Food: Chic and exciting desserts for the making 

David Lebovitz, who worked in the pastry kitchen at Chez Panisse for 12 years and now lives in Paris, understands the parameters of the home kitchen and the patience quotient of the home cook, yet his desserts are hardly homely — they’re chic and exciting.

In his new book, “Ready for Dessert” (10 Speed Press, 2010, $35), Lebovitz has collected and reworked his favorite recipes from more than 30 years of dessert making. Many have been created for his website and blog, — a must-stop even if you are only dreaming of going to Paris.

This is the Lebovitz book that has it all: an elite selection of cakes, fruit desserts, custards, frozen desserts, cookies and candies that encompass all the techniques you’ll ever need to make dessert. The large-format color photos are ridiculously seductive and the design and tone of the book make you believe that your fresh ginger cake, banana butterscotch cream pie or tangy lemon frozen yogurt will taste as luscious as they look here. Based on my experience with Lebovitz’s recipes, they will.


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