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1 . 11E
3147 Oak Valley
here's a fresh appeal to
David Lebovitz's latest
cookbook titled Ripe For
Dessert: 100 Outstanding
Desserts With Fruit: Inside, Outside,
$34.95). An award-winning pastry
chef from San Francisco's Chez
Panisse, Lebovitz is tremendously
passionate about fruit and dessert. So
mingling the two is like kismet.
"This is a book of recipes in which
these beautiful fruits lift dessert to
new levels," reflects Lebovitz.
The book is divided into cate-
gories: Apples, Pears, Quince — and
Rhubarb; Tropical Fruits; Citrus
Fruits; Dried Fruits; Figs, Grapes,
Melon, and Pomegranates; Stone
Fruits; and last but not least, Berries.
Lebovitz selects fruits from all over
the country for his recipes. He says,
"I've marveled at gorgeous berries in
the Midwest, enjoyed crisp apples in
Washington, picked jewel-like red
currants in New York, and slurped
juicy mangoes and papaya on the
beaches in Hawaii."
Besides providing recipes for many
desserts, Lebovitz educates the read-
er with helpful information, including
how to select and store both everyday
and exotic fruits, proper use of equip-
ment and definitions of baking termi-
Much time and effort are invested
in planning a special menu and an
impressive ending may arguably be
the most important part. Next time
you're debating over what to bring to
a dinner party — think dessert, think
fruit, think both.
Ann Arbor, MI 48103