V roce 2012 se součástí Nakladatelství Slovart stalo nakladatelství Brio. Nakladatelství Brio vydávalo ve spolupráci s předními spisovateli a výtvarníky nádherně ilustrované originální příběhy a sbírky pohádek pro děti od šesti do dvanácti let. Pro starší děti, mládež a dospělé Brio nabízelo sebrané spisy pohádek a bajek od renomovaných spisovatelů, doplněné o to nejlepší z klasické literatury celého světa. V této tradici pokračujeme také my v rámci stejnojmenné edice.
Jsme výhradní distributor nakladatelství TASCHEN pro Českou republiku
Professional cook and baker David Lebovitz is a master of perfectly pitched desserts and irreverent humor—a combination that has won him and his books hundreds of thousands of fans. This completely revised edition of Ready for Dessert is a compilation of David's favorite and best recipes. He serves up a tantalizing array of nearly 175 cakes, pies, tarts, crisps, cobblers, cookies, candies, ice creams, pastries, custards, soufflés, puddings, and even dessert sauces, fruit preserves, and homemade liqueurs.
Sharing a pared-down sophistication and a focus on fresh, pure flavors and seasonal ingredients, David's desserts range from simple to showy, light to rich, and classic to edgy, like Nectarine-Raspberry Upside-Down Gingerbread Cake, Apple-Quince Tarte Tatin, Lemon-Ginger Crème Brûlée, Buckwheat Chocolate Chip Cookies, Butterscotch-Pecan Ice Cream, Maple Tartlets, and a universally adored Salted Butter Caramel Sauce that can top just about anything.
Featuring several all-new recipes and photography shot on location in Paris by award-winning food photographer Ed Anderson, Ready for Dessert, Revised, offers showstopping treats that bakers of all skill levels will master with ease. And David’s trademark friendly guidance, as well as serving suggestions, storage advice, flavor variations, and tips will help ensure success every time. So if you’re ready for dessert (and who isn’t?), crack open this sweet and essential collection and let’s get baking.
About the Author
David Lebovitz has been a professional cook and baker for most of his life; he spent nearly thirteen years at Chez Panisse until he left the restaurant business in 1999 to write books. He moved to Paris in 2003 and turned his website into a phenomenally popular blog. He is the author of numerous cookbooks, including My Paris Kitchen, The Perfect Scoop, Ready for Dessert, and The Great Book of Chocolate, and two memoirs, The Sweet Life in Paris, and L'Appart. He was named one of the top five pastry chefs in the Bay Area by the San Francisco Chronicle. David has also been featured in Bon Appétit, Food & Wine, Milk Street, the Los Angeles Times, the New York Times, Saveur, Travel + Leisure, Better Homes and Gardens, People, and more.
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