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Cook the Book: 'Ready for Dessert'

20100412readtfordessertlebovitz.jpgDavid Lebovitz has made a pretty sweet life for himself. Starting out in the pastry department of Chez Panisse, Alice Waters' pioneering Berkley locavore clubhouse, Lebovitz learned the benefits of local, seasonal produce early on. Taking this concept to the kitchens of various Bay Area restaurants, Lebovitz's creations were never fussy or precious, just simple, boldly flavored desserts that brought out the best in the ingredients they were made from.

In 2002, Lebovitz ducked out of hectic restaurant life and relocated to Paris where he could pursue his passion for beautiful local produce, enjoy arguably some of the most delicious pastries in the world, not to mention write a slew of incredible cookbooks. He also found time to start a humorous and hunger-inducing blog which chronicles his life cooking, baking, and eating his way around Paris for better or for worse.

Ready for Dessert is Lebovitz's most recent collection of his all-time favorite dessert recipes. It's an absolutely gorgeous book filled with pages upon pages of recipes and photos that will motivate you to get in the kitchen and start baking.

For the next four Mondays we are going to be sharing recipes from Ready for Dessert starting with light and wonderfully springy Super-Lemony Souffl├ęs.

Win 'Ready for Dessert'

Thanks to the generous folks over at Ten Speed Press, we are giving away five (5) copies of Ready for Dessert this month. All you have to do is tell us about your all time favorite dessert recipe in the comments section below.

Five (5) people will be chosen at random among the eligible comments below. We're sorry, but entry is only open to residents of the U.S. and Canada. Comments will close Monday, May 10 at noon ET. The standard Serious Eats contest rules apply.

Printed from http://www.seriouseats.com/2010/04/cook-the-book-ready-for-dessert.html

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