Lebovitz, a pastry chef and cookbook author, always dreamed about living in Paris. This collection of recipes and observations is a deliciously funny, offbeat, and irreverent look at the city of lights, cheese, chocolate, and other confections.
A full-color collection of 150 recipes for ice creams, sorbets, and granitas (plus sauces, mix-ins, and vessels) from celebrated pastry chef David Lebovitz, formerly of Chez Panisse and author of The Great Chocolate Book and Room for Dessert.
David Lebovitz's credentials are impressive: he spent 12 years as a pastry cook at Chez Panisse in Berkeley, California. This collection of dessert recipes is the result of his expertise, and includes inspiring and delicious recipes in virtually every genre.
This is the book every chocophile has been waiting for. David Lebovitzs guide is a jam-packed snapshot of the global chocolate picture. He explains the process of chocolate making, runs through chocolate terminology and types, presents information on health benefits, and shares tons of little-known factoids about chocolate. Included are more than ...
A collection of classical and unusual fruit dessert recipes features options that utilize natural flavors and uncomplicated preparations, and includes such dishes as berry cobbler, apple cranberry crisp, and cherry chocolate fruitcake.
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