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David Lebovitz

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About the Author

David LebovitzDavid Lebovitz has been a professional cook and baker for most of his life; he spent nearly 13 years at Chez Panisse until he left the restaurant business in 1999 to write books. He moved to Paris in 2004 and turned into a phenomenally popular blog. He is the author of six books, including The Perfect Scoop, Ready for Dessert, The Great Book of Chocolate and The Sweet Life in Paris, and he was named one of the Top Five Pastry Chefs in the Bay Area by the San Francisco Chronicle.

Labneh Ice Cream with Pistachio-Sesame Brittle

Recipe by David Lebovitz

<em>Labneh</em> Ice Cream with Pistachio-Sesame Brittle

I’ve been eternally fond of Middle Eastern food ever since my hippie days of spreading hummus on honey-sweetened whole wheat pita bread topped with alfalfa sprouts. Once I discovered the cookbooks written by Yotam Ottolenghi and Sami Tamimi, Anissa Helou and Claudia Roden, I realized that Middle Eastern cuisine is a spectacular world of vibrant

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Gianduja Gelato

Recipe by David Lebovitz

<em>Gianduja</em> Gelato

On my first visit to Torino, Italy, I arrived in rabid pursuit of gianduja, a confection made from local hazelnuts ground with milk chocolate that is a specialty of the Piedmont region. I was also looking forward to having gianduja gelato at the source. Needless to say, I did not leave disappointed: every bakery, chocolate

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