Ready for Dessert

…. and who isn’t ready for dessert …. ?


Ready for Dessert: My Best Recipes

 It arrived today. Curtesy of Amazon and DHL, all the way from the US. David Lebovitz’s new book ….. pointing out the obvious. Even for a pastry chef like myself …. from my first glance, it looks like comfort dessert. 288 pages of somebody else’s personal favorites, and one (most importantly me) can identify with it from the first moment. So much so, that I will have to go to the store and refill my pantry to make sure I have all I need to try the Ginger Cake (page 42) or of course the Banana Cake on page 62. Or on page 196 … Best Brownies ….

And maybe pay David a visit on his blog ……

 

 

Published by ChefThomas

… born in Upper Austria’s Wels, I have done most of my growing up in Vienna. Only by sheer accident did I fall into the trade of Pâtissier. After a short apprentice ship at a Viennese Bakery, I was accepted for apprentice ship, at "K.u.K. Hofzuckerbäcker Demel’s Söhne", one of the oldest patisseries in Vienna. Learning the trade from the very basics, as the Emperor two Centuries ago would have expected from a "Pâtissier to the Royal and Imperial Court" (That is what the older Pâtissier still calls himself). I soon took to travel the world. From patisseries in America, to hotels in the Far East, Africa and the Middle East, did I accumulate a wealth of experience, ranging from bakeries to first class restaurants in major hotels to banquets for Presidents, Sultans and Heads of States and other famous, infamous and not so famous people. But the true excitement for me is in the "Viennese Café". Not just as an occupation, but as an institution in it own right.

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