DAVID LEBOVITZ

Ripe, seasonal fruits, fragrant vanilla, toasted nuts and spices...Every luscious flavour imaginable is grist for the chill in The Perfect Scoop, pastry chef David Lebovitz's gorgeous guide to the pleasures of homemade ice creams, sorbets, granitas and more. Chocolate or strawberry sorbet? Orange popscicle or rum and raisin ice cream? Mojito granita or sweet potato ice cream with maple glazed pecans? This collection of frozen treats ranges from the classic and the comforting to the cutting edge. All come with an emphasis on intense and sophisticated flavours, and are served with a bountiful helping of the author's expert techniques. As well as easy-to-follow recipes for a dazzling range of ice creams, sorbets and granitas, The Perfect Scoop features irresistible toppings and sauces -from classic hot fudge to exotic candied red beans and cajeta (a Mexican form of caramel)- and mouth-watering mix-ins, such as chocolate chip cookie dough, buttercrunch toffee and honey-sesame brittle. The author blurs the line between sweet and savoury, recommending ice creams made of intriguing ingredients like parsley, basil, black pepper or avocado, and offers an array of innovative serving suggestions. With an essential equipment overview, advice on what to look for when purchasing ingredients specifically for use in frozen desserts, and expert technical advice, this oh-so-cool book contains all the info you'll ever need on how to create the perfect scoop.

Ripe seasonal fruits. Fragrant vanilla, toasted nuts, and spices. Heavy cream and bright liqueurs. Chocolate, chocolate, and more chocolate. Every luscious flavor imaginable is grist for the chill in The Perfect Scoop, pastry chef David Lebovitzs gorgeous guide to the pleasures of homemade ice creams, sorbets, granitas, and more.With an emphasis on intense and sophisticated flavors and a bountiful helping of the authors expert techniques, this collection of frozen treats ranges from classic (Chocolate Sorbet) to comforting (Tin Roof Ice Cream), contemporary (Mojito Granita) to cutting edge (Pear-Pecorino Ice Cream), and features an arsenal of sauces, toppings, mix-ins, and accompaniments (such as Lemon Caramel Sauce, Peanut Brittle, and Profiteroles) capable of turning simple ice cream into perfect scoops of pure delight.

Una impresionante colección de las mejores recetas francesas de la principal autoridad en cocina casera de Francia. La célebre escritora gastronómica Ginette Mathiot, autora de Je sais Cuisiner (el

A revised and updated edition of the best-selling ice cream book, featuring a dozen new recipes, a fresh design, and all-new photography. This comprehensive collection of homemade ice creams, sorbets, gelatos, granitas, and accompaniments from New York Times best-selling cookbook author and blogger David Lebovitz emphasizes classic and sophisticated flavors alongside a bountiful helping of personality and proven technique.Davids frozen favorites range from classic (Chocolate-Peanut Butter) to comforting (Smores Ice Cream) and contemporary (Lavender-Honey) to cutting-edge (Labneh Ice Cream with Pistachio-Sesame Brittle). Also appearing is a brand new selection of frozen cocktails, including a Negroni Slush and Spritz Sorbet, and an indulgent series of sauces, toppings, and mix-ins to turn a simple treat into a perfect scoop of delight.

A collection of stories and 100 sweet and savory French-inspired recipes that reflect the way Parisians eat today, featuring lush Parisian photographyDavid Lebovitz is a rare specimen: both a terrific storyteller and a brilliant, uncompromising recipe writer.Yotam OttolenghiIn 2004, David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. In that time, the culinary culture of France has shifted as a new generation of chefs and home cooksmost notably in Parisincorporates ingredients and techniques from around the world into traditional French dishes. In My Paris Kitchen, David remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today. Youll find Soupe a loignon, Cassoulet, Coq au vin, and Croque-monsieur, as well as Smoky barbecue-style pork, Lamb shank tagine, Dukkah-roasted cauliflower, Salt cod fritters with tartar sauce, and Wheat berry salad with radicchio, root vegetables, and pomegranate. And of course, theres dessert: Warm chocolate cake with salted butter caramel sauce, Duck fat cookies, Bay leaf poundcake with orange glaze, French cheesecake . . . and the list goes on. David also shares stories told with his trademark wit and humor; and lush photography taken on location around Paris and in Davids kitchen reveals the quirks, trials, beauty, and joys of life in the culinary capital of the world.

A revised edition of David Lebovitzs bestselling collection of desserts, featuring stunning new photography and more than 170 mouthwatering recipes for pastries, cakes, cookies, and moreProfessional cook and baker David Lebovitz is a master of perfectly pitched desserts and irreverent humora combination that has won him and his books hundreds of thousands of fans. This completely revised edition of Ready for Dessert is a compilation of Davids favorite and best recipes. He serves up a tantalizing array of nearly 175 cakes, pies, tarts, crisps, cobblers, cookies, candies, ice creams, pastries, custards, souffles, puddings, and even dessert sauces, fruit preserves, and homemade liqueurs.Sharing a pared-down sophistication and a focus on fresh, pure flavors and seasonal ingredients, Davids desserts range from simple to showy, light to rich, and classic to edgy, like Nectarine-Raspberry Upside-Down Gingerbread Cake, Apple-Quince Tarte Tatin, Lemon-Ginger Creme Brulee, Buckwheat Chocolate Chip Cookies, Butterscotch-Pecan Ice Cream, Maple Tartlets, and a universally adored Salted Butter Caramel Sauce that can top just about anything.Featuring several all-new recipes and photography shot on location in Paris by award-winning food photographer Ed Anderson, Ready for Dessert, Revised, offers showstopping treats that bakers of all skill levels will master with ease. And Davids trademark friendly guidance, as well as serving suggestions, storage advice, flavor variations, and tips will help ensure success every time. So if youre ready for dessert (and who isnt?), crack open this sweet and essential collection and lets get baking.

