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Ready for Dessert: My Best Recipes [Hardcover]

David Lebovitz
4.4 out of 5 stars  See all reviews (9 customer reviews)
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Price: 20.55 & FREE Delivery in the UK. Details
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Book Description

6 April 2010
Pastry chef David Lebovitz is known for creating desserts with bold and high-impact flavor, not fussy, complicated presentations. Lucky for us, this translates into showstopping sweets that bakers of all skill levels can master. In Ready for Dessert, elegant finales such as Gâteau Victoire, Black Currant Tea Crème Brûlée, and Anise-Orange Ice Cream Profiteroles with Chocolate Sauce are as easy to prepare as comfort foods such as Plum-Blueberry Upside-Down Cake, Creamy Rice Pudding, and Cheesecake Brownies.
With his unique brand of humor—and a fondness for desserts with “screaming chocolate intensity”—David serves up a tantalizing array of more than 170 recipes for cakes, pies, tarts, crisps, cobblers, custards, soufflés, puddings, ice creams, sherbets, sorbets, cookies, candies, dessert sauces, fruit preserves, and even homemade liqueurs. David reveals his three favorites: a deeply spiced Fresh Ginger Cake; the bracing and beautiful Champagne Gelée with Kumquats, Grapefruits, and Blood Oranges; and his chunky and chewy Chocolate Chip Cookies. His trademark friendly guidance, as well as suggestions, storage advice, flavor variations, and tips will help ensure success every time.
Accompanied with stunning photos by award-winning photographer Maren Caruso, this new compilation of David’s best recipes to date will inspire you to pull out your sugar bin and get baking or churn up a batch of homemade ice cream. So if you’re ready for dessert (and who isn’t?), you’ll be happy to have this collection of sweet indulgences on your kitchen shelf—and your guests will be overjoyed, too.

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Ready for Dessert: My Best Recipes + The Perfect Scoop: Ice Creams, Sorbets, Granitas and Sweet Accompaniments
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Product details

  • Hardcover: 288 pages
  • Publisher: Ten Speed Press (6 April 2010)
  • Language: English
  • ISBN-10: 158008138X
  • ISBN-13: 978-1580081382
  • Product Dimensions: 28.3 x 22.3 x 2.5 cm
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (9 customer reviews)
  • Amazon Bestsellers Rank: 601,787 in Books (See Top 100 in Books)

More About the Author

An American pastry chef living in Paris. I write about the bakeries, ice cream shops, chocolates, restaurants, and sometimes perplexing cultural differences. I blog about my experiences as well!

My books, The Perfect Scoop and Ready for Dessert are available in special UK editions, with measurements and ingredients tailored to what's available in the United Kingdom.

Product Description



(Independent )

'Book of wicked deliciousness'

(Essentially Catering magazine )

‘His clearly explained recipes will have you heading to the kitchen in no time’

(Taste Italia )

‘No-fuss methods, bold flavours and guidance for home bakers everywhere that’s both helpful and humorous.’

(Fabulous Food )

'Written in a down-to-earth way and accompanied by stylish photography, these are recipes that must be tried'

(Cakes & Sugarcraft magazine )

‘What I love about his style of writing most is the humour and story telling, which is aptly included in the introduction to most of his recipes.’

(Bakingelements.com )

'Magnificent book...mouth-watering'

(Lancashire Evening Post )

'Amazing recipes...if you like to bake, you can't live without this book'

(Jewish Chronicle )

Listed in the '50 Best Cookbooks of 2011'

(Huffingtonpost.com ) --This text refers to an alternate Hardcover edition.

About the Author

David Lebovitz is a pastry chef, author, and creator of the award-winning food blog www.davidlebovitz.com. Trained as a baker in France and in Belgium, he worked for twelve years in the pastry department at the famed Chez Panisse restaurant in Berkeley, California. Room for Dessert, his first book, was an International Association of Culinary Professionals award nominee. He is also the author of The Sweet Life in Paris and The Perfect Scoop. David writes, blogs, and leads culinary tours from his home in Paris, France. --This text refers to an alternate Hardcover edition.

