DavidLebovitz:大衛(wèi)列波維茨糕點美食博客網(wǎng)是美國的一位糕點設計師，以制作美味甜點而聞名。大衛(wèi)列波維茨著作的書籍被翻譯成多種語言，各種技能水平的面包師都可以掌握。大衛(wèi)列波維茨為用戶提供了一百七十多種美食制作秘方，包括蛋糕，餡餅，蛋撻，薯片，蛋羹，蛋奶酥，布丁，冰淇淋，冰凍果子露，果汁冰糕，餅干，糖果，甜點醬汁，水果蜜餞，甚至自制甜酒。大衛(wèi)列波維茨經(jīng)常在他的博客上發(fā)表他經(jīng)常去的巴黎美食和餐廳建議。你喜歡吃冰淇淋嗎?做冰淇淋的步驟并不少，可以說是一項大工程，但是廚師兼美食作者大衛(wèi)列波維茨研發(fā)的冰淇淋食譜號稱是全世界最簡單就能做出美味冰淇淋的方法。大衛(wèi)列波維茨作為資深糕點師和廚師，客居巴黎撰寫食評、編著食譜。I began working in restaurants at the age of sixteen, until I ended up at Chez Panisse in Berkeley, California, working with Alice Waters and co-owner, Executive Pastry Chef Lindsey Shere, who I consider my mentor. I spent nearly thirteen years in the kitchens at Chez Panisse before leaving in 1999.Having been a professional cook and baker most of my life, I launched my website in 1999 to coincide with the release of my first book, Room for Dessert. The site was intended as a place to share recipes and stories and in 2004, to coincide with my move to Paris, software which allowed me to post more frequently became available and I turned the site into an official blog.I was named one of the Top Five Pastry Chefs in the Bay Area by the San Francisco Chronicle and have been featured in, Bon Appétit, Chocolatier, Cooking Light, Food+Wine, Cook’s Illustrated, The Los Angeles Times, Newsweek, Travel and Leisure, The New York Times, People, Saveur, Sunset, and USA Today.I left the restaurant business in 1999 to pursue writing books and now live in Paris full time.