title: Room For Dessert : 110 Recipes for Cakes, Custards, Souffles, Tarts, Pies, Cobblers, Sorbets, Sherbets, Ice Creams, Cookies, Candies, and Cordials
author:  David Lebovitz 
description: Baking books abound, but none presents a more mouthwatering selection of contemporary sweets than David Lebovitz's <i>Room for Dessert</i>. A former pastry cook at <a href="/exec/obidos/search-handle-url?index=books&amp;field-keywords=chez%20and%20panisse">Chez Panisse</a> in California, Lebovitz offers more than 110 recipes for cakes, curds, souffls, tarts, pies, cobblers, ice creams, cookies, and more, beautifully depicted by color photos. He also manages, as few other baking book authors do, to provide lucid technical guidance, so even novice bakers should have success with his recipes. Readers searching for a solid collection of doable desserts, from homey to dress-up (but never too bedecked) will find the book is just what they're looking for.
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  10
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  6
  8
  3
  11
  12
  13
  4
  7
  5
  Doughs
  Cakes & Souffles
  Tart, Pie & Strudel Fillings
  Sheet Cakes
  Buttercreams, 
  Frostings & Glazes
  Custards, 
  Creams & Fillings
  Mousses & Bavarian Creams
  Chocolates & Confections
  Frozen Desserts
  Breakfast
  Breads
  Cookies & Tuiles
  Sauces & 
  Poaching Liquids
  1
  
  Table of Contents
  Foreword
  Introduction
  Acknowledgements
  How To Use This Book
  Chapter 1
  Doughs
  Chapter 2
  Tart, Pie & Strudel Fillings
  Chapter 3
  Cakes & Souffles
  Chapter 4
  Sheet Cakes
  Chapter 5
  Buttercreams, Frostings & Glazes
  Chapter 6
  Custards, Creams & Fillings
  Chapter 7
  Mousses & Bavarian Creams
  Chapter 8
  Cookies & Tuiles
  Chapter 9
  Sauces & Poaching Liquids
  Chapter 10
  Chocolates & Confections
  Chapter 11
  Frozen Desserts
  Chapter 12
  Breakfast
  Chapter 13
  Breads
  Index
  4
  6
  7
  8
  11
  39
  65
  123
  167
  191
  235
  297
  351
  381
  425
  473
  517
  538
  
  4
   I
  first met Michael Zebrowski during one of my classes at the International Culinary
  Center, where I am currently a Guest Master Pastry Chef Instructor. Michael
  received his tra