Thursday, February 9, 2012

David Lebovitz

  • Chefs We Love is a Valentines Day tribute to those who have done great work in the culinary world -- to those who inspire us to not only eat well, but to try new things in our own kitchens.
  • (Huffington Post)
  • Hard to beat this frozen dessert from David Lebovitz. Look for white chocolate with a high butterfat content. Chocolate Dipping Sauce A perfect component for chocolate covered strawberries, or any other fruit of your choice.
  • (Washington Post)
  • Most recently her go to dessert cookbooks are Frozen Desserts by Francisco J. Migoya and anything by David Lebovitz and Gina DePalma. Earlier this week we sat down at Waterbar and chatted about desserts.
  • (San Francisco Gate)
  • When I make this dessert, I use a recipe similar to this one by pastry chef David Lebovitz, who modeled it after a cake made by colleague Mary Jo Thoresen at Chez Panisse. But, I take the day off (as I must remind myself).
  • (Atlanta Journal Constitution (blog))
  • It's a complaint shared by Paris-based blogger and cookbook author David Lebovitz an expert on all things sweet in the City of Lights. He recommends always asking if the dessert is made "à la maison" before ordering.
  • (Globe and Mail)

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