to My Web Site!
sure to save...
the release of my book, Room For Dessert, which is now available
nationwide. My book includes 110 recipes for cakes, pies, cobblers,
ice creams, custards, candies and more...all intended for the home
for almost 20 years as a baker and pastry chef, I've been asked
countless times for my recipes, and Room For Dessert offers
many of my most requested and most popular recipes (I wanted to
call it "Dave's Greatest Hits" but humility got the best of me...plus
my editor would have wisely nixed it!). You can take a look at the
book by clicking on the title on the menu bar to the left, and also
visit the link to the book at Amazon.com,
where there's more information plus an author interview. Room
For Dessert makes a great gift for yourself, or for your favorite
baker or family member.
to my web site. Some of you are possibly visiting for the first
time, since my web site address was printed on the jacket to my
book. Please subscribe to the site by adding your email address
to the field on the lower left (your email address is never distributed).
Each month, I bring topics up that are of interest to bakers and
cooks. In addition, I include recipes each month that are often
inspired by a fruit in season, a new product, a small grower or
Many of the
people who've seen Room For Dessert have been taken with
the stunning photographs by Michael Lamotte. You can visit
his new, in-progress site and see a gallery of his photographs,
including those for other author's such as Alice Medrich and Emily
Luchetti. Visit Michael at http://www.lamottestudios.com.
Recipe of the Month was inspired
by a delicious dairy product created at the Cowgirl
Creamery in nearby Marin County. I am a real cheesecake fan
and I like dense cheesecakes that, when scraped from the fork, leaves
behind the distinct indentations from your teeth. This cheesecake
is a bit rich and light at the same time because I developed it
using Cowgirl Creamery quark; I'm sure you'll love it as much as
As a pastry
chef, I've been having a long, long love affair with chocolate.
Even though it's practically a cliché by now, I must confess that
I really can't get enough of it. Even when I go out to dinner, I
almost need to have something chocolate for dessert! Luckily for
me, I have two friends who make chocolate right here in the Bay
Area. John Scharffenberger and Robert Steinberg skillfully roast
and blend up to 11 different beans and grind them into some of the
best, darkest, most robust chocolate you will ever have. Sold in
many well-stocked markets, Scharffen
Berger Chocolate is available through their web site. I'll be
doing a class with John at the Food For Thought store (see my schedule),
and we're also hoping to do a few classes on the east coast in the
spring of 2000.
of the things we'll be doing the class include;
with Homemade Marshmallows and Roasted Cocoa Nibs
Chocolate Cups with Ginger & White Chocolate Ice Cream
Most of us have
rarely encounter citrons. Often we see icky little plastic tubs of
them in stores, usually tinted green, and rather unpleasant to eat.
However if you're lucky enough to have access to fresh citron, you'll
find their fragrant peel is easy to candy yourself at home and can
be used to flavor cakes, candies, preserves and in a traditional Panforte
Di Siena. Unlike other citrus fruits, the pulp of the citron is useless
for cooking as it is dry and tough.
used to celebrate Succot, the Jewish holiday of the harvest, David
Weisman's farm in Dallas sells the trees themselves as well as a
variety of Esrog citrons; Chazon Ish, Temani, and Braveman, in sets
Did you know
that the US Post Office featured an Esrog citron on a postage
stamp in 1997?
the much-anticipated release of the Chez Panisse Café Cookbook.
This lovely book, created by Alice Waters, has 200 of the most wonderful
recipes that are served in the casual upstairs cafe at Chez Panisse
in Berkeley. The book is generously designed and illustrated by
by David Lance Goines who created the famous Chez Panisse anniversary
posters every year for Chez Panisse.
book are stories of the producers who play a critical role in the
success of the restaurant by foraging, raising and growing the impeccable,
superb ingredients that find their way into the Chez Panisse kitchen.
From fresh, lively salads to hearty soups, and finally a collection
of recipes for delicious desserts, the Chez Panisse Café
Cookbook makes the food from the famed café within reach
of every home cook. The editor states, "Not a dish is serves that
hasn't passed the muster of Alice's impeccable palate". Having worked
at Chez Panisse myself for over 12 years, I would definitely agree!
And having this cookbook in your collection allows you to recreate
those incredible, yet simple, dishes for your friends and family
Chez Panisse Café Cookbook
By Alice Waters
many of you know, I've planned my book tour for the fall. If you
live near any of these places, please stop by and say hi and get
your books autographed.
- October 16-17,
San Francisco Book Festival, Fort Mason
- October 25,
Sur La Table, Dallas, Texas
- October 27-28,
Rice Epicurean Market, Houston, Texas
- October 29,
Central Market, Austin,
- October 30,
Central Market, Austin,
6, Ramekins Cooking School,
14-16, Kitchen Glamor,
28, Sur La Table, Pasadena, CA
30, Sur La Table, Newport Beach, CA
1, Campanile Restaurant, Los Angeles, CA- Dinner featuring desserts
from Room For Dessert
2, Sur La Table, Santa Monica, CA
4, The Cook's Library, Los Angeles, CA
6, Gelsons, Calabasas, CA
11, Cooking Sensations, Half Moon Bay, CA
14, Draeger's, San Mateo,
- January 22,
Sur La Table, San Francisco, CA
- January 24,
Sur La Table, Berkeley, CA
- January 26,
Sur La Table, Los Gatos, CA
3-5, Sur La Table, Seattle/Kirkland, WA
7, Store For Cooks, Laguna Niguel, CA
8, Let's Get Cookin',
Westlake Village, CA
- March 4,
Food For Thought (with chocolate maker John
Scharffenberger), Santa Rosa, CA
- March 21,
Cook's Wares, Cincinnati, OH
- March 22,
Dorothy Lane Markets, Dayton, OH
Learn about creamy and sweet fresh Medjool dates from the Sphinx
Ranch in Arizona.
to Kauai, with a recipe or two, and my visit to a coffee plantation
and a Farmer's Market in paradise!
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let me know how you
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questions, use the question
and answer page.
been making desserts for over 20 years, both in restaurants
such as Chez Panisse and at home. I've had little professional
training, instead, I've learned most of what I know from actually
doing it. I've made the mistakes, learned the hard way, and
realized that it's not fancy techniques or expensive equipment
that will make better and tastier desserts, but knowing what
you like, developing some basic skills, and learning to taste
with your mouth, as well as all of your senses.
believe that good desserts start with the best ingredients.
When I invent a dessert, I begin with perfect ingredients.
I may have dark bittersweet chocolate... tart, juicy berries...
amber-colored, burnished caramel... glossy, roasted espresso
beans... then I think of a dessert that will best highlight
these flavors. A chocolate cake should be the essence of great
chocolate, a peach shortcake should feature utterly-ripe,
juicy peaches tossed in a gentle sprinkle of sugar to coax
out all their sweet flavor, a fruit sorbet should taste just
about like biting into the ripe fruit itself.
my upcoming book, Room For Dessert, I present to home cooks
some of my favorite desserts Many are classics, some are new,
and a good deal of them I developed while working for over
12 years at the renowned Chez Panisse restaurant in Berkeley,
goal is to encourage you to bake. I don't want to spend a
week in the kitchen, so most of what I do is easy to prepare...
with excellent results! As always, I'm still learning too.
Every time I crack an egg, slice open a plum, or melt chocolate,
I learn something.
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