About David Lebovitz

David Lebovtiz is a food writer and author. His first book, the best-selling Room For Dessert, was honored as a finalist for an IACP/KitchenAid Cookbook Award. His highly-praised second book, Ripe For Dessert, features sensational delicious classic and contemporary desserts with fruit. The Great Book of Chocolate is the ultimate guide to the new and exciting world of chocolate. The Perfect Scoop is the best-selling guide to ice cream and frozen desserts and contains hundred of recipes for ice creams, sorbets, and granites. His latest book, The Sweet Life in Paris, is a food-based memoir, filled with humorous and delicious stories about Paris with French-inspired recipes that are both sweet and savory. David has been living in Paris since 2002 and his next book is planned for release in April 2010.

Fresh Fig and Raspberry Tart with Honey

Aug 19, 2010 by David Lebovitz

Fresh figs, raspberries, and almonds take on a French accent in this stunning company’s-coming dessert. An indulgent drizzle of honey takes the cake, er, tart.

Robert’s Absolute Best Brownies

Apr 06, 2010 by David Lebovitz

Absolute best? You tell us. It’s a pretty pretentious name, yet these rich, chewy, chocolate-y brownie bombs from David Lebovitz just may deserve it.

Quick Glance
15 M
30 M
66

Toasted Coconut Ice Cream

Aug 20, 2009 by David Lebovitz

Toasted coconut is swirled through vanilla ice cream rich with egg custard. The coconut, deepened because it’s toasted, beats anything from Good Humor.

Nectarine Sorbet

Aug 01, 2007 by David Lebovitz

This rosy nectarine sorbet can be made even more special by the addition of a tipple of red wine and scoops of fresh berries and just sliced nectarines.