Biscuits
Beverages
Pink Grapefruit-Champagne Sorbet Cocktail
Biscotti
Almond and Chocolate Chunk Biscotti
Peppery Chocolate-Cherry Biscotti
Blackberries
Berries Romanoff with Frozen Sour Cream
Blackberry-Brown Butter Financiers
Mango, Blackberry, and Almond Cobbler
Nectarine-Berry Cobbler with Fluffy Biscuits
White Nectarine Sorbet with Blackberries in Five-Spice Cookie Cups
Blueberries
Berries Romanoff with Frozen Sour Cream
Buttermilk Panna Cotta with Blueberry Compote
Nectarine-Berry Cobbler with Fluffy Biscuits
Plum-Blueberry Upside-Down Cake
Brazil Nut, Date, and Fresh Ginger Tart
Bread
Brownies
Robert’s Absolute Best Brownies
Buckwheat Cake with Cider-Poached Apples
Buttermilk Panna Cotta with Blueberry Compote
Butterscotch
C
Cakes.
See also
Cheesecakes; Cupcakes
Banana Cake with Mocha Frosting and Salted Candied Peanuts
Blackberry-Brown Butter Financiers
Buckwheat Cake with Cider-Poached Apples
Coconut and Tropical Fruit Trifle
Kumquat Sticky Toffee Puddings
Nectarine-Raspberry Upside-Down Gingerbread
Orange Upside-Down Gingerbread
Persimmon Cake with Cream Cheese Icing
Plum-Blueberry Upside-Down Cake
Polenta Cake with Olive Oil and Rosemary
Spiced Plum Streusel Cake with Toffee Glaze
Candies
Pistachio, Almond, and Dried Cherry Bark
Caramel
Frozen Caramel Mousse with Sherry-Glazed Pears, Chocolate, and Salted Almonds
Very Spicy Baked Pears with Caramel
Champagne
Champagne Gelée with Kumquats, Grapefruits, and Blood Oranges
Pink Grapefruit-Champagne Sorbet Cocktail
Cheesecakes
Pumpkin Cheesecake with Pecan Crust and Whiskey-Caramel Topping
Ricotta Cheesecake with Orange and Aniseed
Cherries
Cherry, Apricot, and Almond Cobbler
Peppery Chocolate-Cherry Biscotti
Pistachio, Almond, and Dried Cherry Bark
Chocolate
Almond and Chocolate Chunk Biscotti
Anise-Orange Ice Cream Profiteroles with Chocolate Sauce
Banana Cake with Mocha Frosting and Salted Candied Peanuts
Bittersweet Chocolate Mousse with Pear and Fig Chutney
Chocolate Chocolate-Chip Cookies
Chocolate-Dipped Coconut Macaroons
Chocolate Ganache Custard Tart
Frozen Caramel Mousse with Sherry-Glazed Pears, Chocolate, and Salted Almonds
No-Machine Chocolate-Banana Ice Cream
Peppery Chocolate-Cherry Biscotti
Pistachio, Almond, and Dried Cherry Bark
Robert’s Absolute Best Brownies
White Chocolate-Ginger Ice Cream with Chocolate Covered Peanuts
Cider
Buckwheat Cake with Cider-Poached Apples
Citrus fruits.
See also individual fruits
Cobblers
Cherry, Apricot, and Almond Cobbler
Mango, Blackberry, and Almond Cobbler
Nectarine-Berry Cobbler with Fluffy Biscuits
Pineapple, Rhubarb, and Raspberry Cobbler
Chocolate-Dipped Coconut Macaroons
Coconut and Tropical Fruit Trifle
Kiwifruit, Pineapple, and Toasted Coconut Baked Alaska
Tropical Fruit Soup with Coconut Sherbet and Meringue
Banana Cake with Mocha Frosting and Salted Candied Peanuts
Cognac
Very Spicy Baked Pears with Caramel
Compotes
Cookies
Almond and Chocolate Chunk Biscotti
Chocolate Chocolate-Chip Cookies
Chocolate-Dipped Coconut Macaroons
Orange-Poppy Seed Sandwich Cookies
Peppery Chocolate-Cherry Biscotti
Rosemary Cookies with Tomato Jam
Cornmeal
Apple-Pear Crisp with Grappa-Soaked Raisins and Polenta Topping
Polenta Cake with Olive Oil and Rosemary
Rosemary Cookies with Tomato Jam
Cranberries
Cream cheese