Since 2004, David Lebovitz has used his blog to chronicle the ups, downs, and culinary delights of living in Paris. And we couldn't help but notice that, as a former pastry chef, David tends to focus on all things sweet. In fact he's become the go-to man for Paris pastry, which is a blessing in a city that overflows with sweets. Yes, somehow between blogging, writing cookbooks, and a personal memoir, he found time to sample over 300 pastries in the City of Light. Here are 9 of his top picks.
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Okay, we wanted David to share this recipe less because of the ice cream, and more because of the chocolate coating. Chocolate sauce is a great thing, but isn't a thin, crackly chocolate shell a hundred times better?
We can't imagine a better summer cooler than this sweet-tart raspberry rosé sorbet. The alcohol in the wine keeps it from freezing too hard in the ice cream maker, but it sets up perfectly after a stint in the freezer.
It takes careful attention to prepare the butterscotch mixture for this ice cream, but it's worth it for the deep, rich flavors of caramelized sugar. Pecans are a buttery, crunchy complement.
We love the tart, fresh flavors of good frozen yogurt, so we had to share David Lebovitz's recipe for lemon frozen yogurt. Lemon juice and zest lend flavor, but it's the magic ingredient—citric acid crystals—that really push this into pucker-tart territory.
It's hard to think of a way to improve upon the sweet, nectarlike flavor of fresh figs—except, perhaps, to churn them into ice cream. These dark, soft fruits, the riper the better, are cooked down with lemon zest and juice (and a bit of sugar) before they're blended with cream and chilled.
To pastry nerds or baking cookbook collectors or Internet recipe-hounds, David Lebovitz needs no introduction. He's an incontestable authority on all things sweet, a renowned pastry chef and author who's written definitive books on chocolate, ice cream, and more. But if you've never tried one of Lebovitz's recipes, this is the week to do so; he's agreed to share a different ice cream recipe with us every day this week (perfect July kitchen projects!).
I'm a huge fan of David Lebovitz's fantastic recipes and entertaining writing, and have always been intrigued by his chocolate bread. What in the world would it taste like? Chocolate mixed into the bread itself? But how bready would it be? Yeasty at all? What about the sweetness level?
They're showing up in more places than ever: baked in fancy restaurant desserts, folded into ice cream, and even lining the shelves of grocery stores. But their exact origin and nature is still something of a mystery to many people. I'm talking about cocoa nibs. What are they? Bits of fermented, dried, roasted and crushed cacao bean. They're extremely good for you, and have an intense chocolatey taste, but aren't sweet at all.
Chocolate is a complex thing—its history, properties, lore, chemistry and uses fill volumes and volumes of books. I'm always looking to expand my knowledge, and thought I'd share some of my favorite chocolate-related tomes this week. Since my space here is limited, this is by no means a comprehensive or scientifically compiled list. Please jump in and add your favorites! I'm always looking for new reading material.
New York Times How does a serious eater justify a tour of Paris chocolatiers? In the New York Times, Amy Thomas pedals from shop to shop. There's no way she could have burned off all those chocolates, but it's...
Because everyone likes bacon and there's no reason to restrict its intake to breakfast, ice cream expert David Lebovitz experimented by making candied bacon ice cream. Considering that the resulting smoky/salty/cinnamon-tinged dessert got a thumbs up from his butcher,...