Room For Dessert : 110 Recipes for Cakes, Custards, Souffles, Tarts, Pies, Cobblers, Sorbets, Sherbets, Ice Creams, Cookies, Candies, and Cordials

Why is this book out of print??? Every recipe I tried has come out amazing, love this book. I am a gluten free baker out of necessity, and I stopped baking 3 years ago of frustration. Gluten free flour either sucked, or it required buying 5 different fillers and mixing them together in some magic ratio that never turned out right. I finally found a decent flour and this was the first set of recipes I delved into. This book is fantastic, everything turns out great, even with gluten free flour. Nothing beats the confidence of knowing your expensive ingredients and effort will turn into a great treat you can share with others with pride. I totally rediscovered baking and bought Ripe For Dessert as well. Yes, I love you David Lebovitz.

Heaven can wait, until I make every dessert in David Lebovitz's "Room for Dessert" - a visual feast with great content. This is a small cookbook compared to some, but a perfect and practical size with 110 incredible desserts.I have tried approx. 14 of the desserts so far ALL with excellent results. This book has inspired me to make desserts when before I would stop with the entrée and buy the dessert (IF I could find a 'decent' dessert to buy).....now it's in my own kitchen! If I can do this you can too.David's comments and hints are very helpful. He sounds like a nice guy too with 'human' commentary that the average to advanced cook can relate to. The source guide in the back is useful for quality chocolate, spices etc. and don't skip the front where David explains a bit of his `philosophy' relating to baking. I am very pleased!

Please don't buy this book if you do not like great recipes that are well thought out, with easily obtainable ingredients, fantastic photos AND entertaining stories. You just will not like this book!On the other hand, if you like sweets and being hospitable, if you like funny stories and the tricks of the trade AND if you like preserved, cordial and those extra special things that make your parties and gifts perfect....then BUY THIS BOOK!

I found David Lebovitz's recipes from an online search for almond cookies (included in this book). They seemed unique, interesting, and surprisingly easy to make. After they came out of the oven, I tasted one and was in heaven. Having baked them for a department function, I kept hearing from my colleagues how delicious they were. The same day, I decided to buy this book, and I have not been disappointed.If you want a cookbook that will give you simple, (relatively) quick recipes with no exotic ingredients and delectable outcomes, this is the book for you. My only disappointment is that David Lebovitz doesn't branch out into main courses!

The book was even nicer than advertised. I loved the ingenious sturdy packaging. I’ll use this seller again for sure.

I think I bought this after a piece in the SF Chronicle years ago. Since then, it's been my favorite dessert cookbook (I have Chez Panisse Desserts at our second house....). Creative, very tasty, and just the right difficulty, at least if you're looking to make an impression OR make the perfect gingerbread cake, etc.The gingerbread cake is awesome (I'm sure it's covered by other reviewers and is considered one of David's classics). Key ingredient is pepper.Bottom line, if you don't have $163 for this, then sign up for David's blog--it's easy to track down and reading it is one of the highlights of my week.

I am partial to cookbooks that have beautiful photos of the food I am making and this book delivers well with photos of most every recipe. I've enjoyed making and eating a few of the fruit desserts and the ginger cake and gingersnaps. However, I have yet to make any of the sorbets, sherbets or ice creams because I don't own the appropriate equipment.

When I need to impress someone at the end of a meal or for a cup of up tea, I immediately grab this cookbook. Seven years on, I still go for it. His cookie recipes have all worked and have a European palate! Some even freeze well - like the poppy seed dough. And the photographs of the finished product are good too. Mr. Lebovitz is an excellent teacher through his books. I highly recommend owning at least one of his cookbooks.

Sold as described. Thank you