Room for Dessert by David Lebowitz

I might be a bit of a foodie, but cooking isn’t really my thing. It’s not that I’m bad at it; I’m just not that interested in doing it. I’ve watched enough Food Network to know my way around the kitchen and grill, and I’m really good at following recipes, but cooking is just a means to the end: eating.

Baking, however, is a totally different story. I love baking and making desserts. I love looking at dessert menus, looking at baked goods in cases—I love hanging around bakeries. I have cabinets and drawers full of baking paraphernalia: different sized cake pans, tart pans, cheesecake pans, ramekins, cookie cutters… I could go on. Most of it was given to me as gifts, because all my friends know about my obsession.
Room for Dessert was given to me by one of my best friends many years ago. It was my first official dessert cookbook and so far, it has been the most consistently successful cookbook as well. I have made at least ten of the recipes from the book, and they have all been perfect and delicious.

The most useful recipe in the book is the tart dough. Perfect. Use it to make the Blueberry and White Chocolate Tart, which is a bit complicated but worth every second of work. I have never tasted anything as heavenly at any restaurant or bakery. The Black and White Cookies were not only fun to make, but they look great and are a treat for the mouth. Candied Ginger was unlike anything you could buy from a store-- so much more flavorful without too much bite. And speaking of ginger, the Fresh Ginger Cake is a must.

I own many, many dessert cookbooks, but Room for Dessert is where I turn to for no-risk, impressive, and delicious recipes every time. Now if you’ll excuse me, I think I hear the oven calling me.

Room for Dessert by David Lebowitz

tags: books book reviews cookbooks David Lebowitz