A completely revised edition of David Lebovitzs comprehensive guide to everything chocolate, featuring more than fifty rich and decadent recipesincluding fifteen that are brand newfor chocolatey cookies, brownies, cakes, truffles, ice cream, and more.Reading the book is like having an expert at your side, sharing beloved recipes that celebrate one of the worlds greatest ingredientsall with the rigor, wit, and sense of delight that are Davids signatures.Claire Saffitz, author of Dessert Person and Whats for DessertPastry chef and professional baker David Lebovitz is a master of perfectly pitched desserts and irreverent humora combination that has won him and his books hundreds of thousands of fans.In this fully updated edition of The Great Book of Chocolate, Lebovitz discusses the history of chocolate, bean-to-bar producers, chocolate shops in Paris (and his time working in a Belgian chocolate shop!), while also sharing invaluable tips for baking with, sourcing, storing, and using everybodys favorite ingredient. Fifteen new recipes join Lebovitzs classics, for a total of more than fifty recipes, including Melting Chocolate Cakes, Chocolate Cherry Buttermilk Scones, Chocolate Espresso Cookies, Chocolate Chip Pecan Pie, Vegan Chocolate Marshmallows, and even a Chocolate Negroni.Featuring all new photography from Paris and San Francisco, The Great Book of Chocolate, Revised, is a sweet treat for home bakers and chocolate lovers alike.

From the New York Times bestselling author of My Paris Kitchen and LAppart, a deliciously funny, offbeat, and irreverent look at the city of lights, cheese, chocolate, and other confections.Like so many others, David Lebovitz dreamed about living in Paris ever since he first visited the city and after a nearly two-decade career as a pastry chef and cookbook author, he finally moved to Paris to start a new life. Having crammed all his worldly belongings into three suitcases, he arrived, hopes high, at his new apartment in the lively Bastille neighborhood. But he soon discovered its a different world en France.From learning the ironclad rules of social conduct to the mysteries of mens footwear, from shopkeepers who work so hard not to sell you anything to the etiquette of working the right way around the cheese plate, here is Davids story of how he came to fall in love withand even understandthis glorious, yet sometimes maddening, city.When did he realize he had morphed into un vrai parisien? It might have been when he found himself considering a purchase of mens dress socks with cartoon characters on them. Or perhaps the time he went to a bank with 135 euros in hand to make a 134-euro payment, was told the bank had no change that day, and thought it was completely normal. Or when he found himself dressing up to take out the garbage because he had come to accept that in Paris appearances and image mean everything. Once you stop laughing, the more than fifty original recipes, for dishes both savory and sweet, such as Pork Loin with Brown SugarBourbon Glaze, Braised Turkey in Beaujolais Nouveau with Prunes, Bacon and Bleu Cheese Cake, Chocolate-Coconut Marshmallows, Chocolate Spice Bread, Lemon-Glazed Madeleines, and MochaCreme Fraiche Cake, will have you running to the kitchen for your own taste of Parisian living.

TALES OF THE COCKTAIL SPIRITED AWARD® WINNER • IACP AWARD FINALIST • The New York Times bestselling author of My Paris Kitchen serves up more than 160 recipes for trendy cocktails, quintessential apé

Bestselling author and world-renowned chef David Lebovitz continues to mine the rich subject of his evolving ex-Pat life in Paris, using his perplexing experiences in apartment renovation as a launching point for stories about French culture, food, and what it means to revamp ones life. Includes dozens of new recipes. When David Lebovitz began the project of updating his apartment in his adopted home city, he never imagined he would encounter so much inexplicable red tape while contending with perplexing work ethic and hours. Lebovitz maintains his distinctive sense of humor with the help of his partner Romain, peppering this renovation story with recipes from his Paris kitchen. In the midst of it all, he reveals the adventure that accompanies carving out a place for yourself in a foreign countryunder baffling conditionswhile never losing sight of the magic that inspired him to move to the City of Light many years ago, and to truly make his home there.

A compact connoisseurs guide, with recipes, to todays cutting-edge array of chocolates and chocolate makers from former Chez Panisse pastry chef David Lebovitz.In this compact volume, David Lebovitz gives a succinct cacao botany lesson, explains the process of chocolate making, runs through chocolate terminology and types, presents information on health benefits, offers an evaluating and buying primer, profiles the worlds top chocolate makers and chocolatiers (with a whole chapter dedicated to Paris alone!), and shares dozens of little-known factoids in sidebars throughout the book. The Great Book of Chocolate includes more than 50 location and food photographs, and features more than 30 of Lebovitzs favorite chocolate recipes from Black-Bottom Cupcakes to Homemade Rocky Road Candy, Orange and Rum Chocolate Mousse Cake to Double Chocolate Chip Espresso Cookies. His extensive resource section (with websites for international ordering) can bring the worlds best chocolate to every door. A self-avowed chocoholic, Lebovitz nibbles chocolate every day and with The Great Book of Chocolate in hand, he figures the rest of us will too.

Assim como muitos de nós, David Lebovitz sonhava viver em Paris desde sua primeira visita à cidade nos anos 80. Finalmente, depois de quase duas décadas de carreira como chefe confeiteiro e autor de

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