Ripe for Dessert: 100 Outstanding Desserts with Fruit--Inside, Outside, Alongside
Author: David Lebovitz
David Lebovitz loves fruit. From the richness of a summer blackberry to the mellow sweetness of a juicy mango, fruit inspires and delights this celebrated pastry chef. In Ripe for Dessert, David shares his passion for fruit and his treasure trove of inspired, innovative, and luscious dessert recipes.
These sweets celebrate fruit in all its diverse glory, as David's intensely flavorful and imaginative recipes show off the best of every season and reward every dessert lover's fancy. The seven chapters, with more than 130 recipes in all, are organized by category, with an eye to the seasons. They feature apples, pears, and quince from the fall harvest; citrus and dried fruits from winter; stone fruits and berries for the height of summer; figs and melon for its waning days; and David's signature tropical fruits desserts, which will surprise and delight your sweet tooth year round.
Such light, elegant dishes as Pomegranate Granita and golden Honey-Poached Pears let the fruits' flavors shine, with minimal fuss or adornment. But David is no spartan. His recipes go all out, with rich cakes and creamy custards, pastries, frozen desserts, and soufflés, accented and enlivened by complex fruit flavors. A luxurious Lemon-Ginger CrÈme BrÛlée puts a tart, fruity twist on a classic sweet, while a Candied Orange and Rosy Rhubarb Sauce raises a perfect, anise-scented Ricotta Cake to a new level of sophistication. For chocolate lovers, David presents pairings that will surprise and satisfy, including Anise-Orange Ice Cream Profiteroles with Chocolate Sauce, Pear and Fig Chutney with Bittersweet Chocolate Mousse, and a Chocolate Soufflé Cakewith Prunes, Cranberries, and Kumquats in Port. David even offers a fabulous, thirst-quenching Gingery Lemonade.
With Ripe for Dessert's bounty of easy, user-friendly recipes, you can transform your favorite fruits of every season into dishes that will impress and delight all the dessert lovers in your life.
Lebovitz's first book, Room for Dessert, featured indulgent sweets of all kinds, but he says fruit desserts are his real passion. As pastry chef at Chez Panisse for many years, he always had the best, freshest, and often most unusual fruits from which to choose, and some of the recipes here are quite exotic: Brazil Nut, Date, and Ginger Tart, for example, or Pineapple Frangipane Tart. Others are sophisticated renditions of homier desserts, such as Peanut, Butter, and Jelly Linzertorte or Lime Marshmallow Pie. There are color photographs throughout, a brief introduction to terms and techniques, and a guide to buying and storing fruit. Recommended for most collections. Copyright 2003 Reed Business Information.
Author: Adnan Tamim
The Society of Dairy Technology (SDT) has joined with Blackwell Publishing to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern larged-scale dairy operations.
Brined cheeses such as feta and halloumi have seen a large increase in popularity and as a result, increasing economic value. Over the past two decades the dairy industry has carried out much research into starter cultures alongside technological developments, widening the range of brined cheese products available to consumers worldwide.
The third title in the SDT series, Brined Cheeses gathers research on this important range of cheese varieties from around the world into a single volume, offering the reader:
- A practically-oriented and user-friendly guide
- Key commercially important information
- Coverage of all the major stages of manufacture
- Background to each variety
- Review of how different varieties are utilised in different countries
Edited by Adnan Tamime, with contributions from international authors and full of core commercially useful information for the dairy industry, this book is an essential title for dairy scientists, dairy technologists and nutritionists worldwide.
Table of Contents:Preface to Technical Series.
Chapter 1. Constituents and Properties of Milk from Different Species.
Dr Thom Huppertz, Dr Vivek K. Upadhyay and Dr A.L. Kelly, University College Cork, Department of Food and Nutritional Sciences, Cork, Ireland; and.
Dr A.Y. Tamime, Dairy Science & Technology Consultant, Ayr, UK.
Chapter 2. Feta and Other Balkan Cheeses.
Professor E.M. Anifantakis and Dr Golfo Moatsou, Agricultural University of Athens, Department of Food Science and Technology, Laboratory of Dairy Technology, Athens, Greece.
Chapter 3. Industrial Manufacture of Feta-Type Cheeses.
Dr A.Y. Tamime, Dairy Science & Technology Consultant, Ayr, UK;.
Dr R.K. Robinson, University of Reading, School of Biosciences, Reading, UK; and Mr G. Kiers, Tetra Pak Tebel B.V., Leeuwarden, The Netherlands.
Chapter 4. Halloumi Cheese.
Dr P. Papademas, Kyklos Scientific Services Ltd., Nicosia, Cyprus.
Chapter 5. North African Brined Cheeses.
Professor M. Abd-El Salam, National Research Centre, Dairy Department, Dokki, Cairo, Egypt; and.
Professor N. Benkerroum, Institut Agronomique et Vétérinaire Hassan II, Department Sciences Alimentaires et Nutritionelles, Rabat, Morocco.
Chapter 6. Brined Cheeses from the Middle East and Turkey.
Dr Imad Toufeili, Department of Nutrition and Food Science, Faculty of Agricultural and Food Sciences, American University of Beirut, Beirut, Lebanon; and.
Dr B. Özer, Harran University, Faculty of Agriculture, Department of Food Engineering, Sanliurfa, Turkey.
Chapter 7. Brined Cheeses and Analogues of Latin AmericanOrigin.
Professor M. Nogueira de Oliveira, Universidade de São Paulo, Departamento de Tecnologia Bioquimico-Farmacêutica, São Paulo, Brazil; and.
Professor C. Brito, Universidad Austral de Chile, Instituto de Ciencia y Tecnología de los Alimentos, Valdivia, Chile.
Chapter 8. Indigenous Brined Cheese of the Philippines.
Dr V.L. Barraquio, University of the Philippines at Los Banos, College of Agriculture, Laguna, Philippines.
Chapter 9. Quality of the Brine.
Dr T. Bintsis, Thessaloniki, Greece.
Chapter 10. Utilisation of Brined Cheeses in Other Food Preparations.
Dr A.Y. Tamime, Dairy Science & Technology Consultant, Ayr, UK; and.
Dr R.K. Robinson, University of Reading, School of Biosciences, Reading, UK.