Other Works by Lebovitz

Ready for Dessert is Lebovitz's most recent treat, offering up over 170 of his most favourite recipes from cakes, pies, and tarts, to cobblers, soufflés, and puddings. All accompanied by stunning photos by award winning photographer Maren Caruso.

Reviews:

"Lebovitz's chatty, down-to-earth tone is sure to steady any rattled nerves as you turn the oven on and get the measuring cups out. And for seasoned cooks and bakers, Lebovitz's recipes are classics worth revisiting." - Epicurious.com, The Best Cookbooks of 2010: Best Dessert. 

"Dessert Genius David Lebovitz's Opus." —Condé Nast Traveler, 4/5/10 

Start churning because The Perfect Scoop  is an ice-cream lovers dream come true. From the basics of ice-cream making to recipes for homemade cones, and ice-cream sandwiches. Lebovitz tackles classic vanilla and chocolate to the more sophisticate  Mojito Granita. 

Reviews:

"The Perfect Scoop digs right into what you need to know for successful ice creams, sherbets, gelatos, sorbets, frozen yogurts,and granitas." - New York Times 

"The author's 25 years of experience as a frozen-dessert maker are put to excellent use in this wittily written, detailed volume…Great photos and plenty of practical advice combine to make this an appealing and useful resource for the dessert aficionado." 

- Publishers Weekly

A combination guide and e-book, the Paris Pastry Guide allows you to discover over 300 of Lebovitz's favourite pastry, chocolate, and candy shops in Paris. The e-book contains reviews and photos by Lebovitz himself as well as full address, and other details such as closest metro, phone number and hours of operation for each shop. You'll also find a guide to common French food and baking terms.  * Also available as an App from iTunes.

An Ode to the authors favourite ingredient, The Great Book of Chocolate is the ultimate guidebook to the world of chocolate. Containing everything from how it is made, to explaining what the labels mean.  The majority of the book is devoted to chocolate desert recipes both classic and modern.  

Reviews:  

"This terrific slim paperback guide, from the former Chez Panisse pastry chef, helps readers make sense of the abundance of boutique chocolates. Look for recipes like Black-Bottom Cupcakes as well as sections on the best small producers." - Food & Wine

In his first cookbook Room for Dessert , Lebovitz offers more than 110 recipes to tempt the sweet tooth in everyone. You'll discover cakes, custards, pies, ice creams, and cookies both the simple and over the top. Guaranteed to become a favourite go-to for whipping up something sweet. Selected as a finalist for an IACP/Kitchen Aid Best Book on Baking Award.

Reviews:        

"Instant Masterpiece" - San Francisco Examiner

"David's instructions are so clear and simple and the recipes are so good that it becomes clear what a master baker he is." - New York Times

Ripe for Dessert features over 100 dessert recipes where fruit takes centre (back and side) stage. Including household favourites and the more adventurous. From Apple Blackberry Crisp to Lime and Marshmallow Pie. 

Reviews:

"Dedicated dessert cooks will be tempted to try every one of Lebovitz's inspired recipes." - Booklist

"The stories he tells and images he uses in describing the fruit, their smell, color, and ripeness make you already savor their taste. I couldn’t wait to jump into the kitchen and begin baking. " - Goodcooking.com

Paris Was Ours is a collection of memoirs about the French capital. Lebovitz along with 31 other diverse authors such as David Sedaris, Joe Queenan, and Diane Johnson answer the question : Why, of all the places I've lived, did Paris affect me the most? 

Reviews:

"Absorbing reading; essential for anyone thinking of living in la Ville-Lumiere. "- Library Journal Review