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Ready For Dessert

Pastry chef and award-winning blogger David Lebovitz is known for creating desserts with bold and high-impact flavour. His acclaimed new book presents show-stopping sweets that bakers of all abilities can master. In Ready for Dessert elegant finales such as Black Currant Tea Creme Brulee and Anise-Orange Ice Cream Profiteroles with Chocolate Sauce are as easy to prepare as comfort foods like Plum-blueberry Upside-Down Cake and Creamy Rice Pudding. With his unique brand of humour David serves up a tantalising array of more than 170 recipes for cakes crisps cobblers custards cookies and more. He reveals his three favourite ever recipes -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. His trademark friendly guidance colours everything within the book from serving suggestions and storage advice to flavour variations helping ensure success every time. Accompanied by stunning photos by award-winning photographer Maren Caruso this new compilation of David's best recipes to date will inspire you to raid the ingredients cupboard and get baking or perhaps to churn out a batch of home-made ice cream...So if you're ready for dessert (and who isn't?) you'll be happy to have this collection of sweet indulgences on your kitchen shelf.
  • Availability: In Stock
  • Supplier: WHSmith
  • SKU: 9781906417604
Availability: In Stock
£16.00

Product Description

Pastry chef & award-winning blogger David Lebovitz is known for creating desserts with bold & high-impact flavour. His acclaimed new book presents show-stopping sweets that bakers of all abilities can master. In Ready for Dessert elegant finales such as Black Currant Tea Creme Brulee & Anise-Orange Ice Cream Profiteroles with Chocolate Sauce are as easy to prepare as comfort foods like Plum-blueberry Upside-Down Cake & Creamy Rice Pudding. With his unique brand of humour David serves up a tantalising array of more than 170 recipes for cakes crisps cobblers custards cookies & more. He reveals his three favourite ever recipes -a deeply spiced Fresh Ginger Cake; the bracing & beautiful Champagne Gelee with Kumquats Grapefruits & Blood Oranges; & his chunky & chewy Chocolate Chip Cookies. His trademark friendly guidance colours everything within the book from serving suggestions & storage advice to flavour variations helping ensure success every time. Accompanied by stunning photos by award-winning photographer Maren Caruso this new compilation of David's best recipes to date will inspire you to raid the ingredients cupboard & get baking or perhaps to churn out a batch of home-made ice cream... So if you're ready for dessert (and who isn't?) you'll be happy to have this collection of sweet indulgences on your kitchen shelf.

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Jargon Buster

Black - A colour which does not emit any colour of the spectrum. Black absorbs all frequencies of the spectrum.
Chocolate - A confectionary food made from the cacao bean
Chocolate - A brown colour
Ice - Frozen water, the solid state of water.
Date - A day on a calendar
Date - A social activity whith a current or potential partner
Humour - Something either verbal of physical that provides amusement and can provoke laughter
Tea - A hot beverage made from the leaves of a tea plant
Comfort - something that feels nice to the user. Often relaxing.
Ice - Frozen water, Ice is cold to the touch and forms when water reaches 0 degrees centigrade.
Flavour - The taste of a food product.
Champagne - Sparkling white wine, originating from Champagne region in France.
Home - A place of permanent residence for families.
Blood - A red liquid that circulates around the body for all the bodies needs.
Cream - A warmer tone of white, also a thick white/yellow food liquid used in cooking.

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