Results tagged Ready for Dessert from David Lebovitz

This Saturday, I’m going to be having a meet-up at La Cocotte bookshop in Paris. I’ll be there from 3-5pm, and will be there to sign your books, have a drink, and enjoy a few treats from Ready for Dessert… My friends at Context Travel will be providing libations as well as giving away some of their Paris walking tours to attendees. See you there!…

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If you’re in Rome, your welcome to come by and say, and enjoy a glass of wine and a few treats, at a book event and meet-up on Saturday, June 5th. From 6 to 8pm I’ll be in the courtyard of the Palazzo Santa Croce, vicolo De’ Catinari, 3 (map) and if you’d like to get a copy of my latest book, Ready for Dessert,…

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This coming week, I’ll be doing a book signing for my new book, Ready for Dessert, at the WHSmith bookstore in Paris. The event will start at 7pm and promises to be as fun as last year’s event. Although I won’t be reading wacky messages this time around, because I’m all out. (But the weekend isn’t over yet…so there’s still time.) If you’re in town…

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Am glad to hear, and read, that many of you are enjoying the Chocolate Chip Cookies from Ready for Dessert. Just a quick note that the recipe (page 188) calls for adding “…bittersweet or semisweet chocolate, coarsely chopped.” They should resemble these. I prefer hand-chopped chocolate since the chunks melt nicely in the cookies, and folks should add all the chocolate—including the tiny bits and…

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Am so happy to release of my newest book, Ready for Dessert—a hefty volume of my all-time favorite recipes! 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…

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Blog Notes

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…

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I Have 51

In French, if someone asks you how old you are, you respond, “J’ai 51 ans”, which translates to “I have 51 years.” It one of the quirks of grammar between the languages, which don’t always intersect. In English, we do say, “I own _______” (fill in blank with something of which you have global, all-encompassing command of), which is a popular phrase, one that I…

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This dessert is the result of a happy accident. I’d been developing some recipes and after a couple furious days of recipe-testing, I had a zillion containers of various odds and ends lying around. I mixed and matched things together, blended them all up, and stuck the mixture in the freezer. A bit later, I tentatively dug in my spoon in and tasted the most delicious batch of…

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‘Tis the beginning of the season for holiday baking. Years ago I gave the much-maligned fruitcake a makeover, dressing it up with plumped-up sour cherries, an overload of chocolate, and a boozy bath of liquor added at the end. You may remember my fruitcake disaster, so I’m not about to give anyone advice on preservation techniques. And you’ll notice my cake dipped a bit in…

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