Results tagged chocolate chip cookies from David Lebovitz

Liddabit Sweets

S'Mores bars from Liddabit Sweets New York City

I was trying to explain to my French other-half what an incubator was. In America, we don’t use the term just for babies, but we use it to describe groups that exist in places like San Francisco, where new ideas are born from creative minds which are often the result of thinking “outside the box.” There are the tech giants, like Apple, Facebook, and Google, that started that way, but it also extends to the food community and you can now find thriving businesses producing everything from bean-to-bar chocolates to organic tofu noodles, and reviving heirloom breeds of tomatoes and long-lost strains of wheat, milling them into loaves of exceptional breads and other treats.

One of my unrealized dreams, that I’ve been incubating – and perhaps I was ahead of my time (or I’ve missed the boat…), has been to open up an ice cream shop. But even before I got the silly notion of my own ice cream shop into my head (overworked friends who have bakeries always warned me not to get into the business – sometimes offering to unload theirs on me…for free!), I wanted to have a store specializing in homemade candies.

Liddabit Sweets - sea salt caramels

Sure, making candy isn’t anything new; in the relatively small town I grew up in, we had a candy shop in the center where you could watch the candy makers working through the white-paned windows inside the store, which separated the customers from the workers, who were pouring sugar syrups and dipping chocolates in the back. It had opened in 1931 and lasted until 1997. Some of the candies and chocolates were stacked up nicely on shelves, and others were lined up on tables around the store. My grandmother was never without at least one box of their buttercrunch in her house. Proof that the apple doesn’t fall far from the tree.

Continue Reading Liddabit Sweets…

Ready for Dessert Notes, Erratum & Tips

I’ve been in the midst of working with the publisher in the United Kingdom for the release of Ready for Dessert and The Perfect Scoop on this side of the Atlantic*. I’ll announce the dates as to when they’ll be available, but I’m thrilled to have them more readily available to European readers. And my shoulders will be happy as well because you have no idea how much work it is lugging boxes of 3-pound books through airports.

Books go through rigorous editing after they’re written, then they’re copyedited, then proofread by the author. Then the book gets punted back to the editor, and back to the author for a final look through. Then it gets forwarded the designer, then to the printer.

Continue Reading Ready for Dessert Notes, Erratum & Tips…

Salted Butter Chocolate Chip Cookie Recipe

chocolate chip cookies

When I worked in the restaurant business, if you happened to walk in during staff meal, you could always tell who were the pastry people: we were the ones dousing our food with vinegar and salt. That is, when we had time to sit down and eat. I like sweets, but I like them tempered with something not-necessarily sweet, which is why sometimes you’ll see a squeeze of lemon juice added to a fruit ice cream base or bakers like me include a pinch of salt in batter, to balance things out.

For many years, salted butter was banished from most baking recipes, since the amounts varied by brand and unsalted butter was said to be fresher; the theory was that salt is a preservative adding it to butter may mean the butter is older. In France, you can get the most wonderful salted butter at not just fromageries, but in supermarkets, which usually say on the package that the butter has cristaux de sel de mer, big crystals of sea salt, and they note which region the salt is harvested from as well, giving it provenance.

Continue Reading Salted Butter Chocolate Chip Cookie Recipe…

It’s Ready!


Today is the release of my newest book, Ready for Dessert—a hefty volume of my all-time favorite recipes!

Ready for Dessert

You’ll find everything I love in this book, from the Chocolate Chip Cookies that won over les Parisiens to a French inspired Apple-Frangipan Galette. I figured out the secret to truly chewy Peanut Butter Cookies, and frosted Black and Whites finally get their due. I riff on Gâteau Basque (okay, there are two riffs), there’s a cool and creamy Butterscotch Flan, and…at long last, the cookie recipe that I spent almost ten years perfecting.

Continue Reading It’s Ready!…

Blog Notes

BLT

Dinner at Hidden Kitchen

On May 13, I’ll be hosting a dinner at the always-booked Hidden Kitchen in association with the folks at Context Travel. Local food gem Meg Zimbeck will join me, and aside from a super dinner, guests will also get a copy of my upcoming book, Ready For Dessert.

There’s just a few spaces left, It’s now sold out, so if you’ve been dying to try Hidden Kitchen, or would like to get a closer look at that worrisome bald spot that appears to be growing on the backside of my head, you can e-mail your name to be on the waiting list.

Continue Reading Blog Notes…

Chocolate Chip Cookies with Mesquite recipe

chocolatechipcookies1blog

I’ve had a hankering to try Heidi‘s recipe for Chocolate Chip Cookies with her secret ingredient—mesquite flour—for the longest time. But although the mesquite flour I eventually found encompasses several continents, like I do, it’s not available in the one I live in. So when I went to Texas, which I figured would be the epicenter of mesquite last June, I wandered the well-stocked aisles at Central Market in search of it. And lo and behold, there is was.

Looking at the label, I was surprised to find that it was imported…from Argentina. By a California company. And there I was, in a supermarket in Texas, buying it. Which I then brought back to France.

Continue Reading Chocolate Chip Cookies with Mesquite recipe…