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Oct 31, 2010 08:40 PM

November/December 2010 BCTM: READY FOR DESSERT: Basic Sauces and Preserves

Our baking cookbook for November/December 2010 is READY FOR DESSERT, by David Lebovitz.

Please use this thread to discuss Ready for Dessert Basic Sauces and Preserves recipes. When posting your review, include the source. If the source is a book, include the book name and page number; and if it you found your recipe online, post a link.

The Chowhound Team has asked me to remind you that verbatim copying of recipes to the boards is a violation of the copyright of the original author. Posts with copied recipes will be removed.

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  1. Just got this book for my birthday and I can't wait to bake out of it. Today I made carmel for the first time based on a recipe I saw demonstrated on Kelsey's Essentials along with David Lebovitz' guidelines. The other day I tried this same recipe without consulting DL's guidelines and my carmel was blond, grainy, and very thick. Today, based on his tips, I got perfect results. Yeah!!

    1. I've had zero problems and 100% satisfaction with Lebovitz recipes. One I thought would be tricky (for me) turned out to be perfect and delicious -- his Cherry Gateau Basque. My review here: