Results tagged cookbook from David Lebovitz

[UPDATE: This sale is now over, but the book is available online, or at your local bookseller.] Get ready for holiday baking with the electronic version of Ready for Dessert on sale for only $1.99 for a limited time. It’s a collection of my all-time favorite baking recipes, from a spicy, moist Fresh Ginger Cake, just in time for the holidays, to the best Chocolate Chip Cookies. Ready for…

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Shortly after I had moved to France, I made dinner for friends in my apartment, which we finished up with a chocolate tart, which I flecked with a few grains of flaky sea salt. Everyone ate their desserts but one guest, politely, finally spoke up to let me know that somehow, I’d gotten some salt on the dessert. Since then, salt has become a popular ingredient…

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Next week, I’ll be doing two events in San Francisco… Booksigning at Omnivore Books The event is from 2 to 3pm at Omnivore Books in San Francisco (3885B Cesar Chavez Street). Super-duper chocolate treats will be provided by the fine folks at Charles Chocolates of San Francisco. There will be a short talk at the beginning followed by a booksigning. Due to the size of the shop,…

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With some exceptions (white chocolate in fresh ginger ice cream, caramel corn, marshmallows, and candied peanuts, for example), I tend to like things that aren’t too sweet. That occasionally confounds people because I’m a baker and I am no stranger to sugar, honey, and maple syrup. But I tend to gravitate toward things that get their flavors courtesy of chunks of bittersweet chocolate, a swirl of dark…

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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…

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When asked about my “desert island” dessert, it takes me about a nanosecond to respond, and I invariably reply that it’d be Œufs à la neige, otherwise known as “Snow Eggs.” It’s one of those classic French desserts that, even though I’m not French, I have a deep fondness – and a sense of nostalgia – for. When I order it in restaurants I am…

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I was recently interviewed about cookbooks that I like and when I thought about the ones I’ve been most intrigued with, a few stood out. They were single-subject books that explore a single topic, which I find useful when looking for a straightforward recipe to try out. But the more complex, thorough books help me understand cuisines that I’m not all familiar with. For example,…

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Stacks and stack of books are piled up here and there, in every possible space around my apartment. I can’t help it — I love books! I’ve got books on my nightstand, there are three stacks on my coffee table (and two precariously high stacks next to the sofa), and, of course, several on my kitchen counter with recipes that I’ve bookmarked. It’s not possible…

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I met Michael Lamotte back in 1998, when I was looking for a photographer to shoot my first book, Room for Dessert. Because he had done several beautiful books with other Bay Area authors, I was really happy that I was able to work with him because I was a big fan. He did such a great job that he photographed my second book as…

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