false 153041 6055063 0767928881 9780767928885 89 <![CDATA[The Sweet Life in Paris: A Recipe for Living in the World's Most Delicious City]]> http://photo.goodreads.com/books/1255629270m/6055063.jpg http://photo.goodreads.com/books/1255629270s/6055063.jpg http://www.goodreads.com/book/show/6055063.The_Sweet_Life_in_Paris_A_Recipe_for_Living_in_the_World_s_Most_Delicious_City 3.83 279 Like so many others, David Lebovitz dreamed about living in Paris ever since he first visited the city in the 1980s. Finally, after a nearly two-decade career as a pastry chef and cookbook author, he 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 it's a different world en France.

From learning the ironclad rules of social conduct to the mysteries of men's 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 David's story of how he came to fall in love with—and even understand—this 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 men's 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.

The more than fifty original recipes, for dishes both savory and sweet, such as Pork Loin with Brown Sugar–Bourbon Glaze, Braised Turkey in Beaujolais Nouveau with Prunes, Bacon and Bleu Cheese Cake, Chocolate-Coconut Marshmallows, Chocolate Spice Bread, Lemon-Glazed Madeleines, and Mocha–Crème Fraîche Cake, will have readers running to the kitchen once they stop laughing.

The Sweet Life in Paris is a deliciously funny, offbeat, and irreverent look at the city of lights, cheese, chocolate, and other confections.

]]> 153041 4.02 450 124 2009 261821 1580088082 9781580088084 31 <![CDATA[The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments]]> http://photo.goodreads.com/books/1173230324m/261821.jpg http://photo.goodreads.com/books/1173230324s/261821.jpg http://www.goodreads.com/book/show/261821.The_Perfect_Scoop_Ice_Creams_Sorbets_Granitas_and_Sweet_Accompaniments 4.52 126 153041 4.02 450 124 2007 418897 1580084958 9781580084956 2 <![CDATA[The Great Book of Chocolate]]> http://photo.goodreads.com/books/1174581088m/418897.jpg http://photo.goodreads.com/books/1174581088s/418897.jpg http://www.goodreads.com/book/show/418897.The_Great_Book_of_Chocolate 3.39 18 153041 4.02 450 124 2004 418901 0060191856 9780060191856 0 <![CDATA[Room For Dessert : 110 Recipes for Cakes, Custards, Souffles, Tarts, Pies, Cobblers, Sorbets, Sherbets, Ice Creams, Cookies, Candies, and Cordials]]> http://photo.goodreads.com/books/1174581091m/418901.jpg http://photo.goodreads.com/books/1174581091s/418901.jpg http://www.goodreads.com/book/show/418901.Room_For_Dessert_110_Recipes_for_Cakes_Custards_Souffles_Tarts_Pies_Cobblers_Sorbets_Sherbets_Ice_Creams_Cookies_Candies_and_Cordials 4.38 13 Room for Dessert. A former pastry cook at Chez Panisse in California, Lebovitz offers more than 110 recipes for cakes, curds, soufflés, tarts, pies, cobblers, ice creams, cookies, and more, beautifully depicted by color photos. He also manages, as few other baking book authors do, to provide lucid technical guidance, so even novice bakers should have success with his recipes. Readers searching for a solid collection of doable desserts, from homey to dress-up (but never too bedecked) will find the book is just what they're looking for.

Featured are a number of Lebovitz's most acclaimed desserts, including Meyer Lemon Semifreddo, Butternut Squash Pie, and Orange Almond Bread Pudding. Readers will also want to try his modernized Marjolaine (chocolate-covered layers of vanilla and praline creams sandwiched between crisp nut meringues), Fresh Ginger Cake, Mexican Chocolate Ice Cream, and Brown Sugar-Pecan Shortbread, among others. With a chapter on liqueurs and preserves--there's a recipe for a luscious pineapple ginger marmalade, for example--and a presentation of basic formulas that includes dessert sauces (Lebovitz's soft-candied citrus peel topping is a standout), the book, wide in scope yet straightforward in detail, delivers. --Arthur Boehm

]]> 153041 4.02 450 124 1999 418899 0066212464 9780066212463 2 <![CDATA[Ripe for Dessert: 100 Outstanding Desserts with Fruit--Inside, Outside, Alongside]]> http://photo.goodreads.com/books/1174581089m/418899.jpg http://photo.goodreads.com/books/1174581089s/418899.jpg http://www.goodreads.com/book/show/418899.Ripe_for_Dessert_100_Outstanding_Desserts_with_Fruit_Inside_Outside_Alongside 3.92 12 David Lebovitz loves fruit. From the richness of a summer blackberry to the mellow sweetness of a juicy mango, fruit inspires and delights this celebrated pastry chef. In Ripe for Dessert, David shares his passion for fruit and his treasure trove of inspired, innovative, and luscious dessert recipes.

These sweets celebrate fruit in all its diverse glory, as David's intensely flavorful and imaginative recipes show off the best of every season and reward every dessert lover's fancy. The seven chapters, with more than 130 recipes in all, are organized by category, with an eye to the seasons. They feature apples, pears, and quince from the fall harvest; citrus and dried fruits from winter; stone fruits and berries for the height of summer; figs and melon for its waning days; and David's signature tropical fruits desserts, which will surprise and delight your sweet tooth year round.

Such light, elegant dishes as Pomegranate Granita and golden Honey-Poached Pears let the fruits' flavors shine, with minimal fuss or adornment. But David is no spartan. His recipes go all out, with rich cakes and creamy custards, pastries, frozen desserts, and soufflÉs, accented and enlivened by complex fruit flavors. A luxurious Lemon-Ginger CrÈme BrÛlÉe puts a tart, fruity twist on a classic sweet, while a Candied Orange and Rosy Rhubarb Sauce raises a perfect, anise-scented Ricotta Cake to a new level of sophistication. For chocolate lovers, David presents pairings that will surprise and satisfy, including Anise-Orange Ice Cream Profiteroles with Chocolate Sauce, Pear and Fig Chutney with Bittersweet Chocolate Mousse, and a Chocolate SoufflÉ Cake with Prunes, Cranberries, and Kumquats in Port. David even offers a fabulous, thirst-quenching Gingery Lemonade.

With Ripe for Dessert's bounty of easy, user-friendly recipes, you can transform your favorite fruits of every season into dishes that will impress and delight all the dessert lovers in your life.

]]> 153041 4.02 450 124 2003 6693605 158008138X 9781580081382 0 <![CDATA[Ready for Dessert: My Best Recipes]]> http://www.goodreads.com/images/nocover-111x148.jpg http://www.goodreads.com/images/nocover-60x80.jpg http://www.goodreads.com/book/show/6693605-ready-for-dessert 5.00 1 153041 4.02 450 124 2010 7173327 076792889X 9780767928892 0 <![CDATA[The Sweet Life in Paris]]> http://photo.goodreads.com/books/1259872498m/7173327.jpg http://photo.goodreads.com/books/1259872498s/7173327.jpg http://www.goodreads.com/book/show/7173327-the-sweet-life-in-paris 3.00 1 153041 4.02 450 124 2010