![]() ![]() His trademark friendly guidance, as well as suggestions, storage advice, flavor variations, and tips will help ensure success every time. ![]() ![]() In Ready for Dessert, elegant finales such as G teau Victoire, Black Currant Tea Cr me Br lee, 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, souffles, puddings, ice creams, sherbets, sorbets, cookies, candies, dessert sauces, fruit preserves, and even homemade liqueu David reveals his three favorites: a deeply spiced Fresh Ginger Cake the bracing and beautiful Champagne Gelee with Kumquats, Grapefruits, and Blood Oranges and his chunky and chewy Chocolate Chip Cookies. Lucky for us, this translates into showstopping sweets that bakers of all skill levels can master. Pastry chef David Lebovitz is known for creating desserts with bold and high-impact flavor, not fussy, complicated presentations. ![]()
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