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Ripe for Dessert: 100 Outstanding Desserts with Fruit--Inside, Outside, Alongside Hardcover – June 3, 2003
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More substantial dessert fare shows up in David Lebovitz's Ripe for Dessert . This volume from Alice Waters' pastry chef at Chez Panisse shows dedication to using the finest available seasonal fruits. The many variations on poached pears highlight the fruit's versatility whether poached in white wine, honey, or Marsala. Instead of everyday profiteroles, Lebovitz stuffs anise-orange ice cream into puffs before crowning them with chocolate syrup. Crepes overflow with Grand Marnier butter and then get a topping of butterscotch sauce. For the kids, Lebovitz cleverly offers Jellied Tangerine Juice in lieu of ordinary boxed gelatin. Lebovitz also uses dried fruits, his butterless date-nut torte the most unusual of his creations. Dedicated dessert cooks will be tempted to try every one of Lebovitz's inspired recipes. Mark Knoblauch
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About the Author
David Lebovitz was pastry cook at Chez Panisse for twelve years with a few brief forays into the outside world, including a stint as pastry chef at Bruce Cost's Monsoon, a critical favorite. He lives in San Francisco, California.
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I was doubtful about ordering, because I'm not big on "fussing" w/ fruit - I'm...Read more