Books

Room For Dessert

(HarperCollins) Hailed by critics nationwide and called an "instant masterpiece" by the San Francisco Examiner, Room For Dessert was honored by being selected as a finalist for an IACP/KitchenAid Best Book on Baking Award. There’s over 100 recipes from everything from a simple yet over-the-top Chocolate Orbit Cake to Chocolate Chunk Cookies and a great recipe for chewy Coconut Macaroons that you will want to make over and over. The recipe for Fresh Ginger Cake is a classic, and is another reason that Room For Dessert has become a favorite of home cooks everywhere.

Photography by Michael Lamotte.

The New York Times said about Room For Dessert, "David’s instructions are so clear and simple and the recipes are so good that it become clear what a master baker he is."

Ripe For Dessert

(HarperCollins) Ripe For Dessert features desserts with fruit inside, outside, and alongside. Whether you’re looking for something simple and delightful, such as a flavorful Apple and Blackberry Crisp and a luscious Plum Cake with Toffee Topping, or what many consider ‘The Absolute Best Brownies’ in the world with a secret ingredient and a lofty brightly-flavored Lime and Marshmallow Pie, Ripe for Dessert includes everyone’s favorite desserts with fruit.

Photography by Michael Lamotte.

The Bakers Dozen Cookbook

(Morrow) A collective result of the best bakers in the San Francisco Bay Area, we tested hundreds of cheesecakes to come up with best, creamiest, and densest cheesecake imaginable. Other contributors include Flo Braker, Alice Medrich, Carol Field, and Marion Cunningham. The result is a oversized volume of recipes that resulted from our get-togethers and baking confabs where we learned from each other how to make the perfect Angel Food Cake, the secrets of the best cookies, the flakiest pie crusts, and loftiest chocolate cakes.

The Great Book of Chocolate

(Ten Speed Press) The ultimate guidebook to the world of chocolate, this comprehensive volume has it all, beginning with how chocolate is made to explaining what those labels mean, simple explanations of the history of chocolate as well as some of the startling health benefits that scientists have recently discovered. The Great Book of Chocolate was noted by The New York Times and Food and Wine magazine as one of the top books of the year.

Much of the book is devoted to recipes for classic and modernized chocolate desserts, which is guaranteed to satisfy the cravings of Chocophiles everywhere! You’ll find recipes for moist and light Chocolate-Cherry Scones to Warm Individual Chocolate Cakes oozing chocolaty goodness. With simple instructions to make your own unbelievably good Belgian-style Chocolate Truffles and David’s famous recipe for Homemade Rocky Road, this is the one book that every chocolate-lover needs to own.

Photography by Christopher Hirsheimer.

The Perfect Scoop

(Ten Speed Press) The Perfect Scoop is an ice-cream lovers dream come true. Home-style favorites and contemporary ice creams, fresh-fruit sorbets, chilly sherbets, frozen yogurts, and authentic Italian granitas are well represented in the hundreds of recipes in this beautifully-photographed book. You’ll also find recipes for sauces, like Marshmallow Hot Fudge and Salted Butter Caramel, as well as easy instructions for the best tasting Mix-ins you’ve ever smashed into your ice cream: Homemade thin mints, peanut butter patties, and dark chocolate truffles.

And because ice cream always tastes better when perched on something edible, you’ll find recipes for homemade cones, feather-light meringues, golden-brown cream puffs, chewy and cakey brownies, as well as oversized cookies to make the best ice cream sandwiches you’ve ever tasted.

Start churning today with The Perfect Scoop.

Photography by Lara Hata.

David’s next book is scheduled for release by Broadway Books in May 2009.