Inside This Book (Learn More)
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Front Cover | Copyright | Table of Contents | Excerpt | Index
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Customer Reviews

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Most Helpful Customer Reviews
3 of 3 people found the following review helpful
4.0 out of 5 stars For the Francophile who loves baking 16 Dec 2011
David Lebovitz certainly will have you Ready for Dessert with this masterful compilation volume of over 170 recipes for cakes, cobblers, cookies, custards and more.

This book is weighty, full of detailed advice and the wit we've come to expect from David's blog. Not all recipes are accompanied by photos but you feel so guided by his expert advice you can have every faith each dessert or biscuit will turn out just right.

Things I'm dying to try are: pumpkin cheesecake with pecan crust and whiskey caramel topping, orange cardamom flan and peppery chocolate-cherry biscotti. His style is an appealing fusion of sturdy American baking classics with French patisserie delicacy of detail and flavour.

There are some recipes reproduced from earlier David books although I understand these are difficult to buy or out of print. Ready for Dessert also has many new recipes so there's something for all fans but especially those coming from his blog who've not bought any of his books before.
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18 of 21 people found the following review helpful
4.0 out of 5 stars cakes and ices 22 April 2010
This is altogether a more serious book than David's lighthearted and amusing "The Sweet Life in Paris" or his Paris blog.

The emphasis here reflects David's interest in iced and cold desserts as the most lenghty chapter is Frozen Desserts(32 recipes) with every conceivable flavour of ice-cream,sorbet, sherbet and so on. What's more they creep into every chapter, a couple of semifreddi have even managed to sneak into the cake section. Personally, I'm not into iced creations; I prefer to buy them ready-made. So most of the recipes are wasted from my point of view.

However, the book was redeemed for me by the chapter on Cakes (17 here). I love nothing better than a cup of tea and a piece of my own-make cake every afternoon. I have marked plenty that I want to make: Fresh Ginger Cake, Irish Coffee Cupcakes, Banana Cake with Mocha Frosting and Salted Candied Peanuts(might miss these out, bit too much gilding of the lily for my taste), Bahamian Rum Cake for starters.

There is an excellent glossary of ingredients and equipment, the recipes are very clearly set out and they really work.

However, unless like me you are happy with just the Cakes or are a big fan of iced desserts or a collector of David Lebovitz's books I suggest you consider whether this book is something you will like before you buy it.
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8 of 10 people found the following review helpful
4.0 out of 5 stars A premature Greatest Hits album 6 July 2011
I come from the school of thought that says rock bands shouldn't release their Greatest Hits album until their career is complete. Likewise, chefs should restrain themselves from re-releasing their favorite recipes until their career enters a culminating phase. That said, David Lebovitz's Ready for Dessert: My Best Recipes will be excused since some of his previous books are no longer in print, and his greatest hits truly are classics worth reprinting.

Quite frankly, when this book's release was announced I was surprised. Lebovitz seems to have left the hustle of the big kitchen for a quiet life in Paris where he writes and offers culinary tours. He already had a string of successful and widely lauded cookbooks, some of which have become standards on many a baker's shelf. And his blog fanbase has grown steadily, suggesting a comfortable ex-pat existence in the City of Love. I've always viewed Lebovitz as a modern-day Julia Child. Proven creds, strong training, and a wit that wraps his recipes like taut butcher's twine. But his books aren't so far out of print that they aren't accessible. Even so, this was an opportunity for him to hone and update a few recipes and re-present them with gorgeous photography and a new lens - the lens of a wising elder.

David Lebovitz spent thirteen years in the Chez Panisse kitchen learning and teaching the craft of using local and seasonal ingredients in pastry. He is mostly field trained with some academic background, but has worked in a handful of San Francisco kitchens making a name for himself and his employers.

The reviews of this latest book have been largely favorable. Condé Nast Traveler called the book the "dessert genius David Lebovitz's opus.
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5.0 out of 5 stars Essential 15 Sep 2013
Format:Hardcover|Verified Purchase
Dave's greatest hits essentially, every single recipe I have tried from this has worked successfully first time out. Worth buying for the ginger cake alone.
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5.0 out of 5 stars Precious 3 Mar 2013
Format:Hardcover|Verified Purchase
One of the most amazing books for dessert! Full of creative recipies with defferent kinds of dessert, e.g. ice cream, cakes, flans, etc. Absolutely in love with this book!
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